This website uses cookies to ensure you get the best experience. Choose which cookies you want to accept.
Cookie management
These cookies are necessary to ensure the proper functioning of the website.
Through the use of analysis cookies, also referred to as “statistics cookies,” we can track the number of visitors to a website and gather insights into the popularity of specific features. These cookies enable us to better understand the browsing habits of our audience. By utilizing analysis or statistics cookies, we can identify the navigation patterns of anonymous or pseudonymous users on our platform, including how long they spend on certain pages and the sequence in which they access our content. These anonymized or pseudonymous profiles allow us to discern user preferences, aiding in the ongoing improvement of our services. Identifying individuals with precision is not feasible.
We utilize marketing cookies to present you with personalized advertisements, including those on external websites. These cookies enable the creation of pseudonymous profiles based on user interests, which help in showing relevant promotional content. Marketing cookies are employed to ensure that the ads align with your preferences. You have the option to disable this feature; however, this will not reduce the quantity of ads you encounter but will influence the relevance of their content.
HomepageArticles
Plant-Based Diet and Iron – Is There a Risk of Deficiency?
Source
Abbaspour N., Hurrell R., Kelishadi R., Review on iron and its importance for human health, „Journal of Research in Medical Sciences : The Official Journal of Isfahan University of Medical Sciences” 2014, 19(2), 164–174. Armah S.M. et al., Regular Consumption of a High-Phytate Diet Reduces the Inhibitory Effect of Phytate on Nonheme-Iron Absorption in Women with Suboptimal Iron Stores, „The Journal of Nutrition” 2015, 145(8), 1735–1739. Chełchowska M. et al., Ocena statusu żelaza u dzieci na diecie wegetariańskiej, „Pediatria Polska” 2007, 82(5–6), 425–429. Gibson R.S. et al., Implications of phytate in plant-based foods for iron and zinc bioavailability, setting dietary requirements, and formulating programs and policies, „Nutrition Reviews” 2018, 76(11), 793–804. Gowin E., Horst-Sikorska W., Żelazne zapasy – komu w XXI wieku grozi niedobór żelaza?, „Farmacja Współczesna” 2010, 3, 139–146. Haider L. et al., The effect of vegetarian diets on iron status in adults: A systematic review and meta-analysis, „Critical Reviews in Food Science and Nutrition” 2018, 58(8), 1359–1374. Kowalska J., Czy stosowanie diety wegetariańskiej grozi niedoborem żelaza?, ncez.pzh.gov.pl/abc-zywienia/czy-stosowanie-diety-wegetarianskiej-grozi-niedoborem-zelaza/, (6.09.2021). Pyrzyńska E., Dieta wegetariańska w świetle zasad prawidłowego odżywiania – postawy i zachowania wegetarian w Polsce, „Zeszyty Naukowe Uniwersytet Ekonomiczny w Krakowie” 2013, 906, 27–36. Prentice A.M. et al., Dietary strategies for improving iron status: balancing safety and efficacy, „Nutrition Reviews” 2017, 75(1), 49–60. Sobańska Z., Zdrowa dieta bogata w żelazo. W poszukiwaniu złotego środka, dietetycy.org.pl/zdrowa-dieta-bogata-w-zelazo/, (6.09.2021). Śliwińska A., Olszówka M., Pieszko M., Ocena wiedzy na temat diet wegetariańskich wśród populacji trójmiejskiej, „Zeszyty Naukowe Akademii Morskiej w Gdyni” 2014, 86, 134–146. Traczyk I., Jarosz M., Współczesne poglądy na żywienie wegetariańskie, „Żywienie Człowieka i Metabolizm” 2010, 37(1), 66–78. Wiśniewska K., Wolańska-Buzalska D., Wolnicka K., Diety roślinne – charakterystyka, zalecenia oraz postawy konsumenckie, „Przemysł Spożywczy” 2020, 74(5), 40–43.