{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T18:19:17Z","timestamp":1790878757020,"version":"4.1.0"},"reference-count":88,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2022,7,30]],"date-time":"2022-07-30T00:00:00Z","timestamp":1659139200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004359","name":"Swedish Research Council FORMAS","doi-asserted-by":"publisher","award":["2021-01123"],"award-info":[{"award-number":["2021-01123"]}],"id":[{"id":"10.13039\/501100004359","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004359","name":"Swedish Research Council FORMAS","doi-asserted-by":"publisher","award":["RUN 202-00041"],"award-info":[{"award-number":["RUN 202-00041"]}],"id":[{"id":"10.13039\/501100004359","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100007212","name":"V\u00e4stra G\u00f6taland Region","doi-asserted-by":"publisher","award":["2021-01123"],"award-info":[{"award-number":["2021-01123"]}],"id":[{"id":"10.13039\/100007212","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100007212","name":"V\u00e4stra G\u00f6taland Region","doi-asserted-by":"publisher","award":["RUN 202-00041"],"award-info":[{"award-number":["RUN 202-00041"]}],"id":[{"id":"10.13039\/100007212","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Meat analogs based on plant protein extracts are rising in popularity as meat consumption declines. A dietary shift away from meat, which has a high iron bioavailability, may have a negative effect on the amount of iron absorbed from the diet. Iron absorption from legumes cultivated in regions not suitable for soy production, such as fava bean, has not yet been explored. The aim of this study was to evaluate non-heme iron absorption from a meal with texturized fava bean protein compared to beef and cod protein meals. The study included two single-blinded iron isotope trials in healthy Swedish women of the ages 18\u201345 years, each of whom served as their own control. The participants were served matched test meals containing beef and fava bean protein (Study 1) or cod and fava bean protein (Study 2) with radiolabeled non-heme iron 55Fe and 59Fe. The absorption of non-heme iron from test meals was measured by whole-body counting and erythrocyte incorporation. The absorption of non-heme iron, measured as erythrocyte incorporation ratio, from beef protein meal was 4.2 times higher compared to texturized fava bean meal, and absorption from cod protein meal was 2.7 times higher compared to the fava bean meal. The adjusted non-heme iron absorption, normalized to a 40% reference dose uptake, was 9.2% for cod protein meal, 21.7% for beef protein meal, and 4.2% for texturized fava bean meal. A fava bean protein meal has markedly lower iron bioavailability in healthy females compared with a meal of beef or cod protein. Therefore, a dietary shift from meat and fish protein to fava bean protein may increase the risk of iron deficiency.<\/jats:p>","DOI":"10.3390\/nu14153162","type":"journal-article","created":{"date-parts":[[2022,8,1]],"date-time":"2022-08-01T04:04:00Z","timestamp":1659326640000},"page":"3162","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4878-4804","authenticated-orcid":false,"given":"Inger-Cecilia","family":"Mayer Labba","sequence":"first","affiliation":[{"name":"Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michael","family":"Hoppe","sequence":"additional","affiliation":[{"name":"Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elisabeth","family":"Gramatkovski","sequence":"additional","affiliation":[{"name":"Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Martin","family":"Hjellstr\u00f6m","sequence":"additional","affiliation":[{"name":"Department of Medical Radiation Sciences, Institute of Clinical Sciences, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1775-3159","authenticated-orcid":false,"given":"Mehdi","family":"Abdollahi","sequence":"additional","affiliation":[{"name":"Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ingrid","family":"Undeland","sequence":"additional","affiliation":[{"name":"Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lena","family":"Hulth\u00e9n","sequence":"additional","affiliation":[{"name":"Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9681-3342","authenticated-orcid":false,"given":"Ann-Sofie","family":"Sandberg","sequence":"additional","affiliation":[{"name":"Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,7,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1038\/s41586-018-0594-0","article-title":"Options