ArticleFoods (Basel, Switzerland)2021
Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Transcriptome sequencing reveals iron acquisition-related genes and iron acquisition systems in Auricularia cornea.BMC genomics · 2026Article
- Iron Content of Wheat and Rice in Australia: A Scoping Review.Foods (Basel, Switzerland) · 2024Article
- Vegetables with Enhanced Iron Bioavailability-German Consumers' Perceptions of a New Approach to Improve Dietary Iron Supply.Nutrients · 2023Article
- Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food.Foods (Basel, Switzerland) · 2023Article
- Broad spectrum micronutrients: a potential key player to address emotional dysregulation.Frontiers in child and adolescent psychiatry · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Studies in UK and US have reported a temporal decline in the iron content of plant-based foods. Limited research on this topic has been conducted in Australia. The aim of this scoping review was to provide a comprehensive evaluation on the temporal change in iron content of Australian vegetables and legumes from 1900 onward. A systematic search of electronic databases, websites, backward reference searching, and Australian food composition tables was conducted. A total of 34 articles and six versions of Australian food composition databases published between 1930s to 2021, were included in this review. Overall, iron content of vegetables and legumes were assessed at limited time points and geographical origin, cultivars, sampling and analytical techniques varied across studies. The majority of vegetables had similar iron content between two or more timepoints but decreases of 30-50% were noted for sweet corn, red-skinned potatoes, cauliflower and green beans while increases of 150-300% were seen for Hass avocadoes, mushrooms and silverbeet. More pronounced reductions in iron content were observed for legumes, with higher and more variable values reported pre-2000 compared to recent years. Due to limited data and variations in sampling and analytical techniques, no definitive conclusions could be established. As plant-based diets are becoming more popular, consistent monitoring of the nutrient composition of staple plant-based foods is strongly recommended.
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