Dietary iron intake in adolescent women in educational institutions

• Autores: Vila, Mabel, Quintana, Margot
• Formato: artículo
• Fecha de Publicación: 2008
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revistas - Universidad Nacional Mayor de San Marcos
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/1136
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/anales/article/view/1136
• Nivel de acceso: acceso abierto
• Materia: Iron; dietary; food consumption; adolescent health.; Hierro en la dieta; consumo de alimentos; salud del adolescente.

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.