ADJUSTMENT OF IRON INTAKE FOR DIETARY ENHANCERS AND INHIBITORS IN POPULATION STUDIES - BIOAVAILABLE IRON IN RURAL AND URBAN RESIDING RUSSIAN WOMEN AND CHILDREN

Although determining iron intakes is essential in assessing adequacy o f iron in the diet, estimating iron availability may be more useful fo r evaluating whether iron requirements are met. Our objectives were to describe the dietary information, analytical steps, and computer algo rithms needed for iron bioavailability adjustments and to demonstrate the effects of various dietary factors on calculated iron absorption. Our study was based on 9890 women and children participating in the Ru ssian Longitudinal Monitoring Survey. Between August 1992 and February 1993, two 24-h recalls were collected from each participant, and tota l, heme and nonheme iron intakes were calculated. Nonheme iron availab ility was adjusted for meat, fish and poultry and vitamin C consumed i n the same meal and then further adjusted for tea and phytates. We fou nd mean total iron intakes to be comparable to those of women of repro ductive age in the United Stales and lower than those of United States children. When these intakes were adjusted for enhancers and inhibito rs of absorption, the iron bioavailability in these vulnerable Russian groups was extremely low. Mean bioavailable iron as well as the 25th- 75th percentile ranges of intake were below the bottom of the range of requirements, indicating that iron adequacy in this population may be considerably less than expected based on total iron intakes alone. Fu rthermore, rural and urban food availability had a significant effect on iron bioavailability. Future research on dietary iron adequacy shou ld be based on estimates of available iron by collecting meal-level di etary data and using detailed information on mixed dishes and phytates .