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Iron deficiency prevalence and dietary patterns by school district in Istanbul
Y Manios1, G Moschonis, M Kolotourou
1Department of Nutrition and Dietetics, Harokopio University of Athens, Athens, Greece. manios@hua.gr
Insights
Iron deficiency is twice as common in schoolchildren from lower socio-economic areas. Dietary habits, including reduced intake of iron-rich foods and increased consumption of inhibitors, contribute to this disparity.
Area of Science:
- Nutritional Epidemiology
- Pediatric Health
- Public Health
Background:
- Iron deficiency (serum ferritin <15 microg L(-1)) is a significant health concern.
- Understanding its prevalence and associated factors in schoolchildren is crucial for targeted interventions.
Purpose of the Study:
- To determine the prevalence of iron deficiency among schoolchildren in Istanbul.
- To identify socio-economic and dietary factors linked to iron deficiency development.
Main Methods:
- A cross-sectional study involving 504 schoolchildren from higher and lower socio-economic level (SEL) districts.
- Assessment of iron status through biochemical and haematological indices.
- Evaluation of dietary intake using 24-h recall and food frequency questionnaires.
Main Results:
- Iron deficiency prevalence was 42% in the lower SEL district versus 21.2% in the higher SEL district.
- Students in the higher SEL district exhibited significantly better iron status markers (serum ferritin, MCV, MCH, MCHC).
- Lower SEL children consumed more tea, cola, and dairy, and less red meat and citrus fruits compared to higher SEL children.
Conclusions:
- Socio-economic status significantly impacts iron deficiency prevalence in schoolchildren.
- Dietary patterns, including the consumption of iron absorption inhibitors and enhancers, likely explain the observed socio-economic disparities in iron status.
Introduction:
The aim of this study was to record the prevalence of iron deficiency (serum ferritin concentration <15 microg L(-1)) among schoolchildren and identify possible factors related to the development of this medical condition.
Materials And Methods:
The study population consisted of 504 schoolchildren attending three primary schools, located in two districts of Istanbul with higher and lower socio-economic level (SEL) respectively. Certain biochemical and haematological indices of iron status were measured. Dietary intake was estimated using the 24-h recall technique and a food frequency questionnaire.
Results:
The prevalence of iron deficiency in the lower SEL school district was twice that of the higher SEL school district (42% and 21.2% respectively). Furthermore, the levels of serum ferritin, mean corpuscular volume, mean corpuscular haemoglobin (all P < 0.001) and mean corpuscular haemoglobin concentration (P = 0.016) were higher for students in the higher than in the lower SEL school district. Consumption of tea, cola beverages and dairy products was more frequent by children living in the lower than in the higher SEL school district. Furthermore, consumption of red meat and citrus fruits was less frequent by boys in the lower than in the higher SEL school district.
Conclusions:
Iron deficiency was more prevalent among children from the lower SEL school district. Different patterns in the consumption of foods and beverages that inhibit or enhance intestinal iron absorption between children in the two school districts could provide some explanation for the observed differences in the prevalence of iron deficiency.
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