Aller sur le contenu principal
Compléments Alimentaires

Fer : aliments, carence et compléments en fer

Fer : aliments, carence et compléments en fer
Myprotein
La rédac3 années Ago
Voir le profil de Myprotein

Entre deux individus, les besoins nutritionnels peuvent s’opposer diamétralement, favorisant une classe de nutriments plutôt qu’une autre.

Le fer fait partie de ces nutriments qui font l’objet de recommandations changeantes, au regard de son implication au sein de l’organisme et de son utilisation assidue par ce dernier.

Son importance est telle, qu’une carence pourrait avoir de graves conséquences pour la santé et, dans une moindre mesure, diminuer les performances sportives.

Dans cet article, nous ferons le point sur les sources de fer, les risques d’une carence et l’intérêt des compléments alimentaires.

Le sommaire de l'article : 

Nos articles sont purement informatifs et ne remplacent en aucun cas l'avis d'un expert médical. Si vous avez des soucis de santé, consultez un professionel de santé avant de prendre des compléments alimentaires ou de changer radicalement votre régime alimentaire.

Office of Dietary Supplements - Dietary Supplement Fact Sheet: Iron. (n.d.). Retrieved August 11, 2016, from https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/#h10. Trumbo, P., Yates, A. A., Schlicker, S., & Poos, M. (2001). Dietary reference intakes: vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Journal of the American Dietetic Association, 101(3), 294-301. Constantini, N. W., Eliakim, A., Zigel, L., Yaaron, M., & Falk, B. (2000). Iron status of highly active adolescents: evidence of depleted iron stores in gymnasts. International Journal of Sport Nutrition, 10(1), 62-70. Cowell, B. S., Rosenbloom, C. A., Skinner, R., & Summers, S. H. (2003). Policies on screening female athletes for iron deficiency in NCAA division IA institutions. International Journal of Sport Nutrition and Exercise Metabolism, 13, 277-285. Malczewska, J., Szczepańska, B., Stupnicki, R., & Sendecki, W. (2001). The assessment of frequency of iron deficiency in athletes from the transferrin receptor-ferritin index. International Journal of Sport Nutrition and Exercise Metabolism, 11(1), 42-52. Knovich, M. A., Storey, J. A., Coffman, L. G., Torti, S. V., & Torti, F. M. (2009). Ferritin for the clinician. Blood Reviews, 23(3), 95-104. Guyatt, G. H., Oxman, A. D., Ali, M., Willan, A., McIlroy, W., & Patterson, C. (1992). Laboratory diagnosis of iron-deficiency anemia. Journal of General Internal Medicine, 7(2), 145-153. Finch, C. A., Stray, S., Huebers, H. A., Bellotti, V., Lipschitz, D. A., Cook, J. D., & Pippard, M. J. (1986). Plasma ferritin determination as a diagnostic tool. Western Journal of Medicine, 145(5), 657. Hallberg, L., Brune, M., & Rossander, L. (1988). The role of vitamin C in iron absorption. International journal for vitamin and nutrition research. Supplement= Internationale Zeitschrift fur Vitamin-und Ernahrungsforschung. Supplement, 30, 103-108. Lane, D. J., & Richardson, D. R. (2014). The active role of vitamin C in mammalian iron metabolism: much more than just enhanced iron absorption! Free Radical Biology and Medicine, 75, 69-83. Bonsmann, S. S., Walczyk, T., Renggli, S., & Hurrell, R. F. (2008). Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals. European Journal of Clinical Nutrition, 62(3), 336-341. Geerligs, P. D., Brabin, B. J., & Omari, A. A. A. (2003). Food prepared in iron cooking pots as an intervention for reducing iron deficiency anaemia in developing countries: a systematic review. Journal of Human Nutrition and Dietetics, 16(4), 275-281. DellaValle, D. M. (2013). Iron supplementation for female athletes: effects on iron status and performance outcomes. Current Sports Medicine Reports,12(4), 234-239. Cable RG, Glynn SA, Kiss JE, et al. Iron deficiency in blood donors: the REDS-II Donor Iron Status Evaluation (RISE) study. Transfusion 2012;52:702-11. Chen MH, Su TP, Chen YS, et al. Association between psychiatric disorders and iron deficiency anemia among children and adolescents: a nationwide population-based study. BMC Psychiatry 2013;13:161. Clark NG, Sheard NF, Kelleher JF. Treatment of iron-deficiency anemia complicated by scurvy and folic acid deficiency. Nutr Rev 1992;50:134-7. Cogswell, ME, Looker AC, Pfeiffer CM, et al. Assessment of iron deficiency in US preschool children and nonpregnant females of childbearing age: National Health and Nutrition Examination Survey 2003-2006. Am J Clin Nutr 2009;89:1334-42. Datz C, Felder TK, Niederseer D et al. Iron homeostasis in the metabolic syndrome. Eur J Clin Invest. 2013 Feb;43(2):215-24. doi: 10.1111/eci.12032. Epub 2013 Jan 7. Review. Farmer B, Larson BT, Fulgoni VL, et al. A vegetarian dietary pattern as a nutrient-dense approach to weight management: an analysis of the National Health and Nutrition Examination Survey 1999-2004. J Am Diet Assoc 2011;111:819-27. Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes of Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. National Academy Press: Washington DC. 2001. Heath AL, Skeaff CM, O'Brien SM, et al. Can dietary treatment of non-anemic iron deficiency improve iron status? J Am Coll Nutr 2001;20:477-84. Kaltwasser JP, Werner E, Schalk K, et al. Clinical trial on the effect of regular tea drinking on iron accumulation in genetic haemochromatosis. Gut 1998;43:699-704. Kimura M, Itokawa Y. Cooking losses of minerals in foods and its nutritional significance. J Nutr Sci Vitaminol 1990;36:S25-33. Kroger-Ohlsen MV, Trugvason T, Skibsted LH, et al. Release of iron into foods cooked in an iron pot: effect of pH, salt, and organic acids. J Food Sci 2002;67:3301-3. Lonnerdal B. Calcium and iron absorption — mechanisms and public health relevance. Int J Vitam Nutr Res 2010;80:293-9. Pourkhalili a, Mirlohi M, Rahimi E. Heme iron content in lamb meat is differentially altered upon boiling, grilling, or frying as assessed by four distinct analytical methods. ScientificWorldJournal 2013;2013:374030. Powell JJ, Cook WB, Hutchinson C, et al. Dietary fortificant iron intake is negatively associated with quality of life in patients with mildly active inflammatory bowel disease. Nutr Metab 2013;10:9. Sharp P. The molecular basis of copper and iron interactions. P Nutr Soc 2004;63:563-9. [/su_spoiler

Myprotein
La rédac
Voir le profil de Myprotein
myprotein