Abstract
Iron deficiency anemia is the most common nutritional deficiency disease worldwide and poses a major threat in women of child-bearing age and those who follow a vegetarian diet. The objective of this study was to ascertain whether differences exist in iron status markers between female university students following a vegetarian and non-vegetarian diet. This study took a cross sectional analysis of 39 female students at California Polytechnic State University (Cal Poly State University) in San Luis Obispo, CA between the ages of 18 and 22. Of the participants, 19 followed a vegetarian diet and 20 followed a nonvegetarian diet. Characteristic, demographic, and anthropometric data were collected and analyzed. The results showed no significant difference in iron intake between the two groups. However, nearly 66% of vegetarians and 65% of non-vegetarians failed to meet the Recommended Daily Allowance for iron. No significant difference was found for serum iron, serum ferritin, transfer-rin saturation, and total iron binding capacity between subjects. Serum ferritin tended to be lower for vegetarians compared to non-vegetarians. Both vegetarians and non-vegetarians were in stage IV negative iron balance, with more vegetarians tending to be in stage IV negative iron balance than non-vegetarians. Thus, female college students, irrespective of their meat intake, may be at higher risk of developing negative iron balance and should be educated about iron deficiency anemia and the prevention of iron depletion.
Highlights
Iron deficiency anemia is the most prevalent nutritional deficiency disease worldwide and is often most commonly seen in children and women of child-bearing age [1]
Iron status indicators revealed serum iron, serum ferritin, transferrin saturation, and total iron binding capacity to tend to be greater for non-vegetarians, there was no significant difference between the two groups
Our findings are consistent with most others noting no significant difference in iron intake among vegetarians and omnivores [10,11,12]
Summary
Iron deficiency anemia is the most prevalent nutritional deficiency disease worldwide and is often most commonly seen in children and women of child-bearing age [1]. Regardless of dietary practices, the iron status of women is inferior to men [3]. 5% to 14% of women in the United States ages 15 to 44 years have impaired iron status [2]. Young women may be at the greatest risk of developing early stages of iron depletion as evidenced by one study that noted the prevalence to be 16% in women ages 20 to years compared to 5% in women ages to 79 [4]. Even marginal iron status is a potential problem in women and may pose a particular risk to those consuming either a vegan or vegetarian diet [5]
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