Dietary iron intake in adolescent women in educational institutions

Authors

  • Mabel Vila Escuela Académico Profesional de Nutrición, Facultad de Medicina, Universidad Nacional Mayor de San Marcos. Lima, Perú.
  • Margot Quintana Centro de Investigación de Bioquímica y Nutrición, Facultad de Medicina, Universidad Nacional Mayor de San Marcos. Lima, Perú.

DOI:

https://doi.org/10.15381/anales.v69i3.1136

Keywords:

Iron, dietary, food consumption, adolescent health.

Abstract

Introduction: Iron deficiency anemia is a public health problem. The low dietary intake of iron is one of its causes. Objective: To determine the dietary iron intake in adolescent women. Design: Descriptive, cross type study. Setting: Educational Institutions in the district of Ancon, Lima. Participants: Three hundred and fifty-five adolescent high school female students in Ancon chosen at random. Interventions: Previous informed consent, a semi-quantitative food and beverage frequency questionnaire was given. Main outcome measures: Daily dietary iron intake. Results: Adolescents average age was 14 ± 1,69 years. The median dietary iron intake was 10,4 mg (quartile 1 = 9 mg / day, quartile 3 = 12,1 mg / day), and the median adequacy, 38,4% (quartile 1 = 33,45%; quartile 3 = 45,56%); 86,8% of all adolescents did not satisfy even 50% of their recommended daily iron intake. The high bioavailability iron represented one-tenth of the total iron ingested. Bread and rice were the foods that provided more iron to the diet. Conclusions: We found inadequate iron intake in 86,8% of adolescents evaluated, and low high bioavailability iron intake.

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Published

2008-09-15

Issue

Vol. 69 No. 3 (2008)

Section

Trabajos originales

License

Copyright (c) 2008 Mabel Vila, Margot Quintana

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How to Cite

1.
Vila M, Quintana M. Dietary iron intake in adolescent women in educational institutions. An Fac med [Internet]. 2008 Sep. 15 [cited 2024 Jul. 18];69(3):172-5. Available from: https://revistasinvestigacion.unmsm.edu.pe/index.php/anales/article/view/1136