PDF(Pubmed)
Abstract：
Iron absorption from foods is generally lower than that of most other nutrients and is highly variable depending on individual iron status and iron bioavailability in the meal. Several large population groups in the Nordic and Baltic countries are at risk of iron deficiency, including infants, young children, menstruating females, pregnant women as well as vegetarians. Iron deficiency leads to anemia, fatigue, and limited capacity for physical activity. Of particular concern is that iron deficiency anemia in young children is associated with impaired neurodevelopment. A comprehensive literature search has been performed and summarized. New factorial calculations have been performed considering iron losses, iron absorption and iron requirements in various population groups. Recent data on iron intakes and the prevalence of iron deficiency in the Nordic countries are presented. Average requirements and tentative recommended intakes are presented for 12 different population groups. Pregnant women and those with high menstrual blood losses should consume iron-rich food and undergo screening for iron deficiency. Infants should consume iron-rich complementary foods and cow\'s milk should be avoided as a drink before 12 months of age and limited to < 500 mL/day in toddlers. Vegetarians should consume a diet including wholegrains, legumes, seeds, and green vegetables together with iron absorption enhancers. There is no evidence that iron intake per se increases the risk of cancer or diabetes. Iron absorption from foods is generally lower than that of most other nutrients and can vary between <2 and 50% depending on individual iron status and iron bioavailability in the meal.
摘要：
食物中的铁吸收通常低于大多数其他营养素，并且根据膳食中的个体铁状态和铁生物利用度而高度可变。北欧和波罗的海国家的几个大人口群体面临缺铁的风险，包括婴儿,年幼的孩子,来月经的女性，孕妇和素食者。缺铁会导致贫血,疲劳,体力活动能力有限。特别值得关注的是，幼儿缺铁性贫血与神经发育受损有关。进行了全面的文献检索并进行了总结。考虑到铁损，已经进行了新的阶乘计算，不同人群的铁吸收和铁需求。介绍了北欧国家铁摄入量和铁缺乏症患病率的最新数据。提出了12个不同人口群体的平均要求和初步建议摄入量。孕妇和高经期失血者应食用富含铁的食物，并进行缺铁筛查。婴儿应食用富含铁的辅食，牛奶应在12个月大之前避免作为饮料，并且限制在幼儿每天<500毫升。素食者应该饮食包括全谷物，豆类,种子,和绿色蔬菜以及铁吸收促进剂。没有证据表明铁摄入本身会增加患癌症或糖尿病的风险。食物中的铁吸收通常低于大多数其他营养素，并且可以在<2％和50％之间变化，具体取决于个体铁状态和膳食中的铁生物利用度。
