ArticleBiomolecules2021
Iron Status of Vegans, Vegetarians and Pescatarians in Norway.
Article in Biomolecules, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers, 1 of them a synthesis that pooled it.
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Who cites it
12 citing papers in PubMed, 1 synthesis or guideline pooled it, 21 citations in OpenAlex.
- Does adopting a healthy diet improve periodontal parameters in patients susceptible to periodontal disease? A systematic review.Evidence-based dentistry · 2025Pooled it
- Impact of an eight-week isocaloric vegan dietary intervention on hemogram parameters and lymphocyte subsets: a randomized-controlled trial.BMC medicine · 2026Trial
- Review
- Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy.Foods (Basel, Switzerland) · 2025Article
- The Relevance of Plant-Based Diets and Micronutrient Supplementation for Body Composition: Data from the VeggieNutri Cross-Sectional Study.Nutrients · 2024Article
- Article
- The nutrient profile and cost of specialty dietary patterns: a hypothetical case study.Public health nutrition · 2023Article
- Association between iron status and incident coronary artery disease: a population based-cohort study.Scientific reports · 2022Article
- Toxic and Essential Metals in Human Health and Disease 2021.Biomolecules · 2022Article
- Poor intake of vitamins and minerals is associated with symptoms among patients with irritable bowel syndrome.Journal of gastroenterology and hepatology · 2022Article
- Dietary Habits and Self-Reported Health Measures Among Norwegian Adults Adhering to Plant-Based Diets.Frontiers in nutrition · 2022Article
- Influence of Iron Addition (Alone or with Calcium) to Elements Biofortification and Antioxidants inPlants (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although plant-based diets provide well-established physical and environmental health benefits, omitting meat or meat products has also been associated with a risk of being deficient in specific nutrients, such as iron. As data on the iron status among Norwegian vegans, vegetarians and pescatarians are lacking, the present study aimed to assess iron status in these groups of healthy adults. Blood markers for iron status were measured in 191 participants (18-60 years old) comprising 106 vegans, 54 vegetarians and 31 pescatarians: serum-ferritin (S-Fe), serum-iron (S-Iron) and serum-total iron binding capacity (S-TIBC). Serum-transferrin-saturation (S-TSAT) was estimated (S-Iron/S-TIBC × 100). The median concentration of blood markers for iron status were within the normal range with no difference between the different dietary practices. In total, 9% reported iron supplement use the last 24 h. S-Fe concentrations below reference (<15 μg/L) were found in 8% of the participating women, of which one participant reported iron supplement use. In multiple regression analysis, duration of adherence to dietary practices and the female gender were found to be the strongest predictors for decreased S-Fe concentration. In conclusion, although the participants were eating a plant-based diet, the majority had sufficient iron status. Female vegans and vegetarians of reproductive age are at risk of low iron status and should have their iron status monitored.
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