• Journal of Nutrition and Health
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• 제40권5호
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• pp.428-434
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• 2007

본 연구에서는 무철분식이로 철분결핍성 빈혈 유발을 시킨 흰쥐에게 3주간 무철분식이를 섭취시키면서 saline, 참당귀 추출물 및 철분보충제를 투여한 후, 무철분식이를 일반식이로 대체하여 다시 3주간 같은 처리를 한 후 혈액학적 빈혈지표를 조사하여 결과를 요약하면 다음과 같다. 1) 실험동물의 체중은 무철분식이군에서 일반식이군에서 보다 유의적으로 낮게 나타났다. 무철분식이로 인한 저체중은 참당귀 추출물과 철분 보충제에 의해서 회복되지 않았다. 2) 혈액분석 결과 무철분식이는 모든 혈액 빈혈지표를 저하시켰으며, 철분보충제의 투여는 헤모글빈, 헤마토크릿, 평균 혈구 부피, 평균 혈구혈색소, 평균 혈구혈색소 농도, 총철결합능력이 유의적으로 회복시켰다. 무철분식이와 함께 투여한 참당귀 추출물은 혈액지표를 개선시키지 못하였다. 한편, 일반식이와 함께 섭취하였을 경우, 헤모글로빈, 헤마토크릿, 평균 혈구부피, 평균 혈구혈색소, 평균 혈구혈색소 농도, 총철결합능력 모두 유의적인 회복효과를 보였으나 일반식이만을 섭취한 군에서도 같은 회복효과를 보였다. 결론적으로, 장기간에 걸쳐 철분 섭취가 불량할 경우, 체중증가가 지연되며 후에 철분을 보충할 경우에도 체중의 회복은 개선되지 않았다. 철분결핍으로 인한 저체중의 경우, 철분보충제의 복용은 체중을 만회시키지 못하였으나 혈액학적 빈혈 지표들은 회복시키는 것으로 나타났다. 철분결핍 빈혈에서 식이철분이 부족할 경우, 참당귀의 회복효과는 미비한 것으로 나타났다. 향후 철분결핍 빈혈의 치료를 위한 생약제의 다양한 작용을 밝히기 위하여서는 영양학적인 관점에서 체내 이용률에 관한 심도 깊은 연구가 이루어져야 할 것으로 사료된다.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• 제12권sup1호
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• pp.46-52
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• 2009

As the most common nutrition deficiency, iron deficiency not only causes anemia but also influences the central nervous system development. Its pathogenesis is supposed to be the alteration of neurometabolism and neurotransmission in major brain structures, and the disruption of myelination. The first two years after birth is a crucial period for cognitive, behavior, and emotional development with fast brain growth. If iron deficiency occurs in this period, cognitive and psychomotor function cannot be restored in spite of adequate iron supplementation. Thus, iron deficiency in infancy should be considered as a serious disease.

• Journal of Nutrition and Health
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• 제38권3호
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• pp.226-231
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• 2005

This study was carried out to evaluate the effects of supplementary diet in infants. Influence of appropriate dietary habits on infants was also examined by being applicable to diets fortified chewiness as a means of intervention. The iron supplementary diet was supported to the healthy infants twice a day for three months. Measures of hemoglobin, hematocrit, RBC count, serum iron, TIBC, ferritin, development examination, and dietary intake patterns of experimental group (n = 25) and control group (n = 20) were performed before and after the intervention. The amount of iron intake from the supplementary diet in the experimental group was $1.77{\pm}0.80 {\cal}mg/day$. After the intervention period, the experimental group not only had increased intakes of grains also decreased intakes of milk. Outcomes observed in infants receiving iron intervention showed that the improved trend of excessive milk intakes and the possibility as a regular diet by serving the iron supplementary diet which can apply to main dish. All measures in blood did not provide significant differences except TIBC between the experimental and the control group before the intervention. But, after the intervention, the experimental group improved most levels of measures, especially significance in hemoglobin, but serum iron. Development of two groups did not differ significantly and both groups were in the range of normal infants' development. However, the levels of MDI and PDI evaluated by BSID-II in the experimental group were slightly higher than the control. Furthermore, the development of cognitive and languistic function was associated with infant growth in the experimental group. In conclusion, this research demonstrated that the iron supplementary diet could affect the iron status and the development of infants despite low-dose supplementation of iron.

