Dietary iron intake and iron status in adolescents

Samuelson, Gösta; Bratteby, Lars‐Eric; Berggren, Karl; Elverby, J E; Kempe, BR

doi:10.1111/j.1651-2227.1996.tb14212.x

Cited by 42 publications

(36 citation statements)

References 10 publications

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“…Samuelson et al, (1996a,b) showed that adolescents from the two regions only had marginal differences in iron intake among males, while the females at age 15 in Uppsala had a higher iron intake than those in Trollhättan. No correlation was found between dietary iron intake and serum ferritin concentrations (Samuelson et al, 1996b). However, females in both regions decreased their frequency of intake of meat, which might increase the risk of low iron stores in these age groups .…”

Section: Discussionmentioning

confidence: 69%

Changes in food habits in healthy Swedish adolescents during the transition from adolescence to adulthood

et al. 2002

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Objective: To investigate the change in food habits in Swedish adolescents between 15 and 21 y of age with reference to age, sex, region and socioeconomic background. Design: A longitudinal study from 1993 to 1999. Setting: Two different regions in Sweden, the university city of Uppsala and the industrial town of Trollhättan. Subjects: On three different occasions, 1993, 1995 and 1999, 208 adolescents, 96 males and 112 females, were studied. Methods: A food frequency questionnaire containing 29 different food groups was used. The questionnaire also contained questions about food habits and amounts of some food items and socioeconomic conditions of the participants and their families. Results: At 17 and 21 y of age, the adolescents consumed significantly more often pasta, vegetables, coffee and tea compared to age 15, while the frequency consumption of fat spread, milk, bread, potatoes, carrots and buns and biscuits decreased. The changes between 15 and 17 were smaller than between age 17 and 21. At age 21, the males decreased their intake of fruit, while the females decreased their intake of meat. No-meat consumers among females increased from 2 to 13%. Higher educational level of the mothers of the adolescents was associated with more frequent consumption of vegetables and pasta between ages 17 and 21. Milk consumption decreased significantly in both sexes. Breakfast habits did not change: 90% had breakfast five times=week or more. Conclusions: Food habits change significantly during adolescence along with lifestyle changes. Therefore, health promotion during adolescence ought to be more supported by the society.

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Section: Discussionmentioning

confidence: 69%

Changes in food habits in healthy Swedish adolescents during the transition from adolescence to adulthood

et al. 2002

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“…A nutritional survey of 15-y-old adolescents was carried out in two different regions of Sweden (Uppsala and Trollhattan) in 1993-1994 -the beginning of a longitudinal nutritional survey. The iron intake was calculated from a 7-day dietary record and showed a daily median intake of 18.7 mg in boys and 14.2 mg in girls (Samuelson et al, 1996). As in other European countries, a high proportion of the Flemish adolescents had an iron intake below the national recommendations, particularly adolescent girls.…”

Section: Discussionmentioning

confidence: 99%

“…And in Sweden, for example, a longitudinal study was started in 1993-1994 in 15-y-old adolescents (209 girls and 185 boys). A proportion of 19.6% girls and 8.6% boys had serum ferritin levels below 15 mg/l and 13.9% girls and 3.7% boys below 12 mg/l (Samuelson et al, 1996). In the follow-up study, at 17 and 21 y, fewer adolescents participated (the complete longitudinal cohort comprised 126 adolescents, 60 males and 66 females).…”

Section: Discussionmentioning

confidence: 99%

Iron intake and dietary sources of iron in Flemish adolescents

et al. 2005

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Objective: To investigate the dietary iron intake and food sources of iron in Flemish adolescents. Design: Cross-sectional survey; dietary assessment method: a 7-day estimated food record. Setting: Private and public secondary schools in Ghent, a city in the Dutch-speaking part of Belgium. Subjects: A total of 341 adolescents (129 boys and 212 girls), 13-18 y, randomly selected by a multistage clustered sampling technique. Results: The mean total iron intake (s.d.) for boys was 13.4 (72.91) mg/day and for girls 10.1 (72.79) mg/day. A proportion of 38.8% of the boys and 99.5% of the girls had a mean total iron intake below the Belgian Recommended Dietary Allowance and 3.1% of the boys and 71.2% of the girls below the British Estimated Average Requirement. When bioavailable iron intake is considered, 84.5% of the boys and only 16.5% of the girls met the age-specific requirement. The food groups with the highest mean proportional contribution to total iron intake in both males and females were bread, meat and meat products, cereals and potatoes. A comparison of adolescents from the highest tertile of iron intake (mg/day) with adolescents from the lowest tertile showed a significantly higher energy-adjusted intake of brown bread and a significantly lower intake of soft drinks in the former group in both boys and girls. A significantly higher energy-adjusted intake of breakfast cereals in adolescents of the highest tertile than those of the lowest tertile was seen in girls only. Analyses in consumers only did not change this overall picture. Conclusions: One can conclude that the mean iron intake of Flemish girls is considerably lower than the current recommendations. An increased iron intake in this subgroup of the population is therefore advisable.

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“…Other studies of diet and iron status have used subjects ranging from infants to nonagenarians (Preziosi et al, 1994;Samuelson et al, 1995;Brussaard et al, 1997;Fleming et al, 1998). The results are very variable and some of the differences between studies may be due to the different confounding variables controlled for.…”

Section: Discussionmentioning

confidence: 99%

Association between composition of the diet and haemoglobin and ferritin levels in 18-month-old children

2001

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Objective: To investigate the associations between composition of the diet at 18 months of age and ferritin and haemoglobin levels. Design: Cross-sectional study. Subjects: A total of 796 children taking part in the Avon Longitudinal Study of Pregnancy and Childhood (ALSPAC). Main outcome measures: Food and nutrient intakes and haemoglobin and ferritin levels at 18 months. Methods: Diet was assessed by a 3-day unweighed food record. A heel-prick capillary blood sample was taken for measurement of ferritin and haemoglobin. Results: Ferritin levels were negatively associated with the amount of cows' milk consumed (r 7 0.2462, P`0.001) and calcium intake (equivalent to a 4 ± 5% drop in ferritin levels for a 100 mg increase in energyadjusted calcium intake). Haemoglobin levels were positively associated with energy-adjusted vitamin C intake and were higher in children who ate any fruit (P 0.024) or any vegetables (P 0.030). The associations between nutrient intakes and ferritin and haemoglobin levels remained on adjustment for socio-demographic factors. The prevalence of low haemoglobin levels was higher in those children who consumed no meat or poultry (28.8% vs 19.0% overall, P 0.044). Conclusions: Higher levels of milk and dairy product consumption are associated with lower ferritin levels in children of this age, and over-reliance on these foods should be avoided. Fruit and vegetable consumption should be encouraged, and the inclusion of a little meat or ®sh in the diet of small children is advisable.

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Dietary iron intake and iron status in adolescents

Cited by 42 publications

References 10 publications

Changes in food habits in healthy Swedish adolescents during the transition from adolescence to adulthood

Changes in food habits in healthy Swedish adolescents during the transition from adolescence to adulthood

Iron intake and dietary sources of iron in Flemish adolescents

Association between composition of the diet and haemoglobin and ferritin levels in 18-month-old children

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