title: Moving toward a plant-based diet: are iron and zinc at risk?
abstract: With reduced intake of meat and increased intake of phytate-containing legumes and whole grains, movement toward plant-based diets reduces dietary iron and zinc absorption. Although vegetarians have lower iron stores, adverse health effects of lower iron and zinc absorption have not been demonstrated with varied, plant-based diets consumed in developed countries. Improved assessment methods and monitoring are needed to detect and prevent possible iron and zinc deficiency with plant-based diets.
authors.affiliation: USDA-ARS Grand Forks Human Nutrition Research Center, ND 58202, USA.
authors.forename: Janet R
authors.initials: JR
authors.lastname: Hunt
mesh_terms: D001682:Biological Availability; D014676:Diet, Vegetarian / Q000009:adverse effects; D007887:Fabaceae; D006801:Humans; D007408:Intestinal Absorption; D000090463:Iron Deficiencies; D019266:Iron, Dietary / Q000008:administration & dosage* / Q000493:pharmacokinetics; D010833:Phytic Acid / Q000009:adverse effects; D015032:Zinc / Q000008:administration & dosage* / Q000172:deficiency / Q000493:pharmacokinetics
chemical_list: D019266:Iron, Dietary; D010833:Phytic Acid; D015032:Zinc