• 대한지역사회영양학회지
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• 제11권6호
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• pp.771-778
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• 2006

Previous studies have suggested that delta-aminolevulinic acid dehydratase (ALAD) phenotype differently affect mineral metabolism. The objective of this study was to determine the effectiveness of 6-month iron supplementation as syrup of NaFeEDTA in improvement of iron status according to ALAD genotype. One hundred thirty adult women living in rural areas of Asan were provided NaFeEDTA syrup once a week for 6 months at the dose of 64mg Fe/week. Three hundred control subjects were observed during the study period. Fasting blood was obtained for analyzing hemoglobin (Hb) and zinc protophorphyrin (ZPP) and serum was analyzed for ferritin, iron and total iron capacity (TIBC) levels before and after iron supplementation. Ninety percent of ALAD 1-1 (ALAD1) and 10% of ALAD 1-2 (ALAD2) genotype were observed in the control group. However in the intervention group, 98% showed ALAD1 while only 2% was ALAD2, which is significantly lower proportions of ALAD2 compared to the control group (p<0.01). The iron status of Intervention group significantly improved except for ferritin and TIBC regardless or ALAD genotype, while the control group did not show any changes in iron status except for ZPP. ZPP concentration of the control group significantly increased in both ALAD1 and 2 while the intervention group showed significantly decreased ZPP after supplementation in ALAD1. Iron supplementation in the form of NaFeEDTA seems to be effective in reduction of ZPP levels although ALAD2 did not show significant changes due to the small number. However, it is difficult to make a conclusion from these results, and more specified further investigation is needed with more participants.

• Clinical Nutrition Research
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• 제5권3호
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• pp.172-179
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• 2016

Acid food indicators can be used as pH indicators for evaluating the quality and freshness of fermented products during the full course of distribution. Iron oxide particles are hardly suspended in water, but partially or completely agglomerated. The agglomeration degree of the iron oxide particles depends on the pH. The pH-dependent particle agglomeration or dispersion can be useful for monitoring the acidity of food. The zeta potential of iron oxide showed a decreasing trend as the pH increased from 2 to 8, while the point of zero charge (PZC) was observed around at pH 6.0-7.0. These results suggested that the size of the iron oxide particles was affected by the change in pH levels. As a result, the particle sizes of iron oxide were smaller at lower pH than at neutral pH. In addition, agglomeration of the iron oxide particles increased as the pH increased from 2 to 7. In the time-dependent aggregation test, the average particle size was 730.4 nm and 1,340.3 nm at pH 2 and 7, respectively. These properties of iron oxide particles can be used to develop an ideal acid indicator for food pH and to monitor food quality, besides a colorant or nutrient for nutrition enhancement and sensory promotion in food industry.

• Journal of Nutrition and Health
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• 제26권6호
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• pp.703-714
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• 1993

The iron content of 178 food items were analyzed by ICP to provide database to calculate dietary intake of iron in Korea. The analysis data showed significant deviations of iron contents in some food items compared with Food Composition Table of KRNI which is most widely used at present. Three day dietary intake records were collected from 96 female college students to estimate mean daily iron intake and bioavailability of dietary iron. Mean daily intake of total iron in the study subjects was 13.2mg and heme iron intake was 0.94mg, 6.7% of total iron intake. BGioavailability of dietary iron was calculated by two methods. Total absorbable iron was calculated by the method of Monsen, body iron storage of the subjects being estimated with serum ferritin concentrations, was 1.21mg and bioavailability of dietary iron was thus 9.3%. Bioavailability calculated with the method by Hallberg was 11.22%. Two values of dietary iron bioavailability of the present study are lower than the reported values in adult women consuming typical western diets but within the range estimated for vegetarians. Considering high prevalence of iron deficiency based on serum ferritin concentrations and low bioavailability of diet in young adult Korean women, more efforts should be made to increase the content and bioavailability of iron in diet of Korea adult women.

• Nutritional Sciences
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• 제7권2호
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• pp.83-87
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• 2004

To investigate the effects of dietary phytate reduction and zinc supplementation on biochemical iron parameters in elderly Korean women consuming inadequate iron, fifteen healthy women aged 64-75 years were recruited for a feeding study. A high-phytate diet (27.8 phytate:zinc molar ratio) was provided for 9 days, followed by a nine-day low-phytate diet(12.3) and a subsequent 28-day period of unregulated meals with zinc supplementation (22 mg/d as zinc gluconate). Serum iron increased significantly with the low-phytate diet (130.4 $\mu g$/L) but returned to the level observed during the high-phytate diet (113.0 $\mu g$ /L) period when subjects were taking zinc supplements (105.8 $\mu g$ /L). However, serum ferritin in the subjects decreased significantly with the low-phytate diet (73.8 $\mu g$ /L) as well as with zinc supplementation (57.2 $\mu g$ /L), compared to levels following consumption of the high-phytate diet (89.6 $\mu g$ /L). Transferrin receptor and transferrin saturation were unchanged with the treatments. In summary, zinc supplementation might result in deteriorated iron status in elderly Korean women who consume inadequate iron, while there was no significant effect from reducing dietary phytate.

