Assessment of intake of iron and nutrients that affect bioavailability of daily food rations of girls

Abstract

Introduction. In the human body iron occurs at a level of 3-5 g, 60-70% of which are in haemoglobin, ca. 10% in myoglobin, and ca. 3% are accumulated in enzymes of cellular respiration or enzymes degrading toxic hydrogen peroxide. The other part of iron is accumulated in the liver, spleen, kidneys and bone marrow. The dietary deficiency of iron appears at its insufficient level in a diet and at impaired absorption of iron ions present in food products by a body. Groups at an especially high risk of iron deficiencies include, among others, menstruating girls in the pubescence period and women with heavy and irregular menstruations, as well as vegetarians and patients with chronic enteritis. Objective. To evaluate the intake of iron and nutrients that affect its bioavailability from daily food rations of girls. Materials and method. The study comprised 159 girls aged 17-18, students of high schools in the city of Wroclaw, southwestern Poland. The study was conducted between November 2010-May 2011. The girls were divided into 3 subgroups according to the BMI score. Their' diets were analyzed by the method of a direct interview 24 hours before the test. The interview was repeated seven times. Results. The presented study demonstrates that the intake of iron from food rations of almost all the girls surveyed was below the requirements defined for this age group. Statistically significant differences were noted in the intake of energy and nutrients among the three distinguished subgroups of girls. Conclusions. Food rations of the surveyed girls were characterized by a low energetic value, compared to dietary allowances, which resulted in deficiencies of nutrients increasing iron bioavailability.