| Abstract |
Aim: The present study aims to evaluate the prevalence, of high or inadequate consumption of iron, of iron deficiency and iron deficiency anemia, to asses the bioavailability of dietary iron and its dietary sources.
Methods: 458 persons: 243 persons (Ν=114 men, Ν=129 women, age Mean:46,9y SD:±11,8y, BMI:29,1±4,7 kg/m2) who had written 3day food records and 215 who had written 24hour recalls and were excluded from the statistical analysis of the research.
Results: Only women had inadequate consumption of iron in percentage 30% whereas nobody in the sample had higher than the recommended consumption of iron. Iron deficiency appeared in 8,2% and iron deficiency anemia in 5,8% in the sample. Only in women, there was correlation between the categories of iron intake and those of serum iron (p=0,014). In the sample positive correlation appeared between iron intake and the consumption of starchy foods and vegetables (p<0,001). In persons with inadequate iron intake positive correlation was found only with starchy foods (p=0,002). Mainly, high percentage of dietary iron come from the consumption of starchy foods and vegetables (79% of Fe), whereas iron from meat consuption was smaller (13%). The consumption of nutrients in men was statistically bigger than in women. The percentage of iron that came from starchy foods and vegetables was higher in women (%) than in men (%, p=). People with inadequate iron intake consumed less proportions of vitamin A and fibre (p<0,001) and higher of caffeine (p=0,042), while they consumed iron mainly from meat and secondly from starchy foods and vegetables. Although positive correlation appeared between iron consumption and the consumption of eggs (p=0,011), meat (p<0,001) and fish (p=0,005) in the sample, in those with inadequate the positive correlation was only between iron intake and the consuption of fish (r=0,395, p=0,001). Negative correlation appeared between iron density and total energy consumption (p<0,001) and protein consumption as well (p<0,001)
Conclusion: The survey demonstrated that inadequate iron intake is connected with low consuption of starchy foods, vegetables and fish, as a result there is a necessity to develop healthier nutritional habits.
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Λήψη σιδήρου από αγροτικό πληθυσμό της Κρήτης : ανεπαρκής ή υπερβολική πρόσληψη σιδήρου