for keeping the food system within environmental limits","volume":"562","author":"Springmann","year":"2018","journal-title":"Nature"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"987","DOI":"10.1126\/science.aaq0216","article-title":"Reducing food\u2019s environmental impacts through producers and consumers","volume":"360","author":"Poore","year":"2018","journal-title":"Science"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"447","DOI":"10.1016\/S0140-6736(18)31788-4","article-title":"Food in the Anthropocene: The EAT\u2013Lancet Commission on healthy diets from sustainable food systems","volume":"393","author":"Willett","year":"2019","journal-title":"Lancet"},{"key":"ref_4","unstructured":"(2010). The State of Food Insecurity in the World, Addressing Food Insecurity in Protracted Crises, FAO."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Micha, R., Shulkin, M.L., Pe\u00f1alvo, J.L., Khatibzadeh, S., Singh, G.M., Rao, M., Fahimi, S., Powles, J., and Mozaffarian, D. (2017). Etiologic effects and optimal intakes of foods and nutrients for risk of cardiovascular diseases and diabetes: Systematic reviews and meta-analyses from the Nutrition and Chronic Diseases Expert Group (NutriCoDE). PLoS ONE, 12.","DOI":"10.1371\/journal.pone.0175149"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1007\/s11883-019-0779-5","article-title":"Plant-Based Diets for Cardiovascular Disease Prevention: All Plant Foods Are Not Created Equal","volume":"21","author":"Hemler","year":"2019","journal-title":"Curr. Atheroscler. Rep."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Neufingerl, N., and Eilander, A. (2022). Nutrient Intake and Status in Adults Consuming Plant-Based Diets Compared to Meat-Eaters: A Systematic Review. Nutrients, 14.","DOI":"10.3390\/nu14010029"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.tifs.2020.05.022","article-title":"Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges","volume":"102","author":"Sha","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1002\/jsfa.2740530202","article-title":"Air classification of bean flour\u2014Effects on protein, antinutritional factors and the effect of a fines fraction on cultured explants of small intestinal mucosa","volume":"53","author":"Aarts","year":"1990","journal-title":"J. Sci. Food Agric."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1095","DOI":"10.1002\/jsfa.2463","article-title":"Seed treatments affect functional and antinutritional properties of amaranth flours","volume":"86","author":"Gamel","year":"2006","journal-title":"J. Sci. Food Agric."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.ijfoodmicro.2014.10.012","article-title":"Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties","volume":"193","author":"Coda","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"ref_12","unstructured":"Saarela, M. (2011). Developing functional ingredient. A case study of pea protein. Functional Foods. Concept to Product, CRC Press LLC. [2nd ed.]. Chapter 15."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1016\/S0023-6438(02)00217-7","article-title":"Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds","volume":"36","author":"Habiba","year":"2003","journal-title":"LWT Food Sci. Technol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"916","DOI":"10.1111\/j.1365-2621.2006.01309.x","article-title":"Nutritional aspects of food extrusion: A review","volume":"42","author":"Singh","year":"2007","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"C286","DOI":"10.1111\/j.1750-3841.2010.01557.x","article-title":"Changes in the functional properties and antinutritional factors of extruded hard-to-cook common beans (Phaseolus vulgaris L.)","volume":"75","author":"Batista","year":"2010","journal-title":"J. Food Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"320","DOI":"10.1016\/j.fshw.2019.11.006","article-title":"An investigation of the formulation and nutritional composition of modern meat analogue products","volume":"8","author":"Bohrer","year":"2019","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_17","first-page":"1","article-title":"Nutritional assessment of plant-based meat analogues on the Swedish market","volume":"6","author":"Bryngelsson","year":"2022","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1208","DOI":"10.1021\/jf000708x","article-title":"Production Process for High-Quality Pea-Protein Isolate with Low Content of Oligosaccharides and Phytate","volume":"49","author":"Fredrikson","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"2401","DOI":"10.1016\/j.jand.2021.05.002","article-title":"Nutrient Composition of a Selection of Plant-Based Ground Beef Alternative Products Available in the United States","volume":"121","author":"Harnack","year":"2021","journal-title":"J. Acad. Nutr. Diet."