LIFE-STYLE AND DIETARY PRACTICES INFLUENCING IRON STATUS IN UNIVERSITY WOMEN

Lifestyle and dietary factors influencing iron status were studied in 80 university women (ages 19-26, 98% caucasian) who indicated interest in nutrition and/or health (48% were dietetics majors). Included were factors such as smoking, oral contraceptive use, and vitamin/mineral supplementation, which are common practices, but often excluded in stu dies of diet and iron status. Usual dietary intake was estimated using the Block-National Cancer Institute Health Habits Questionnaire (Full '87). Iron depletion (serum ferritin < 15 mu g/L) was present in 34%, elevated total iron binding capacity (> 63 mu mol/L) in 67%, and 5 (6% ) of the women were anemic with iron deficiency. Red meat (beef, pork, lamb) was consumed greater than or equal to 3 times per week in 26%; 0.75-1.25 times per week in 51%; and never in 24% of the subjects. Hem e iron intake was not significantly different between the red meat gro ups, but total iron intake (including supplements) was greatest (p<0.0 5) in red meat abstainers. Total iron intake was positively related to hemoglobin and hematocrit in red meat eaters, but not abstainers (p<0 .05). Red meat intake did not significantly influence serum ferritin c oncentrations. Multiple regression analysis identified total iron inta ke (including supplement intake), smoking and frequent dieting to lose weight as the predominant factors influencing serum ferritin concentr ation (R(2) = 0.62; P<0.0001). Factors such as exercise and intakes of heme iron, dietary iron, energy, vitamin C, fiber, and alcohol did no t influence any parameters of iron status. None of the factors studied significantly influenced transferrin saturation. Oral contraceptives and blood donation were associated with elevated iron binding capacity , whereas, supplement use was related to lower levels (R(2) = 0.33, P< 0.0001). In the present group of women with a high prevalence of iron deficiency, total iron intake, habitual dieting for weight loss, and s moking rather than red meat consumption were key determinants of iron status. Copyright (C) 1996 Elsevier Science Inc.