(P22-002-23) Development and Comparison of a Database for the Assessment of Heme, Non-Heme and Total Iron Content of Foods in Dietary Recalls – Does It Make a Difference?

Objectives: To develop a database of HI, non-heme iron (NHI) and total iron values of animal food products based on published data that have quantified these values using the Hornsey method, and to examine possible differences in HI, NHI and total iron intake between the Monsen and Hornsey approaches using dietary data collected from healthy adults.

Methods: A comprehensive database on the HI, NHI and total iron content of animal meats was compiled. Food items were grouped according to general meat type (beef, pork, etc.) and specific meat parts (steak, ground, etc.) and average values for each meat category were determined. These values were applied to all iron-containing foods reported in the 24-h dietary recalls collected from pregnant participants enrolled in the Alberta Pregnancy Outcomes and Nutrition (ApRON) study and from men and non-pregnant women in the Iron (Fe) Genes in East Asians and Northern Europeans Study (FeGenes). Differences between the Monsen and Hornsey method were evaluated.

Results: A total of 200 values of HI content in animal protein were extracted from 19 studies. The HI content of meat ranged 3.7-fold between different animal proteins, from 0.77mg/100g in chicken to 2.9mg/100g in beef. Diet recalls were obtained in ApRON women (n=183, age 27.6 ± 2.3 y, BMI 21.8 ± 1.6 kg/m²) and FeGenes men (n=47, 24.7 ± 4.6 y, BMI 22.0 ± 1.6 kg/m²) and non-pregnant women (n=83, 23.5 ± 4.1 y, BMI 21.5 ± 1.6 kg/m²). Preliminary results show mean Hornsey derived HI, NHI and total iron intakes were higher compared to the Monsen method [(0.73 vs 0.37 mg; p< 0.001), (0.62 vs 0.56 mg; p< 0.001), (1.36 vs 0.93 mg; p< 0.001), respectively]. Future analyses will be conducted to determine associations between HI intake (calculated using both methods) and iron status in ApRON and FeGenes participants.

Conclusions: As our understanding of molecular mechanisms of iron absorption evolve, it is important that dietary assessment distinguish between HI and NHI consumption to better characterize the impact of emerging dietary patterns (vegan; vegetarians) on iron status and health outcomes.

Funding Sources: The Canadian Institute of Health Research (CIHR)
Women and Children’s Health Research Institute (WCHRI)
National Institute of Health - National Institute of Diabetes and Digestive and Kidney Diseases (NIH-NIDDK)