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Estimated absorbable iron intakes in quebec adults
Dominique Tessier1, Huguette Turgeon O'Brien, John Zee
1Crystaal Company, Mississauga, ON, Canada.
Summary
Many Quebec adults have insufficient absorbable iron intake, particularly women. Lower red meat consumption is linked to reduced iron absorption, highlighting a need for dietary improvements to meet iron recommendations.
Area of Science:
- Nutrition Science
- Public Health
Background:
- Increasing prevalence of low dietary iron intake over 30 years.
- Shift towards lower-fat foods and reduced red meat consumption in North America.
- North American recommendations for iron intake have been updated.
Purpose of the Study:
- To estimate absorbable iron intakes in the Quebec adult population.
- To compare estimated iron intakes with new North American recommendations.
- To identify dietary factors associated with iron intake.
Main Methods:
- Dietary intake data collected via 24-hour recall.
- Absorbable iron intake estimated using Monsen & coworker's model.
- Statistical analysis to assess associations between diet, education, and iron intake.
Main Results:
- 18.9% of women and 2.5% of men had iron intake below the estimated average requirement (EAR).
- 66.2% of women and 25.6% of men had absorbable iron intake below recommended levels.
- Beef consumption showed the strongest association with absorbable iron, followed by vegetables.
- Higher education levels correlated with lower consumption of meat, beef, and heme iron.
Conclusions:
- A significant portion of the Quebec adult population has inadequate absorbable iron intake.
- Reduced red meat consumption is a key factor contributing to lower iron absorption.
- Dietary interventions are necessary to improve iron status in Quebec adults.
- Educational attainment influences dietary patterns related to iron intake.