The Science Behind Seafood's Health Benefits

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Journal of Physiology and Biochemistry

Iron status biomarkers in iron deficient women consuming oily fish versus red meat diet

Authors: S. Navas-Carretero, et al. / Journal: Journal of Physiology and Biochemistry, June 2009

Summary

People with iron-deficiency anemia are advised to eat more red meat, but the general population is advised to eat less red meat and more fish to help prevent heart disease.  This study looked at the effects of eating an oily fish compared to a red meat diet on iron status in women with low iron stores.  Among twenty-five young women followed for two eight-week periods of time, an oily fish diet compared to a red meat diet did not decrease iron status, suggesting that the enhancing effect of oily fish on iron absorption may help overcome the reduced iron intake.

Tags: anemia, adulthood