Correction to: Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12 week, randomized, parallel-design intervention study

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”.

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

Subjects were allocated into two groups that either received (on a daily basis) 200 g wholegrain rye flour-based bread natural high in phytates or 200 g dephytinized wholegrain rye flour-based bread. Evaluation was done at baseline and after 12 weeks

Values represent geometric mean ± standard error of the mean (SEM, as italicized values)

Bold values indicate the level of significance p ≤ 0.05

^aCalculation of body iron reserves was based on the ratio between soluble transferrin receptor and serum ferritin [27]

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

Data are presented as geometric mean ± standard error of the mean (SEM, as italicized values)

Bold values indicate the level of significance p ≤ 0.05