Iron deficiency in older people: Interactions between food and nutrient intakes with biochemical measures of iron; further analysis of the National Diet and Nutrition Survey of people aged 65 years and over

Open Access
Publisher Website
Google Scholar
Abstract
Objective: To quantitatively investigate relationships between food consumption, nutrient intake and biochemical markers of iron status in a population of older people. Design: National Diet and Nutrition Survey: cross-sectional survey of a nationally representative population of men and women aged 65 y and over. Setting: Mainland Great Britain Subjects: 1268 participants (651 men and 617 women) who provided both dietary intake and blood biochemistry. 986 were living in private households and 282 were living in residential or nursing homes. Results: Intakes of alcohol, vitamin C, protein, haem and non-haem iron and fibre were positively associated with iron status. Consumption of meat, poultry and fish were positively associated with six measures of iron status, and vegetables and potatoes with four measures. Calcium, dairy foods and tea generally had a negative association with most measures of iron status. Conclusions: A varied diet containing meat, poultry and fish, vegetables and fruit, with a moderate intake of alcohol will make a positive contribution to the iron status of elderly people. Sponsorship: Wendy Doyle was supported by the Ministry of Agriculture, Fisheries and Foods.

This publication has 0 references indexed in Scilit: