A short-term intervention of ingesting iron along with methionine and threonine leads to a higher hemoglobin level than that with iron alone in young healthy women: a randomized, double-blind, parallel-group, comparative study

• Published in: European journal of nutrition 2023-10, Vol.62 (7), p.3009-3019
• Main Authors: Tateishi, Yuko, Toyoda, Sakiko, Murakami, Hitoshi, Uchida, Ryo, Ichikawa, Reiko, Kikuchi, Takuya, Sato, Wataru, Suzuki, Katsuya
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Clinical trials; Dietary intake; Double-blind studies; Ferritin; Hemoglobin; Iron; Methionine; Nutrition; Original Contribution; Quality of life; Threonine; Transferrins; UMIN; UMIN000046621
• ISSN: 1436-6207; 1436-6215
• DOI: 10.1007/s00394-023-03213-w

Purpose Enhancing iron absorption and utilization is important for amelioration iron status faster and thereby, for improving quality of life. Dietary protein and amino acids, including methionine and threonine, have been reported to facilitate the absorption and utilization of dietary iron. Here, we investigated the effect of combined ingestion of methionine, threonine, and iron on the improvement of iron status during a short-term intervention, by comparing that with iron ingestion alone in healthy young women. Methods This was a randomized, double-blind, parallel-group, comparative study with 45 participants (aged 20–39) randomly assigned to three groups ( n  = 15 each): one group was administered 200 mg methionine, 400 mg threonine, and 6 mg iron once daily (FEMT); another ingested 6 mg iron alone (FE); and the third group ingested a placebo (PCG). Blood samples and dietary nutrient data were collected before the intervention (week 0) and after 2, 4, and 6 weeks. Serum iron, hemoglobin, transferrin, and ferritin levels were measured. Results Blood hemoglobin levels were significantly higher in the FEMT than in the FE group ( P