• Nutritional Sciences
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• 제1권1호
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• pp.52-55
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• 1998

This study was performed to investigate the effect of dietary iron intake on the immune status of male college students. Twenty healthy male university students participated in the study. The mean age of the subjects was 22.6 years old, mean height was 173.3 cm and mean body weight was 68.4 kg. The mean daily iron intake of the subjects was 19.9 mg, 158.1% of the Korean recommended dietary allowances (RDA). The blood iron status and immune responses of the subjects were analyzed and compared between the high dietary iron group consuming more than 100% of the RDA of iron (Hi-Fe) and the low dietary iron group consuming less than 100% of the RDA of iron (Low-Fe). The serum iron concentration and percent saturation of transferrin were within the normal range in both groups. However, the Hi-fe group had higher serum iron and percent saturation of transferrin than the Low-fe group (p<0.05). When differential white blood cell counts were compared, the Low-Fe group had a lower percentage of neutrophils than the Hi-Fe group (p <0.1). The plasma IL-2 concentration, immunoglobulin levels and lymphocyte subsets were not affected significantly by the differences in iron intake as shown in this study. Serum iron had a positive correlation with monocyte percentage but had a negative correlation with IgM concentration. The results of this study suggest that slightly-low dietary iron intake without anemia has no effects on the cell-mediated and humoral immunities of healthy male university students. However, natural defenses, such as neutrophils and monocytes, seem to be more sensitively affected by changes in dietary iron intake.

• Journal of Nutrition and Health
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• 제32권7호
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• pp.787-792
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• 1999

The purpose of this study was to estimate the iron availability and to analyze dietary factors which influence hematological indices of 130 female adolescents with iron deficiency anemia. Intakes of iron and other nutrients were estimated using a self-administrated questionnaire combined with the 24-hour recall mehtod and iron availability was calculated by Monsen's method. Mean daily intakes of calorie, protein and vitamin C were 1631.0kcal(77.7% of RDA), 54.7g(84.2% of RDA) and 45.7mg(83.0% of RDA), respectively. In terms of iron, mean daily intake was 8.7mg(48.3% of RDA) and heme iron intake was 3.0mg which correspond to 34% of total iron intake. The amount of total absorbable iron was 1.5mg and the estimated bioavailability of dietary iron was 17.2%. In summary, intake of several nutrients for most of the subjects were under RDA. Dietary factors affecting hematological indices were analyzed by stepwise multiple regression. Intake of vitamin C was a major determinant of Hb level, while both intake of enhancing factor and iron availability were major determinants of serum ferritin level. In conclusion proper nutritional education and guidance for iron deficiency anemic female adoalescent needs to be developed and to improve their iron storage should be increased intakes of enhancing factors, female adoalescents.

• Journal of Nutrition and Health
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• 제29권8호
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• pp.861-866
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• 1996

Tannins in plant foods and beverages may produce antinutritional or toxic effects although some proteins with high affinity for tannins seem to function as defense mechanism to tannin toxicity. Our objectives were to investigate of tea tannins, iron and protein and to evaluate the role of proteins in tannin effects on iron solubility. Iron solubility in vitro was measured using tea with and without proteins. Mixtures of tea, protein in varying concentrations(either gelatin or bovine serum albumin), and iron(eithe 10 or 50ug/mL) were prepared. Controls contained water in place of tea. Iron bioavailability was assessed by measuring iron solubility in the simulated gastric condition with pepsin digestion. Bound iron was removed by centrifugation and soluble in tea alone. When iron concentratin was 10ug/mL, addition of small amounts of protein to tea dramatically reduced iron solubility, but solubility of iron increased in the tea mixturea as the concentration of protein was increased. The percnetage of iron that precipitated was much greater at 10ug Fe/mL than the values at 50ug Fe/mL suggesting that the iron binding sites on the tea-protein complex was saturated. These results suggest that interactions of iron with tea tannins are influenced by the concentratins of protein and iron.