},{"key":"ref_20","first-page":"17","article-title":"Bioavailability of Zinc","volume":"51","author":"Sandstrom","year":"1997","journal-title":"Eur. J. Clin. Nutr."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"495","DOI":"10.1080\/10408399509527712","article-title":"Phytic acid in health and disease","volume":"35","author":"Zhou","year":"1995","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1093\/ajcn\/81.1.115","article-title":"Iron deficiency due to consumption of a habitual diet low in bioavailable iron: A longitudinal cohort study in Moroccan children","volume":"81","author":"Zimmermann","year":"2005","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"1359","DOI":"10.1080\/10408398.2016.1259210","article-title":"The effect of vegetarian diets on iron status in adults: A systematic review and meta-analysis","volume":"58","author":"Haider","year":"2018","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"486","DOI":"10.1177\/1559827616682933","article-title":"Iron Status of Vegetarian Adults: A Review of Literature","volume":"12","author":"Pawlak","year":"2016","journal-title":"Am. J. Lifestyle Med."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1002\/ajh.20249","article-title":"Iron deficiency: A concise review","volume":"78","author":"Umbreit","year":"2005","journal-title":"Am. J. Hematol."},{"key":"ref_26","first-page":"41","article-title":"Iron sufficiency of Canadians","volume":"23","author":"Cooper","year":"2012","journal-title":"Health Rep."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"537","DOI":"10.1079\/PHN2001139","article-title":"Iron deficiency in Europe","volume":"4","author":"Hercberg","year":"2001","journal-title":"Public Health Nutr."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1007\/s00394-003-0425-3","article-title":"Iron status of adults in the capital area of Finland","volume":"42","author":"Valsta","year":"2003","journal-title":"Eur. J. Nutr."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Modlinska, K., Adamczyk, D., Maison, D., and Pisula, W. (2020). Gender Differences in Attitudes to Vegans\/Vegetarians and Their Food Preferences, and Their Implications for Promoting Sustainable Dietary Patterns\u2014A Systematic Review. Sustainability, 12.","DOI":"10.3390\/su12166292"},{"key":"ref_30","first-page":"9","article-title":"Towards the World\u2019s earliest maturing faba beans","volume":"56","author":"Stoddard","year":"2011","journal-title":"Grain Legumes"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"192","DOI":"10.1017\/S1742170518000443","article-title":"Less meat, more legumes: Prospects and challenges in the transition toward sustainable diets in Sweden","volume":"35","author":"Carlsson","year":"2020","journal-title":"Renew. Agric. Food Syst."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"511","DOI":"10.1111\/1541-4337.12146","article-title":"Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet","volume":"14","author":"Multari","year":"2015","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"2808","DOI":"10.1093\/jn\/136.11.2808","article-title":"Meat Protein Fractions Enhance Nonheme Iron Absorption in Humans","volume":"136","author":"Hurrell","year":"2006","journal-title":"J. Nutr."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"8977","DOI":"10.3390\/nu7115446","article-title":"The Effect of Plant Proteins Derived from Cereals and Legumes on Heme Iron Absorption","volume":"7","author":"Weinborn","year":"2015","journal-title":"Nutrients"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"514","DOI":"10.1093\/ajcn\/36.3.514","article-title":"Effect of soy protein on nonheme iron absorption in man","volume":"36","author":"Hallberg","year":"1982","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"567","DOI":"10.1093\/ajcn\/60.4.567","article-title":"Inhibitory effect of a soybean-protein--related moiety on iron absorption in humans","volume":"60","author":"Lynch","year":"1994","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"8535","DOI":"10.1021\/acs.jafc.0c02927","article-title":"Identification and Quantification of Major Faba Bean Seed Proteins","volume":"68","author":"Warsame","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"110038","DOI":"10.1016\/j.foodres.2020.110038","article-title":"Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars","volume":"140","author":"Sandberg","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.jfca.2014.11.015","article-title":"Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability","volume":"39","author":"Lazarte","year":"2015","journal-title":"J. Food Compos. Anal."