Abstract
Inadequate dietary intake, poor nutritional status, heavy smoking, and alcohol consumption are associated with the risk of anemia. The objective of this study was to investigate the associations between dietary patterns, lifestyle, nutritional status, and anemia-related biomarkers among adults using a multivariable regression model. Taiwanese adults aged 20–45 years (n = 118,924, 43,055 men and 75,869 women) were obtained from the Mei Jau Health Management Institution database, between 2001 and 2015, for data analysis. The anemia–inflammation-related dietary pattern was derived by reduced rank regression analysis. Dietary patterns with high intakes of eggs, meat, organ meats, rice or flour products, fried foods, sugary beverages, and processed foods significantly increased the risk of anemia, and was associated with decreased hemoglobin, hematocrit, and red blood cells, but increased white blood cells and C-reactive protein levels. Moreover, current alcohol drinkers, as well as people who were underweight, overweight, obese, and central obese, were more likely to increase their risk of anemia by 46%, 20%, 23%, 34%, and 28%, respectively. Interestingly, participants who are current or past smokers were inversely associated with risk of anemia. In conclusion, adherence to the anemia–inflammation dietary pattern was associated with an increased risk of anemia in Taiwanese adults. Furthermore, abnormal weight status and alcohol drinking were correlated with an increased risk of anemia.
Highlights
IntroductionAnemia is defined as a condition where hemoglobin (Hb) concentration is less than the requirement, and has been known to be a global health problem with significant adverse health consequences [1]
Luke’s international hospital in Tokyo, between April 2016 and March 2017, revealed that Japanese women (35–49 years) who were past or current smokers decreased the risk of anemia by 33% (OR = 0.67, 95% CI 0.56, 0.81, p < 0.001) or 25% (OR = 0.75, 95% CI 0.56, 0.99, p = 0.045), respectively, compared to those who were non-smokers, after adjusting for the covariates [26]
Our study identified the anemia–inflammation-related dietary pattern is characterized by higher consumption of eggs, meat, organ meats, rice or flour products, fried rice or flour, sugary beverages, fried foods, and processed foods, but lower intakes of vegetables and fruits
Summary
Anemia is defined as a condition where hemoglobin (Hb) concentration is less than the requirement, and has been known to be a global health problem with significant adverse health consequences [1]. The clinical definition of anemia by the World Health. Organization (WHO) is Hb ≤ 7.45 mmol/L (12 g/dL) in women and Hb ≤ 8.07 mmol/L (13 g/dL) in men [2]. The most reliable indicator of anemia at the population level is hemoglobin concentration, measurement of this parameter alone cannot determine the cause of anemia [3]. Anemia has affected more than 2 billion people globally, which
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