ArticleFood and nutrition sciences2012
Developing a heme iron database for meats according to meat type, cooking method and doneness level.
Article in Food and nutrition sciences, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 37 papers, 2 of them syntheses that pooled it.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
37 citing papers in PubMed, 2 syntheses or guidelines pooled it, 77 citations in OpenAlex.
- Iron intake, body iron status, and risk of breast cancer: a systematic review and meta-analysis.BMC cancer · 2019Pooled it
- Red Meat and Colorectal Cancer: A Quantitative Update on the State of the Epidemiologic Science.Journal of the American College of Nutrition · 2015Pooled it
- Anatomical subsite can modify the association between meat and meat compounds and risk of colorectal adenocarcinoma: Findings from three large US cohorts.International journal of cancer · 2018Trial
- Reply to: Comments on "Meat Intake and Risk of Gastric and Esophageal Adenocarcinoma in the European Prospective Investigation Into Cancer and Nutrition (EPIC) Study".International journal of cancer · 2026Article
- Pre- and post-diagnostic meat intake in relation to risk of recurrence and mortality among individuals with stage I-III colorectal cancer.International journal of cancer · 2026Article
- Ingested nitrate and nitrite, drinking water disinfection by-products, and incidence of thyroid cancer among licensed pesticide applicators and spouses in the Agricultural Health Study.Ecotoxicology and environmental safety · 2026Article
- Lip, Oral Cavity, and Pharyngeal Cancers: Global Epidemiology, Risk Factors, and Prevention: A Narrative Review.Health science reports · 2025Article
- Meat consumption and risk of hepatobiliary cancers in the National Institutes of Health-AARP Diet and Health Study.JNCI cancer spectrum · 2025Article
- Dietary Iron Intake and Obesity-related Diseases.Current diabetes reports · 2025Review
- Iron Consumption and Colorectal Cancer in Korean Adults: A Prospective Cohort Study.Nutrients · 2025Article
- Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken.Foods (Basel, Switzerland) · 2025Article
- Nutrient adequacy and environmental foot-print of Mediterranean, pesco-, ovo-lacto-, and vegan menus: a modelling study.Frontiers in nutrition · 2025Article
- Scientific opinion on the tolerable upper intake level for iron.EFSA journal. European Food Safety Authority · 2024Article
- The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds.Nutrients · 2024Article
- Development of a Database for the Estimation of Heme Iron and Nonheme Iron Content of Animal-Based Foods.Current developments in nutrition · 2024Article
- Ingested nitrate and nitrite and end-stage renal disease in licensed pesticide applicators and spouses in the Agricultural Health Study.Journal of exposure science & environmental epidemiology · 2024Article
- Associations of dietary, sociodemographic, and anthropometric factors with anemia among the Zhuang ethnic adults: a cross-sectional study in Guangxi Zhuang Autonomous Region, China.BMC public health · 2023Article
- Nutritional studies in patients with β-thalassemia major: A short review.Acta bio-medica : Atenei Parmensis · 2023Review
- Dietary intake of total, heme and non-heme iron and the risk of colorectal cancer in a European prospective cohort study.British journal of cancer · 2023Article
- Importance of the Rhizosphere Microbiota in Iron Biofortification of Plants.Frontiers in plant science · 2021Review
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 1 country.
Funding
Abstract
backgroundAnimal studies have demonstrated that iron may be related to carcinogenesis, and human studies found that heme iron can increase the formation of
objectivesOne of the postulated mechanisms linking red meat intake to cancer risk involves iron. Epidemiologic studies attempt to investigate the association between heme iron intake and cancer by applying a standard factor to total iron from meat. However, laboratory studies suggest that heme iron levels in meat vary according to cooking method and doneness level. We measured heme iron in meats cooked by different cooking methods to a range of doneness levels to use in conjunction with a food frequency questionnaire to estimate heme iron intake.
methodsComposite meat samples were made to represent each meat type, cooking method and doneness level. Heme iron was measured using atomic absorption spectrometry and inductively coupled plasma-atomic emission spectrometry.
resultsSteak and hamburgers contained the highest levels of heme iron, pork and chicken thigh meat had slightly lower levels, and chicken breast meat had the lowest.
conclusionsAlthough heme iron levels varied, there was no clear effect of cooking method or doneness level. We outline the methods used to create a heme iron database to be used in conjunction with food frequency questionnaires to estimate heme iron intake in relation to disease outcome.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.