Iron Nutritional Status of Female Students in Kangnung National University.
- Author:
Kyukee LEE
1
;
Eunkyung KIM
;
Mikyung KIM
Author Information
1. Department of Nursing, Kangnung Medical Center, Kangwon-do, Korea.
- Publication Type:Original Article
- Keywords:
iron status;
iron-deficient anemia;
hemoglobin;
hematocrit;
serum ferritin;
iron availability;
heme iron;
female college student
- MeSH:
Biological Availability;
Diet;
Fasting;
Female*;
Ferritins;
Hand;
Hematocrit;
Heme;
Humans;
Iron*;
Iron, Dietary;
Nutritional Status*;
Prevalence;
Transferrin
- From:Korean Journal of Community Nutrition
1997;2(1):23-32
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
To evaluate iron nutritional status of female college students, fasting blood samples were taken from 76 female students of Kangnung National University. Hemoglobin(Hb), hematocrit(Hct), serum iron(Fe), total iron binding capacity(TIBC) and serum ferritin concentrations were measured and transferrin saturation was calculated. Mean values for Hb, Hct, Fe, TIBC, TS and serum freeitin were 13.64+/-1.42g/dl, 40.99+/-4.31%, 103.0+/-33.3 microgram/dl, 395.3+/-9.07 microgram/dl, 26.58+/-9.07%and 26.76+/-17.5ng/ml, respectively. Prevalence of iron deficiency greatly varied by indices from 6.8% when judged by Hct to 26.0% by serum ferritin concentration. The Hb concentration was positively correlated with hematocrit (r=0.5402), serum iron(r=0.2819) and transferrin saturation(r=0.2777)(p<0.05). on the other hand, serum ferritin concentration showed significantly negative correlation with TIBC(r=-0.3196). Two-day dietary intake records were collected from subjects to estimate mean daily iron intake and bioavailability of dietary iron. Mean daily intake of iron was 13.15 mg and heme iron intake was 0.83 mg which was 6.4% of total iron intake. Total absorbable iron calculated by the method of Monsen was 1.27 mg and bioavailability of dietary iron was 9.6%. In the light of high prevalence of iron deficiency based of serum ferritin concentration and low bioavailability of iron in the diet, guidelines about diet should be made to increase the content and bioavailability of iron in the diet if female college students.
