Correction to: European Journal of Nutrition (2019) 58:853–864 https://doi.org/10.1007/s00394-018-1722-1
Due to author error the paper was published with a statistical fault.
The “Results” section in the abstract should read: “Fifty-five females completed the study. There was a significant difference in change over time in total body iron stores between the two groups (p < 0.035). In the low-phytate bread group (n = 24) there were significant within-group decreases in both ferritin (mean 12%; from 32 ± 7 to 27 ± 6 μg/L, geometric mean ± SEM, p < 0.018) and total body iron (mean 12%; from 6.9 ± 1.4 to 5.4 ± 1.1 mg/kg, p < 0.035). Plasma alkylresorcinols indicated that most subjects complied with the intervention”.
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The first sentence in the “Conclusions” section in the abstract should read: “In Swedish females of reproductive age, no statistically significant difference in iron status was detected after 12 weeks of high-phytate wholegrain bread consumption”.
The “Post-intervention iron status” Result section should read: “Following 12 weeks of intervention there was a significant difference in change over time in total body iron stores between the two groups (p < 0.035, Table 1). Within the low-phytate bread group there were a decrease in S-ferritin (p < 0.018) and amount of body iron reserves (p < 0.035).”
Table 1
Data at baseline and after 12 weeks of intervention
High-phytate bread group (n = 31) | Low-phytate bread group (n = 24) | p value (between groups) | |||||
|---|---|---|---|---|---|---|---|
Baseline | Post-intervention | p value (within group) | Baseline | Post-intervention | p value (within group) | ||
BMI (kg/m2) | 22.6 ± 0.6 | 22.8 ± 0.6 | 0.326 | 21.7 ± 0.5 | 21.8 ± 0.5 | 0.145 | 0.774 |
Hb (g/L) | 134 ± 1 | 136 ± 1 | 0.155 | 132 ± 1 | 134 ± 1 | 0.178 | 0.682 |
Hepcidin (ng/mL) | 11.8 ± 2.4 | 11.8 ± 2.0 | 0.704 | 13.6 ± 2.7 | 9.5 ± 2.8 | 0.433 | 0.343 |
Ferritin (µg/L) | 31 ± 4 | 32 ± 4 | 0.859 | 33 ± 3 | 27 ± 6 | 0.018 | 0.251 |
TfR (mg/L) | 2.7 ± 0.1 | 2.7 ± 0.1 | 0.409 | 2.9 ± 0.1 | 2.9 ± 0.6 | 0.489 | 0.491 |
Body Fea (mg/kg) | 7.0 ± 0.4 | 7.0 ± 0.5 | 0.738 | 6.9 ± 0.4 | 5.4 ± 0.5 | 0.035 | 0.035 |
Alkyl-resorcinols (mmol/L) | 351 ± 52 | 467 ± 77 | 0.120 | 266 ± 68 | 522 ± 127 | 0.002 | 0.139 |
C17:C21 ratio | 0.16 ± 0.02 | 0.23 ± 0.02 | 0.018 | 0.15 ± 0.02 | 0.29 ± 0.03 | 0.001 | 0.051 |
Also, Table 1 and 2 should state the actual p values, and not just NS (not significant). Thus, revised tables are provided. Accordingly, the p value for change over time in dietary phytate-P intake for the high-phytate bread group in Fig. 2 should state “p = 0.106”.
Table 2
Whole grain intake at baseline and after 12 weeks of intervention
High-phytate bread group (n = 31) | Low-phytate bread group (n = 24) | p value (between groups) | |||||
|---|---|---|---|---|---|---|---|
Baseline | During intervention | p value3 (within group) | Baseline | During intervention | p value (within group) | ||
Total WG intake (g/day) | 75 ± 47 | 111 ± 27 | 0.010 | 81 ± 51 | 112 ± 35 | 0.076 | 0.696 |
WG intake in connection with main meals (g/day) | 69 ± 43 | 90 ± 34 | 0.046 | 76 ± 49 | 93 ± 41 | 0.263 | 0.622 |
WG intake when excluding WG from bread (g/day) | 42 ± 28 | 31 ± 28 | 0.014 | 43 ± 39 | 34 ± 34 | 0.003 | 0.350 |
WG intake from total dietary bread (g/day) | 27 ± 25 | 76 ± 6 | 0.001 | 30 ± 23 | 76 ± 6 | 0.001 | 0.760 |
WG intake from bread alone in connection with main meals (g/day) | 23 ± 21 | 55 ± 19 | 0.001 | 24 ± 23 | 55 ± 18 | 0.001 | 0.629 |
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