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

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Iron deficiency anemia is the most common nutrient deficiency, impacting up to 6% of Americans. Given that 5 to 14% of women in the United States between ages 15 and 44 have impaired iron status, depletion may be most prevalent in younger women. Of particular concern is the health impact of iron deficiency anemia among vegetarian women of child bearing age. The objective of this study was to determine if iron deficiency anemia is widespread among college age vegetarian women. A cross sectional analysis of 39 female students at California Polytechnic State University in San Luis Obispo, CA was conducted. Anthropometric data including height, weight and BMI was collected. Three day dietary records were maintained by participants to determine dietary iron intake. A fasting blood sample was obtained and analyzed for white blood cells, red blood cells, hemoglobin, hematocrit, serum iron, serum ferritin, transferrin saturation and total iron binding capacity. Vegetarians tended to eat less iron daily than non vegetarians. Of interest was the tendency for lower serum ferritin status and a greater expression of stage 1V negative iron balance compared to non vegetarians as evidenced by low serum iron, high total iron binding capacity, low transferrin saturation and low serum ferritin. Thus, vegetarian college age women appear to be at higher risk than non vegetarians for developing negative iron balance. Funded by California Polytechnic State University Faculty Support Grant.