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Marcadores del estado de hierro en mujeres con deficiencia de hierro que consumen una dieta de pescado azul frente a una dieta de carne roja / Iron status biomarkers in iron deficient women consuming oily fish versus red meat diet
Navas-Carretero, S; Pérez-Granados, AM; Schoppen, S; Sarria, B; Carbajal, A; Vaquero, MP.
Afiliação
  • Navas-Carretero, S; Spanish National Research Council. Food Science and Technology and Nutrition Institute. Dept. of Metabolism and Nutrition. Madrid. Spain
  • Pérez-Granados, AM; Spanish National Research Council. Food Science and Technology and Nutrition Institute. Dept. of Metabolism and Nutrition. Madrid. Spain
  • Schoppen, S; Fundación Jiménez Díaz. Lipid Research Unit. Madrid. Spain
  • Sarria, B; Spanish National Research Council. Food Science and Technology and Nutrition Institute. Dept. of Metabolism and Nutrition. Madrid. Spain
  • Carbajal, A; Madrid Complutense University. Dept. of Nutrition. Madrid. Spain
  • Vaquero, MP; Spanish National Research Council. Food Science and Technology and Nutrition Institute. Dept. of Metabolism and Nutrition. Madrid. Spain
J. physiol. biochem ; 65(2): 165-174, abr.-jun. 2009. tab, graf
Artigo em Inglês | IBECS | ID: ibc-75577
Biblioteca responsável: ES1.1
Localização: BNCS
ABSTRACT
Specific recommendations for anemic individuals consist in increasing red meatintake, but the population at large is advised to reduce consumption of red meat andincrease that of fish, in order to prevent the risk of developing cardiovascular disease.This study aimed to determine the effects of consuming an oily fish compared to ared meat diet on iron status in women with low iron stores. The study was designedattending the Consolidated Standards of Reporting Trials (CONSORT) statementguidelines. It was a randomised crossover dietary intervention study of two 8-weekperiods. Twenty-five young women with low iron stores completed the study. Twodiets containing a total of 8 portions of fish, meat and poultry per week weredesigned differing only in their oily fish or red meat content (5 portions per week).At the beginning and the end of each period blood samples were taken and hemoglobin,hematocrit, serum ferritin, serum iron, serum transferrin, serum transferrinreceptor-2 and the Zn-protoporphyrin/free-protoporphyrin ratio were determined.Food intake and body weight were monitored. During the oily fish diet, PUFAintake was significantly higher (p=0.010) and iron intake lower (mean±SD, 11.5±3.4mg/day vs. 13.9±0.1 mg/day, p=0.008), both diets providing lower mean daily ironintake than recommended for menstruating women. Although there were no significantdifferences after 16 weeks, serum ferritin moderately decreased and solubletransferrin receptor increased with the oily fish, while changes with the red meat dietwere the opposite. In conclusion, an oily fish diet compared to a red meat diet doesnot decrease iron status after 8 weeks in iron deficient women(AU)
RESUMEN
Las recomendaciones nutricionales dirigidasa personas con anemia consisten generalmenteen aumentar el consumo de carne roja,mientras que las recomendaciones para lapoblación general están enfocadas a la reduccióndel consumo de esta carne y aumentar elconsumo de pescado, con el fin de reducir elriesgo de desarrollar enfermedades cardiovasculares.El presente estudio se diseñó parainvestigar los efectos del consumo de una dietabasada en pescado azul frente a una de carneroja sobre el estado de hierro de mujeres conbajas reservas de hierro. Este estudio se planteóde acuerdo con la guía CONSORT (patronesconsolidados para la publicación de ensayos).Se trató de una intervención nutricional cruzada,aleatorizada, con 2 periodos de 8 semanascada uno. Veinticinco mujeres finalizaron elestudio. Se diseñaron dos dietas que contenían8 raciones de pescado, carne y aves a la semana.Sólo se diferenciaban en el contenido de pescadoazul o carne roja (4 raciones semanales). Alinicio y final de cada periodo se obtuvieronmuestras de sangre y se analizó la concentraciónde hemoglobina, hematocrito, ferritina,hierro sérico, transferrina, receptor-2 de latransferrina y el cociente Zn-protoporfirina/protoporfirina libre. El peso y la ingesta de alimentosse controlaron durante el estudio.Durante la dieta de pescado azul la ingesta deácidos grasos poliinsturados (AGP) fue significativamentemayor (p=0,010) y la ingesta dehierro se redujo (media±SD, 11,5±3,4 frente a13,9±0,1 mg/día, p=0.008), siendo el aporte dehierro menor al recomendado para esta población(AU)
Assuntos
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Coleções: Bases de dados nacionais / Espanha Base de dados: IBECS Assunto principal: 16595 / Ferro da Dieta / Produtos Pesqueiros / Anemia / Carne Tipo de estudo: Ensaio clínico controlado Limite: Adolescente / Adulto / Feminino / Humanos Idioma: Inglês Revista: J. physiol. biochem Ano de publicação: 2009 Tipo de documento: Artigo Instituição/País de afiliação: Fundación Jiménez Díaz/Spain / Madrid Complutense University/Spain / Spanish National Research Council/Spain
Buscar no Google
Coleções: Bases de dados nacionais / Espanha Base de dados: IBECS Assunto principal: 16595 / Ferro da Dieta / Produtos Pesqueiros / Anemia / Carne Tipo de estudo: Ensaio clínico controlado Limite: Adolescente / Adulto / Feminino / Humanos Idioma: Inglês Revista: J. physiol. biochem Ano de publicação: 2009 Tipo de documento: Artigo Instituição/País de afiliação: Fundación Jiménez Díaz/Spain / Madrid Complutense University/Spain / Spanish National Research Council/Spain
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