Effect of Liver Intake on the Amount of Dietary Iron Ingested by Pregnant Women.
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概要
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According to a questionnaire survey conducted on 389 pregnant women, 110 evaluated liver as nutricious for pregnant women. The average intakes of vitamin A, eggs, legumes and seasonings in the 3-day survey period were significantly higher in 56 women who deliberately took liver (Group A) than in 54 who did not (Group B). However, there was no difference in the iron intake between the two groups.The amounts of nutrients were compared in two ways; (1) between 21 women of Group A who ate liver more than once during the survey period and 51 women of Group B who did not eat liver, and (2) between 55 women who took liver and 332 women who did not eat liver during the survey period.In (1), the intakes of protein, iron, vitamins A, B1 and B2, meat, legumes, green vegetables and seasoning in the former group were significantly higher than those in the latter group. In (2), the former group ingested statistically more protein, iron, vitamins A and B2, meat, green vegetables and seasonings on the average than the latter group. The differences in the amount of iron intake in these two cases were attributed mainly to difference in the liver consumption.Availability of iron in the meals was calculated according to the method of Monsen et al. Given that the stored iron in the pregnant women was around 250mg, the average values of absorbable iron were 1.92mg/day in those who took liver and 1.38mg/day in those who did not.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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