Blood donation, being Asian, and a history of iron deficiency are stronger predictors of iron deficiency than dietary patterns in premenopausal women.

Kathryn L Beck,Christophe Matthys,Anne-Louise M Heath,Rozanne Kruger,Jane Coad,Welma Stonehouse,Cathryn A Conlon,Beatrix Jones

doi:10.1155/2014/652860

Kathryn L Beck, Christophe Matthys + Show 6 more

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https://doi.org/10.1155/2014/652860

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Abstract

This study investigated dietary patterns and nondietary determinants of suboptimal iron status (serum ferritin < 20 μg/L) in 375 premenopausal women. Using multiple logistic regression analysis, determinants were blood donation in the past year [OR: 6.00 (95% CI: 2.81, 12.82); P < 0.001], being Asian [OR: 4.84 (95% CI: 2.29, 10.20); P < 0.001], previous iron deficiency [OR: 2.19 (95% CI: 1.16, 4.13); P = 0.016], a “milk and yoghurt” dietary pattern [one SD higher score, OR: 1.44 (95% CI: 1.08, 1.93); P = 0.012], and longer duration of menstruation [days, OR: 1.38 (95% CI: 1.12, 1.68); P = 0.002]. A one SD change in the factor score above the mean for a “meat and vegetable” dietary pattern reduced the odds of suboptimal iron status by 79.0% [OR: 0.21 (95% CI: 0.08, 0.50); P = 0.001] in women with children. Blood donation, Asian ethnicity, and previous iron deficiency were the strongest predictors, substantially increasing the odds of suboptimal iron status. Following a “milk and yoghurt” dietary pattern and a longer duration of menstruation moderately increased the odds of suboptimal iron status, while a “meat and vegetable” dietary pattern reduced the odds of suboptimal iron status in women with children.

Highlights

Iron deficiency is a major contributor to anemia, which affects nearly one-quarter of the world’s population [1]
A one standard deviation (SD) change in the factor score above the mean for a “meat and vegetable” dietary pattern reduced the odds of suboptimal iron status by 79.0% [OR: 0.21; P = 0.001] in women with children
This study aimed to investigate the relative importance of dietary patterns and nondietary determinants associated with suboptimal iron status (SF < 20 μg/L) in premenopausal women living in Auckland, New Zealand

Summary

Introduction

Iron deficiency is a major contributor to anemia, which affects nearly one-quarter of the world’s population [1]. Iron deficiency anemia is associated with poor pregnancy outcome [2], increased susceptibility to infection [3], and decreased work capacity [4]. The health consequences of iron deficiency without anemia are more controversial, but evidence suggests associations with reduced work performance [4] and impaired cognitive function [5]. Iron deficiency is common in both developing and developed countries, such as New Zealand, and premenopausal women are at particular risk. The 2008/09 New Zealand Adult Nutrition Survey found that 12.1% of women aged 31 to 50 years had iron deficiency (serum ferritin (SF) 60 μmol/mol, and hemoglobin (Hb) ≥ 120 g/L) and 6.3% had iron deficiency anemia (SF < 12 μg/L, zinc protoporphyrin >60 μmol/mol, and Hb < 120 g/L) [6]. The United Kingdom National Diet and Nutrition Survey found that to 30% of women aged to 49 years had a SF < 20 μg/L [8]

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