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Risk factors for low iron intake and poor iron status in a national sample of British young people aged 4–18 years

Published online by Cambridge University Press:  22 December 2006

CW Thane ,
CJ Bates  and
A Prentice
CW Thane*
Affiliation:
MRC Human Nutrition Research, Elsie Widdowson Laboratory, Fulbourn Road, Cambridge CB1 9NL, UK
CJ Bates
Affiliation:
MRC Human Nutrition Research, Elsie Widdowson Laboratory, Fulbourn Road, Cambridge CB1 9NL, UK
A Prentice
Affiliation:
MRC Human Nutrition Research, Elsie Widdowson Laboratory, Fulbourn Road, Cambridge CB1 9NL, UK
*
*Corresponding author: Email [email protected]
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Abstract

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Objective:

To examine the prevalence and dietary, sociodemographic and lifestyle risk factors of low iron intake and poor iron status in British young people.

Design:

National Diet and Nutrition Survey of young people aged 4–18 years.

Setting:

Great Britain, 1997.

Subjects:

In total, 1699 young people provided 7-day weighed dietary records, of which 11% were excluded because the participant reported being unwell with eating habits affected. Blood was obtained from 1193 participants, with iron status indicated by haemoglobin, serum ferritin and transferrin saturation.

Results:

Iron intakes were generally adequate in most young people aged 4–18 years. However, low iron intakes (below the Lower Reference Nutrient Intake) occurred in 44% of adolescent girls (11–18 years), being less prevalent with high consumption of breakfast cereals. Low haemoglobin concentration (<115 gl−1, 4–12 years; <120 or <130 gl−1, 13+ years for girls and boys, respectively) was observed in 9% of children aged 4–6 years, pubertal boys (11–14 years) and older girls (15–18 years). Adolescent girls who were non-Caucasians or vegetarians had significantly poorer iron status than Caucasians or meat eaters, independent of other risk factors. The three iron status indices were correlated significantly with haem, but not non-haem, iron intake.

Conclusions:

Adolescent girls showed the highest prevalence of low iron intake and poor iron status, with the latter independently associated with non-Caucasian ethnicity and vegetarianism. Risk of poor iron status may be reduced by consuming (particularly lean red) meat or enhancers of non-haem iron absorption (e.g. fruit or fruit juice) in vegetarians.

Keywords

IronIntakeStatusChildrenMeatVegetarianismEthnicity
Type
Research Article
Information
Public Health Nutrition , Volume 6 , Issue 5 , August 2003 , pp. 485 - 496
Copyright
Copyright © The Authors 2003

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