A Study on Nutrient Intake Status and Food Sources of Iron by Dietary Iron Density of High School Girls in Seoul

This study was conducted to examine nutrient intake status and iron food sources by dietary iron density of high school girls in Seoul. The subjects of 226 girls were divided into High group (> or = 6 mg/1,000 kcal, N = 115) and Low group (< 6 mg/1,000 kcal, N = 111) by dietary iron density. The nutrient intake data obtained by 24-hour recall method were analyzed by Can pro 3.0 software. Mean age of all subjects was 16.4 years old, heights and weights of High group and Low group were 164.5 cm, 53.4 kg and 161.7 cm, 51.7 kg, respectively. The body mass index (BMI) of High group and Low group was 20.5 kg/m2 and 19.8 kg/m2, respectively. Most nutrient intakes except energy and lipid intakes of High group were higher than those of Low group. High group showed significantly higher intakes of total iron, vegetable iron and animal iron than Low group. Ca and folate intakes of High group were under 75% of the recommended intake (RI) and Ca, iron, folate and vitamin C intakes of Low group were under 65% of RI. The percentage of subjects who consumed iron less than estimated average requirements (EAR) were 40.0% in High group and 77.5% in Low group. Total food intakes of High group showed higher than that of Low group. Total animal food intakes were significantly higher and total vegetable food intakes were significantly lower in Low group than those of High group. Iron intake from meats, fishes, shell fishes and seasonings were significantly higher in High group than Low group. Iron intake from milk and dairy products were significantly lower in High group than Low group. Major food sources of iron were rice, bean curd, pork, and egg in order among both groups.

The effect of iron supplemented food intake on iron status, hematological profiles and aerobic work capacity of female athletes / 体力科学

In order to prevent sports anemia, caused especially by iron deficiency or shortage, a special type of food supplementation was designed. This was called“iron-food”and contained 510% of the therapeutic iron dose. According to hemoglobin (Hb) values, female subjects who had been performing hard daily training were divided into two groups ; an anemia group (A group, Hb≤11.9 g/dl, n=4) and a potential anemia group (PA group, 12.0≤Hb≤12.9g/dl, n=4) . Then the iron-food was administered for six weeks following placebo treatment. Iron status, hematological profiles and aerobic work capacity of the two groups were examined before and after the two periods to investigate the effect of the iron-food. Serum iron, iron saturation and ferritin were significantly increased in the PA group. Serum iron tended to be increased in the A group, but not significantly. Red blood cell count, Hb and hematocrit were significantly increased in the PA group, and the reticulocyte count was also increased in the A group. These results suggest that iron-food helped to increase daily iron intake in the anemic subjects, but not to a sufficient extent to aid recovery from anemia. However the ironfood was effective for improving iron status in subjects with potential anemia (latent iron deficiency) .