},{"key":"ref_40","unstructured":"Bothwell, T.H., and Finch, C.A. (1962). Iron Metabolism, Little Brown."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1093\/ajcn\/63.2.203","article-title":"The influence of different protein sources on phytate inhibition of nonheme-iron absorption in humans","volume":"63","author":"Reddy","year":"1996","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"233","DOI":"10.3109\/05678067209176152","article-title":"A new whole body monitoring laboratory","volume":"313","author":"Skoldborm","year":"1972","journal-title":"Acta Radiol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.jtemb.2006.01.003","article-title":"Absorption of zinc and retention of calcium: Dose-dependent inhibition by phytate","volume":"20","author":"Fredlund","year":"2006","journal-title":"J. Trace Elem. Med. Biol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"739","DOI":"10.1084\/jem.69.5.739","article-title":"Radioactive Iron and Its Metabolism in Anemia: Its Absorption, Transportation, and Utilization","volume":"69","author":"Hahn","year":"1939","journal-title":"J. Exp. Med."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"805","DOI":"10.1172\/JCI106875","article-title":"Food iron absorption measured by an extrinsic tag","volume":"51","author":"Cook","year":"1972","journal-title":"J. Clin. Investig."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1111\/j.1600-0609.1972.tb00930.x","article-title":"Determination of iron absorption from whole diet. A new two-pool model using two radioiron isotopes given as haem and non-haem iron","volume":"9","author":"Hallberg","year":"1972","journal-title":"Scand. J. Haematol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1146\/annurev.nu.01.070181.001011","article-title":"Bioavailability of dietary iron in man","volume":"1","author":"Hallberg","year":"1981","journal-title":"Annu. Rev. Nutr."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1016\/0020-708X(66)90065-2","article-title":"An improved method for the simultaneous determination of iron-55 and iron-59 in blood by liquid scintillation counting","volume":"17","author":"Eakins","year":"1966","journal-title":"Int. J. Appl. Radiat. Isot."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"1195","DOI":"10.1017\/S000711451500241X","article-title":"Probiotic strain Lactobacillus plantarum 299v increases iron absorption from an iron-supplemented fruit drink: A double-isotope cross-over single-blind study in women of reproductive age","volume":"114","author":"Hoppe","year":"2015","journal-title":"Br. J. Nutr."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1111\/j.1600-0609.1981.tb00473.x","article-title":"Iron absorption in relation to iron status. Model proposed to express results to food iron absorption measurements","volume":"27","author":"Magnusson","year":"1981","journal-title":"Scand. J. Haematol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1111\/j.0954-6820.1962.tb18679.x","article-title":"A method for comparative studies on iron absorption in man using two radioiron isotopes","volume":"376","author":"Brise","year":"1962","journal-title":"Acta Med. Scand."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"772","DOI":"10.1093\/ajcn\/29.7.772","article-title":"Measurement of iron absorption from compositite meals","volume":"29","author":"Halberg","year":"1976","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"678","DOI":"10.1016\/j.lwt.2018.11.087","article-title":"Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method","volume":"101","author":"Abdollahi","year":"2019","journal-title":"LWT"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1021\/jf010792w","article-title":"Simultaneous and sensitive analysis of Cu, Ni, Zn, Co, Mn, and Fe in food and biological samples by ion chromatography","volume":"50","author":"Fredriksson","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_55","first-page":"9","article-title":"An HPLC method to detect heme oxygenase activity","volume":"5","author":"Ryter","year":"2001","journal-title":"Curr. Protoc. Toxicol."