Food consumption and iron intake of pregnant and reproductive aged women.
This study compares the eating habits and consumption of natural and fortified iron sources in pregnant and reproductive aged women. This cross-sectional study was developed in a health center located in São Paulo, SP, Brazil. We studied 61 women, of which 30 were pregnant. A food frequency questionnaire and a 24-hour recall instrument were used. The main natural sources of iron were beans and greens, although fortified foods were also an important source. There was little statistically significant difference between the food consumption of pregnant and non-pregnant women. Inadequate intake of iron, folate and calcium was observed in both groups. Non-pregnant women meet the iron recommendation, considering the iron added in fortified foods, though pregnant women do not. These results suggest the need for mixed strategies: food fortification, iron supplements for pregnant women and nutritional instruction for women in general.
Sato
Ana Paula Sayuri
AP
Escola de Enfermagem, Universidade de São Paulo, SP, Brazil.
Fujimori
Elizabeth
E
Szarfarc
Sophia Cornbluth
SC
Borges
Ana Luiza Vilela
AL
Tsunechiro
Maria Alice
MA
D000328:Adult; D003430:Cross-Sectional Studies; D004435:Eating; D005260:Female; D005527:Food, Fortified; D006801:Humans; D019266:Iron, Dietary / Q000008:administration & dosage*; D008875:Middle Aged; D011247:Pregnancy; D055815:Young Adult
D019266:Iron, Dietary