Iron intake among Lebanese women: sociodemographic factors, iron-rich dietary patterns, and preparation of hummus, a Mediterranean dish.

Nour Doumani,Elias Bou-Maroun,Jacqueline Maalouly,Nicolas Sok,Maya Tueni,Philippe Cayot

doi:10.29219/fnr.v65.5556

Abstract

BackgroundPlant-based foods such as hummus are alternative to animal protein, and when properly prepared, they help to alleviate nutritional iron deficiency that leads to anemia, a global health problem.ObjectiveThe objective was to assess iron intake among Lebanese women and related participant’s characteristics, discern iron-rich dietary patterns, evaluate their association with nutrients intake and participant’s sociodemographic characteristics, and identify the women preparing hummus traditionally and properly for an enhanced iron bioavailability.DesignA cross-sectional study of 400 Lebanese women (18–74 years old) was conducted in Lebanon. Data from a questionnaire, including sociodemographic and health characteristics, dietary intake, and hummus preparation and consumption, were collected. Dietary data were obtained by a food frequency questionnaire and a 24-h recall. Dietary patterns were identified by principal component analysis. Linear regression and binomial logistic regression models were used to explore the association between the intake of dietary iron, its patterns, and the participants’ characteristics.ResultsAbout 60% of the women had iron intake deficiency, especially with lower income (odds ratio [OR] = 1.88, 95% confidence interval [CI]: 1.107, 3.194). Four iron-rich dietary patterns were identified: legumes; organ/lunch meat and chicken; canned fish; and beef and hummus. The factor scores of the latter were positively correlated with protein, vitamin C, iron, folate, vitamin B12, and vitamin A with r = 0.195 and P < 0.01 for all. No significant difference was shown among the women’s sociodemographic characteristics for the consumption of the hummus-related pattern. Only 9.2 and 22.7% of the women considered proper preparation of chickpea and hummus, respectively, which significantly (P < 0.05) correlated with older women (66.7%).Discussion & ConclusionThe majority of the Lebanese women still have iron intake deficiency and the minority reported proper preparation of hummus. Intervention programs spreading awareness among Lebanese women are needed for encouraging adequate iron intake and considering proper steps to improve iron bioavailability from plant-based food.

Highlights

Plant-based foods such as hummus are alternative to animal protein, and when properly prepared, they help to alleviate nutritional iron deficiency that leads to anemia, a global health problem
It reveals that the dietary intake of iron among reproductive age women is still inadequate with about 60% of the women having iron intake deficiency with the women with lower income being the most affected
It is the first study showing the presence of four distinct iron-rich dietary patterns among the Lebanese women, with hummus-related pattern being the only one associated positively with protein, ascorbic acid, iron, folate, vitamin B12, and vitamin A intake

Summary

Introduction

Plant-based foods such as hummus are alternative to animal protein, and when properly prepared, they help to alleviate nutritional iron deficiency that leads to anemia, a global health problem. Objective: The objective was to assess iron intake among Lebanese women and related participant’s characteristics, discern iron-rich dietary patterns, evaluate their association with nutrients intake and participant’s sociodemographic characteristics, and identify the women preparing hummus traditionally and properly for an enhanced iron bioavailability. Data from a questionnaire, including sociodemographic and health characteristics, dietary intake, and hummus preparation and consumption, were collected. Discussion & Conclusion: The majority of the Lebanese women still have iron intake deficiency and the m inority reported proper preparation of hummus. Intervention programs spreading awareness among L ebanese women are needed for encouraging adequate iron intake and considering proper steps to improve iron bioavailability from plant-based food

Objectives

Methods

Results

Discussion

Conclusion