A FOOD FREQUENCY QUESTIONNAIRE TO ASSESS DIET QUALITY IN THE PREVENTION OF IRON DEFICIENCY

Nutrición hospitalaria
Laura Toxqui AbascalMaría Pilar Vaquero

Abstract

Despite the extensive knowledge on iron bioavailability, a Food Frequency Questionnaire (FFQ) for application in population groups predisposed to iron deficiency anaemia has not been implemented. To design a FFQ based on enhancers and inhibitors of iron absorption and to assess its applicability in a group of women at childbearing age. the FFQ included 28 items and the time of consumption for 10 of them, breakfast (B) and lunch/dinner(LD). One hundred and seventy nine healthy young women were selected and distributed into three groups according to their iron status measured by serum ferritin:< 15, 15-30 or > 30 ng/mL. the reproducibility of this FFQ was very high(Spearman coefficient > 0.500, p < 0.001 for all variables). Red meat and alcoholic beverages consumption was positively associated with ferritin, while citric fruits-LD and nuts-LD were negatively associated (p < 0.05). Citric fruits-LD was negatively associated with red meat (p < 0.05) and positively with legumes, fish, salad, vegetables,foods fortified with fiber, other fruits (p < 0.001)and brown bread (p < 0.05). The consumption of fruit juices with breakfast was lower in women with ferritin <15 ng/ml compared to ferritin 15-30 ng/ml. this questionnaire is simple a...Continue Reading

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