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1080\/10408390701279749","article-title":"Converting Nitrogen into Protein\u2014Beyond 6.25 and Jones\u2019 Factors","volume":"48","author":"Mariotti","year":"2008","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"1238","DOI":"10.1002\/jsfa.1532","article-title":"Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season","volume":"83","author":"Howard","year":"2003","journal-title":"J. Sci. Food Agric."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"1695","DOI":"10.1021\/jf000861r","article-title":"Rapid analyzes of inositol phosphates","volume":"49","author":"Carlsson","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"911","DOI":"10.1139\/y59-099","article-title":"A rapid method of total lipid extraction and purification","volume":"37","author":"Bligh","year":"1959","journal-title":"Can. J. Biochem. Physiol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"487","DOI":"10.1093\/jaoac\/79.2.487","article-title":"A simple and rapid solvent extraction method for determining total lipids in fish tissue","volume":"79","author":"Lee","year":"1996","journal-title":"J. AOAC Int."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1017\/S0007114515004110","article-title":"Dietary patterns in Swedish adults; Results from a national dietary survey","volume":"115","author":"Ax","year":"2016","journal-title":"Br. J. Nutr."},{"key":"ref_62","unstructured":"Nordic Nutrition Recommendations (2014). Integratin nutrition and physical activity (NNR 2012). Nordic Nutrition Recommendations Report No: 5, Denmark Nordic Council of Ministers."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1093\/ajcn\/31.1.134","article-title":"Estimation of available dietary iron","volume":"31","author":"Monsen","year":"1978","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_64","unstructured":"Agency, T.S.F. (2022, June 10). The Swedish Food Agency Food Database, Version 2022-05-24. Available online: https:\/\/www7.slv.se\/SokNaringsinnehall\/."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1016\/j.foodchem.2015.02.109","article-title":"Total and haem iron content lean meat cuts and the contribution to the diet","volume":"193","author":"Pretorius","year":"2016","journal-title":"Food Chem."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"1147","DOI":"10.1093\/ajcn\/71.5.1147","article-title":"Prediction of dietary iron absorption: An algorithm for calculating absorption and bioavailability of dietary iron","volume":"71","author":"Hallberg","year":"2000","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"100530","DOI":"10.1016\/j.gfs.2021.100530","article-title":"The shift to plant-based diets: Are we missing the point?","volume":"29","author":"Wickramasinghe","year":"2021","journal-title":"Glob. Food Secur."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"669","DOI":"10.1182\/blood.V35.5.669.669","article-title":"Effect of Amino Acids on Iron Absorption from a Staple Vegetable Food","volume":"35","author":"Layrisse","year":"1970","journal-title":"Blood"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1093\/ajcn\/24.5.531","article-title":"Iron absorption from veal muscle","volume":"24","author":"Layrisse","year":"1971","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"1175","DOI":"10.1093\/ajcn\/21.10.1175","article-title":"Effect of Interaction of Various Foods on Iron Absorption","volume":"21","author":"Layrisse","year":"1968","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"192","DOI":"10.1159\/000176256","article-title":"Effect of Animal Proteins on the Absorption of Food Iron in Man","volume":"23","author":"Hallberg","year":"1979","journal-title":"Ann. Nutr. Metab."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"1461S","DOI":"10.3945\/ajcn.2010.28674F","article-title":"Iron bioavailability and dietary reference values","volume":"91","author":"Hurrell","year":"2010","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"European Food Safety Authority (2014). Scientific Opinion on Dietary Reference Values for zinc. EFSA J., 12, 3844.","DOI":"10.2903\/j.efsa.2014.3844"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"1681","DOI":"10.3945\/jn.114.192989","article-title":"Phytic Acid Concentration Influences Iron Bioavailability from Biofortified Beans in Rwandese Women with Low Iron Status","volume":"144","author":"Petry","year":"2014","journal-title":"J. Nutr."