The effect of gold kiwifruit consumed with an iron fortified breakfast cereal meal on iron status in women with low iron stores: A 16 week randomised controlled intervention study

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dc.citation.volume10
dc.contributor.authorBeck K
dc.contributor.authorConlon C
dc.contributor.authorKruger R
dc.contributor.authorCoad J
dc.contributor.authorStonehouse W
dc.date.available2010-01-26
dc.date.available2010-01-26
dc.date.issued2010
dc.description.abstractDietary treatment is often recommended as the first line of treatment for women with mild iron deficiency. Although it is well established that ascorbic acid enhances iron absorption, it is less clear whether the consumption of ascorbic acid rich foods (such as kiwifruit) with meals fortified with iron improves iron status. The aim of this study is to investigate whether the consumption of ZESPRI® GOLD kiwifruit (a fruit high in ascorbic acid and carotenoids) with an iron fortified breakfast cereal meal increases iron status in women with low iron stores.Methods/DesignEighty nine healthy women aged 18-44 years with low iron stores (serum ferritin (SF) <25 μg/L, haemoglobin (Hb) > 115 g/L) living in Auckland, New Zealand were randomised to receive an iron fortified breakfast cereal (16 mg iron per serve) and either two ZESPRI® GOLD kiwifruit or a banana (low ascorbic acid and carotenoid content) to eat at breakfast time every day for 16 weeks. Iron status (SF, Hb, C-reactive protein (CRP) and soluble transferrin receptor (sTfR)), ascorbic acid and carotenoid status were measured at baseline and after 16 weeks. Anthropometric measures, dietary intake, physical activity and blood loss were measured before and after the 16 week intervention.DiscussionThis randomised controlled intervention study will be the first study to investigate the effect of a dietary based intervention of an iron fortified breakfast cereal meal combined with an ascorbic acid and carotenoid rich fruit on improving iron status in women with low iron stores.
dc.description.publication-statusPublished
dc.format.extent? - ? (9)
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000274850400001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fef
dc.identifierARTN 36
dc.identifier.citationBMC PUBLIC HEALTH, 2010, 10 pp. ? - ? (9)
dc.identifier.doi10.1186/1471-2458-10-36
dc.identifier.elements-id38733
dc.identifier.issn1471-2458
dc.identifier.urihttps://hdl.handle.net/10179/1752
dc.languageEnglish
dc.publisherBiomed Central
dc.relation.isPartOfBMC PUBLIC HEALTH
dc.subjectScience & Technology
dc.subjectLife Sciences & Biomedicine
dc.subjectPublic, Environmental & Occupational Health
dc.subjectPUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH, SCI
dc.subjectASCORBIC-ACID
dc.subjectABSORPTION
dc.subjectFOOD
dc.subjectDEFICIENCY
dc.subjectSUPPLEMENTATION
dc.subjectFORTIFICATION
dc.subjectEFFICACY
dc.subjectIMPROVE
dc.subjectJUICE
dc.subject.anzsrc1117 Public Health and Health Services
dc.titleThe effect of gold kiwifruit consumed with an iron fortified breakfast cereal meal on iron status in women with low iron stores: A 16 week randomised controlled intervention study
dc.typeJournal article
pubs.notesNot known
pubs.organisational-group/Massey University
pubs.organisational-group/Massey University/College of Health
pubs.organisational-group/Massey University/College of Health/School of Sport, Exercise and Nutrition
pubs.organisational-group/Massey University/College of Sciences
pubs.organisational-group/Massey University/College of Sciences/School of Food and Advanced Technology
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