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Anemia and iron deficiency in children: association with red meat and poultry consumption

Galit Moshe1, Yona Amitai, Gerard Korchia

  • 1*Department of Management, Health Systems Management Program, Bar Ilan University, Ramat Gan †Meuhedet Health Services ‡Hadassah University Mt Scopus, Jerusalem, Israel.

Journal of Pediatric Gastroenterology and Nutrition
|November 28, 2013
PubMed

Insights

Low red meat intake significantly increases iron deficiency (ID) risk in young children, with high poultry consumption offering no protection. This dietary shift poses a growing public health concern for iron status in children.

Area of Science:

  • Pediatric Nutrition
  • Hematology

Background:

  • Anemia and iron deficiency (ID) are prevalent in young children globally.
  • Dietary iron sources play a critical role in preventing these conditions.

Purpose of the Study:

  • To investigate the dietary contribution of iron sources to anemia and ID in children.
  • To assess the impact of specific food consumption on iron status.

Main Methods:

  • Cross-sectional study of 263 children aged 1.5–6 years in Jerusalem.
  • Blood samples analyzed for hemoglobin and ferritin levels.
  • Qualitative Food Frequency Questionnaire assessed iron-rich food intake.

Main Results:

  • Prevalence of anemia was 11.2%, ID was 22%, and iron-deficiency anemia was 3.7%.
  • Anemia rates were higher in toddlers (1.5–3 years) than older children (3–6 years).
  • Low red meat consumption (seldom) correlated with a 4-fold increased risk of ID (OR 3.98).

Conclusions:

  • High anemia and ID prevalence in young children is linked to reduced red meat intake.
  • Poultry consumption, common in Israel, did not mitigate ID risk.
  • Dietary shifts towards lower red meat and higher poultry consumption may increase ID risk in developed nations.
Abstract

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