Iron Status of Vegans, Vegetarians and Pescatarians in Norway

Although plant-based diets provide well-established physical and environmental health benefits, omitting meat or meat products has also been associated with a risk of being deficient in specific nutrients, such as iron. As data on the iron status among Norwegian vegans, vegetarians and pescatarians...

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Bibliographic Details
Published in:Biomolecules (Basel, Switzerland) Switzerland), 2021-03, Vol.11 (3), p.454
Main Authors: Henjum, Sigrun, Groufh-Jacobsen, Synne, Stea, Tonje Holte, Tonheim, Live Edvardsen, Almendingen, Kari
Format: Article
Language:English
Subjects:
Adolescent
Adult
Female
ferritin
Ferritins - metabolism
Humans
iron
Iron - metabolism
iron status
micronutrients
Micronutrients - metabolism
Middle Aged
Norway - epidemiology
pescatarians
plant-based diet
Regression Analysis
Vegetarians - statistics & numerical data
Young Adult
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Summary:Although plant-based diets provide well-established physical and environmental health benefits, omitting meat or meat products has also been associated with a risk of being deficient in specific nutrients, such as iron. As data on the iron status among Norwegian vegans, vegetarians and pescatarians are lacking, the present study aimed to assess iron status in these groups of healthy adults. Blood markers for iron status were measured in 191 participants (18-60 years old) comprising 106 vegans, 54 vegetarians and 31 pescatarians: serum-ferritin (S-Fe), serum-iron (S-Iron) and serum-total iron binding capacity (S-TIBC). Serum-transferrin-saturation (S-TSAT) was estimated (S-Iron/S-TIBC × 100). The median concentration of blood markers for iron status were within the normal range with no difference between the different dietary practices. In total, 9% reported iron supplement use the last 24 h. S-Fe concentrations below reference (
ISSN:2218-273X
2218-273X
DOI:10.3390/biom11030454