Journal
NUTRITION REVIEWS
Volume 60, Issue 5, Pages 127-134Publisher
OXFORD UNIV PRESS INC
DOI: 10.1301/00296640260093788
Keywords
phytate-containing legumes; whole grains; plant-based diet; iron; zinc
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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.
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