Development, prevention and treatment of iron deficiency in women

Effect of dietary factors on anaemia among rural elderly women in south-west China: a case-control study

OBJECTIVE

To investigate the possible dietary risk factors for anaemia in rural elderly women.

DESIGN

Case-control study conducted in 2005. Cases and matched controls were interviewed in person to elicit information on lifestyle, diet and individual health. Main foods and nutrients were calculated by three 24 h recalls; intake data of tea, edible oils and spices were from an FFQ.

SETTING

Fourteen villages in two counties of Guangxi Province, south-west China.

SUBJECTS

Four hundred and twenty anaemic cases and 433 matched controls, aged 50-75 years.

RESULTS

The mean consumption of animal foods for cases (82.4 g/d) was significantly lower than for controls (91.0 g/d), similarly for egg consumption (3.8 g/d for cases and 5.8 g/d for controls; P < 0.05). The absolute value of the Dietary Balance Index, low bound score (DBI_LBS) was significantly higher for cases than for controls (P < 0.05). Intakes of energy, protein, carbohydrate, vitamin A (retinol equivalents, RE), vitamin B1, riboflavin and Ca were significantly lower in cases than in controls (P < 0.05). There was no significant difference in Fe intake between the two groups. High intake of vitamin A (RE) was inversely associated with anaemia (quartile 4 v. quartile 1: OR = 0.6, P for linear trend = 0.02). The absolute value of DBI_LBS was positively related to anaemia (quartile 4 v. quartile 1: OR = 0.4, P for linear trend < 0.0001).

CONCLUSION

For rural elderly women in south-west China, anaemia had a strong positive association with undernutrition and a negative association with vitamin A intake. Dietary Fe intake was not found to be an independent risk factor for anaemia.

Estimated absorbable iron intakes in quebec adults

In the last 30 years, the prevalence of low dietary iron intake has increased, partly because North Americans have been encouraged to choose lower fat foods, including leaner meats. As a result, there has been a decrease in red meat consumption. The objective of this study was to estimate absorbable iron intakes of a representative sample of the Quebec adult population and to compare these results with the new North American recommendations for iron. Dietary intakes were obtained by 24-hour recall and absorbable iron intakes were estimated using Monsen & coworker's model. While 18.9 % and 2.5% of women and men respectively had an iron intake below the estimated average requirement (EAR), 66.2 % and 25.6% had an estimated available iron intake below the recommended level for absorbed iron. Beef consumption had the strongest association with estimated absorbable iron, followed by vegetables. Subjects with a high education level consumed significantly less meat, beef and heme iron than subjects whose education level was low or moderate. These results indicate that there is a need for improving iron intake in the Quebec adult population.