Meat intake and iron status in late infancy: an intervention study

ABSTRACT Background: Highly bioavailable dietary iron is needed to ensure optimal iron status in infants during weaning. The purpose of the current study was to examine the effect of increased meat intake on hemoglobin concentration (Hb), serum ferritin (SF), and serum transferrin receptors (TfR) in...

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Published in:	Journal of pediatric gastroenterology and nutrition Vol. 26; no. 1; pp. 26 - 33
Main Authors:	Engelmann, M.D.M, Sandstrom, B, Michaelsen, K.F
Format:	Journal Article
Language:	English
Published:	Hagerstown, MD Lippincott-Raven Publishers 01-01-1998 Lippincott
Subjects:	ALIMENT POUR NOURRISSON ALIMENTOS PARA NINOS Anthropometry Biological and medical sciences FER Ferritins - blood FOOD INTAKE Hemoglobin Hemoglobins - analysis HIERRO Human physiology applied to population studies and life conditions. Human ecophysiology Humans Infant Infant Food INFANT FOODS Infant Nutritional Physiological Phenomena INGESTION DE ALIMENTOS IRON Iron - blood Meat Medical sciences Nutritional Status Nutritional survey. Food supply and nutritional requirement PRISE ALIMENTAIRE (HOMME) Protein intake PROTEINAS PROTEINE PROTEINS Receptors, Transferrin - blood Serum ferritin Serum transferrin receptors Serum zinc Zinc - blood Human Concentration factor Transferrin Hematology Nutrition Ferritin Receiver Iron Metabolism Statistical study Feeding Meat Medium enrichment Hemoglobin Biological effect Child
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Summary:	ABSTRACT Background: Highly bioavailable dietary iron is needed to ensure optimal iron status in infants during weaning. The purpose of the current study was to examine the effect of increased meat intake on hemoglobin concentration (Hb), serum ferritin (SF), and serum transferrin receptors (TfR) in late infancy. Methods: Forty‐one healthy, term, partially breast‐fed 8‐month‐old infants were randomized into two groups: a lowmeat group (LMG), in which infants received a diet with a mean meat content of 10 g/day and a high‐meat group (HMG), in which infants received a diet with a mean meat content of 27 g/day. The intervention lasted for 2 months, and blood samples were drawn on the first and the last days of the intervention. Results: At the beginning of the intervention, no significant differences were found in Hb, SF, TfR values between the two groups. After the intervention, there was a significant (p = 0.008) difference in the change in hemoglobin(ΔHb) concentration. In the LMG ΔHb was ‐4.9 g/l (range, ‐12.9‐5.6 g/l) and in the HMG ‐0.6 g/l (range, ‐12.1‐7.3 g/l). There was no significant difference in change in SF or TfR concentrations between the LMG and the HMG. The intake of iron from meat (mean; range) was significantly higher(p = 0.0001) in the HMG (0.4 mg/day; 0.02‐0.7 mg/day) than in the LMG (0.1 mg/day; 0.03‐0.5 mg/day). However, there was no significant difference in total iron intake between the HMG (3.1 mg/day; 0.4‐6.2 mg/day) and the LMG (3.4 mg/day; 1.4‐6.1 mg/day). Conclusion: The results suggest that an increase in meat intake can prevent a decrease in Hb in late infancy, probably by enhancing iron absorption. However, there was no effect on iron stores or on cellular iron deficiency, evaluated by SF and TfR levels, respectively.
Bibliography:	S20 1997072673 S30 ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 ObjectType-News-3 content type line 23
ISSN:	0277-2116 1536-4801
DOI:	10.1002/j.1536-4801.1998.tb00721.x