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"442","DOI":"10.1093\/jn\/122.3.442","article-title":"Iron absorption from bread in humans: Inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups","volume":"122","author":"Brune","year":"1992","journal-title":"J. Nutr."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1079\/BJN2000232","article-title":"Iron absorption from experimental infant formulas based on pea (Pisum sativum)-protein isolate: The effect of phytic acid and ascorbic acid","volume":"85","author":"Davidsson","year":"2001","journal-title":"Br. J. Nutr."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1079\/PHN2002430","article-title":"EPIC\u2013Oxford: Lifestyle characteristics and nutrient intakes in a cohort of 33 883 meat-eaters and 31 546 non meat-eaters in the UK","volume":"6","author":"Davey","year":"2003","journal-title":"Public Health Nutr."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"871","DOI":"10.1079\/PHN2004620","article-title":"The UK Women\u2019s Cohort Study: Comparison of vegetarians, fish-eaters and meat-eaters","volume":"7","author":"Cade","year":"2004","journal-title":"Public Health Nutr."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"1318","DOI":"10.3390\/nu6031318","article-title":"Comparison of nutritional quality of the vegan, vegetarian, semi-vegetarian, pesco-vegetarian and omnivorous diet","volume":"6","author":"Clarys","year":"2014","journal-title":"Nutrients"},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1186\/1475-2891-13-55","article-title":"Nutritional profile of Indian vegetarian diets\u2014The Indian Migration Study (IMS)","volume":"13","author":"Shridhar","year":"2014","journal-title":"Nutr. J."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1007\/s11695-017-2810-7","article-title":"Health and Nutritional Status of Vegetarian Candidates for Bariatric Surgery and Practical Recommendations","volume":"28","author":"Hod","year":"2018","journal-title":"Obes. Surg."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"1389","DOI":"10.3945\/ajcn.114.099218","article-title":"In overweight and obese women, dietary iron absorption is reduced and the enhancement of iron absorption by ascorbic acid is one-half that in normal-weight women","volume":"102","author":"Zimmermann","year":"2015","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"1098","DOI":"10.1038\/ijo.2008.43","article-title":"Adiposity in women and children from transition countries predicts decreased iron absorption, iron deficiency and a reduced response to iron fortification","volume":"32","author":"Zimmermann","year":"2008","journal-title":"Int. J. Obes."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"1213","DOI":"10.1093\/ajcn\/77.5.1213","article-title":"Degradation of phytic acid in cereal porridges improves iron absorption by human subjects","volume":"77","author":"Hurrell","year":"2003","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"5137","DOI":"10.1021\/jf030151w","article-title":"Iron and Zinc Absorption from Two Bean (Phaseolus vulgaris L.) Genotypes in Young Women","volume":"51","author":"Donangelo","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1080\/07315724.2006.10719512","article-title":"Effect of beef and soy proteins on the absorption of non-heme iron and inorganic zinc in children","volume":"25","author":"Etcheverry","year":"2006","journal-title":"J. Am. Coll. Nutr."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1007\/s00394-007-0683-6","article-title":"The impact of a meat- versus a vegetable-based diet on iron status in women of childbearing age with small iron stores","volume":"46","author":"Tetens","year":"2007","journal-title":"Eur. J. Nutr."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"65","DOI":"10.3945\/ajcn.112.050609","article-title":"The absorption of iron from whole diets: A systematic review","volume":"98","author":"Collings","year":"2013","journal-title":"Am. J. Clin. Nutr."}],"container-title":["Nutrients"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2072-6643\/14\/15\/3162\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T00:00:06Z","timestamp":1760140806000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2072-6643\/14\/15\/3162"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,7,30]]},"references-count":88,"journal-issue":{"issue":"15","published-online":{"date-parts":[[2022,8]]}},"alternative-id":["nu14153162"],"URL":"https:\/\/doi.org\/10.3390\/nu14153162","relation":{},"ISSN":["2072-6643"],"issn-type":[{"value":"2072-6643","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,7,30]]}}}