Iron Content of Wheat and Rice in Australia: A Scoping Review
With a shift towards plant-based diets for human and planetary health, monitoring the mineral content of staple crops is important to ensure population nutrient requirements can be met. This review aimed to explore changes in the iron content of unprocessed wheat and rice in Australia over time. A c...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/4/547 |
| _version_ | 1797298266544537600 |
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| author | Yee Lui Cheung Belinda Zheng Yumna Rehman Zi Yin Joanne Zheng Anna Rangan |
| author_facet | Yee Lui Cheung Belinda Zheng Yumna Rehman Zi Yin Joanne Zheng Anna Rangan |
| author_sort | Yee Lui Cheung |
| collection | DOAJ |
| description | With a shift towards plant-based diets for human and planetary health, monitoring the mineral content of staple crops is important to ensure population nutrient requirements can be met. This review aimed to explore changes in the iron content of unprocessed wheat and rice in Australia over time. A comprehensive systematic search of four electronic databases and the gray literature was conducted. A total of 25 papers published between 1930 and 2023 that measured the iron content of unprocessed wheat and rice were included. <i>Triticum aestivum</i> was the most common wheat type studied, including 26 cultivars; iron content ranged from 40 to 50 µg/g in the 1930s and 1970s and was more variable after this time due to the introduction of modern cultivars, with most values between 25 and 45 µg/g. The iron content of rice (<i>Oryza sativa</i>) was more consistent at 10–15 µg/g between the 1980s and 2020s. Variations over the years may be attributed to environmental, biological, and methodological factors but these were not well documented across all studies, limiting the interpretation of findings. As the number of individuals following plant-based diets continues to rise, the ongoing monitoring of the mineral content in commonly consumed plant-based foods is warranted. |
| first_indexed | 2024-03-07T22:32:26Z |
| format | Article |
| id | doaj.art-3f220fd937484d13944427573b047285 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-07T22:32:26Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3f220fd937484d13944427573b0472852024-02-23T15:16:22ZengMDPI AGFoods2304-81582024-02-0113454710.3390/foods13040547Iron Content of Wheat and Rice in Australia: A Scoping ReviewYee Lui Cheung0Belinda Zheng1Yumna Rehman2Zi Yin Joanne Zheng3Anna Rangan4Discipline of Nutrition and Dietetics, School of Nursing, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, AustraliaDiscipline of Nutrition and Dietetics, School of Nursing, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, AustraliaDiscipline of Nutrition and Dietetics, School of Nursing, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, AustraliaDiscipline of Nutrition and Dietetics, School of Nursing, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, AustraliaDiscipline of Nutrition and Dietetics, School of Nursing, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, AustraliaWith a shift towards plant-based diets for human and planetary health, monitoring the mineral content of staple crops is important to ensure population nutrient requirements can be met. This review aimed to explore changes in the iron content of unprocessed wheat and rice in Australia over time. A comprehensive systematic search of four electronic databases and the gray literature was conducted. A total of 25 papers published between 1930 and 2023 that measured the iron content of unprocessed wheat and rice were included. <i>Triticum aestivum</i> was the most common wheat type studied, including 26 cultivars; iron content ranged from 40 to 50 µg/g in the 1930s and 1970s and was more variable after this time due to the introduction of modern cultivars, with most values between 25 and 45 µg/g. The iron content of rice (<i>Oryza sativa</i>) was more consistent at 10–15 µg/g between the 1980s and 2020s. Variations over the years may be attributed to environmental, biological, and methodological factors but these were not well documented across all studies, limiting the interpretation of findings. As the number of individuals following plant-based diets continues to rise, the ongoing monitoring of the mineral content in commonly consumed plant-based foods is warranted.https://www.mdpi.com/2304-8158/13/4/547wheatriceiron contentnutrient compositionAustralia |
| spellingShingle | Yee Lui Cheung Belinda Zheng Yumna Rehman Zi Yin Joanne Zheng Anna Rangan Iron Content of Wheat and Rice in Australia: A Scoping Review Foods wheat rice iron content nutrient composition Australia |
| title | Iron Content of Wheat and Rice in Australia: A Scoping Review |
| title_full | Iron Content of Wheat and Rice in Australia: A Scoping Review |
| title_fullStr | Iron Content of Wheat and Rice in Australia: A Scoping Review |
| title_full_unstemmed | Iron Content of Wheat and Rice in Australia: A Scoping Review |
| title_short | Iron Content of Wheat and Rice in Australia: A Scoping Review |
| title_sort | iron content of wheat and rice in australia a scoping review |
| topic | wheat rice iron content nutrient composition Australia |
| url | https://www.mdpi.com/2304-8158/13/4/547 |
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