Fruit and Vegetable Consumption and Their Association With the Indicators of Iron and Inflammation Status Among Adolescent Girls. (3rd April 2019)

• Record Type: Journal Article
• Authors: Ghatpande, Niraj S.; Apte, Priti P.; Naik, Sadanand S.; Kulkarni, Prasad P.
• Is Part Of: Journal of the American College of Nutrition. Volume 38:Number 3(2019)
• Page Start: 218
• Page End: 226
• Publication Date: 2019-04-03
• Subjects: Anemia -- vitamin C -- green leafy vegetables -- hepcidin -- iron deficiency; Nutrition -- Periodicals; Nutrition disorders -- Periodicals; 613.2
• DOI: 10.1080/07315724.2018.1492470
• Languages: English
• ISSNs: 0731-5724

Abstract

Abstract: Background: The objective of this study was to identify an association among dietary components, iron, and inflammatory status among adolescent girls. Method: Dietary information for 85 adolescent girls was collected through food frequency questionnaires. Biomarkers of iron and inflammatory status were analyzed. Results: We found that 28.2% of adolescent girls had anemia and 65.9% girls were iron-deficient. Girls who did not consume guava had 3.8-fold (95% confidence interval =1.1–9.4; p = 0.020) increased the risk of having low serum iron levels. Girls who consumed amaranth had significantly ( p = 0.024) higher serum hepcidin levels (n = 44; 129.7 ± 81.40 pg/mL vs n = 41; 94.6 ± 55.8 pg/mL) as well as ferritin levels (n = 44; 19.7 ± 16.4 µg/L vs n = 41; 14.0 ± 10.2 µg/L). Overall consumption of fruits and green leafy vegetables among girls significantly affects their iron status. Conclusions: Regular consumption of vitamin C–rich fruits and green leafy vegetable intake are imperative for improvement of iron status among adolescent girls.