• Journal of Nutrition and Health
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• 제30권2호
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• pp.147-154
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• 1997

This study was conducted to evaluate dietary fiber intake, iron status, and their correlations in 50 female college students living in Seoul. The nutritional status was analyzed using 3-day dietary record, duplicated diet collection, and venous blood sampling. The mean values for age, height, weight, BMI, and blood pressure of the subjects were 23.2 years, 160.2cm, 53.9kg, 21.0kg/$m^2$, and 110.1/68.4mmHg, respectively. Daily intakes of enery, protein, fiber, crude fiber, iron, and heme iron were 1635.5㎉, 54.3g, 22.5g, 6.8g, 16.2mg, and 0.2mg, respectively. Fiver intake was positively correlate with energy, protein, carbohydrate, vitamin C, iron, and crude fiber intakes. Also, iron intake was positively correlated with energy, protein, lipid, carbohydrate, and vitamin C intakes. There was a significant correlation between heme iron and MFP(meat, fish, poultry) intakes. To exame the iron balance, iron intake and excretion were measured. Iron intake and excretions through urine and feces were 19.5mg, 8.5mg, and 1.6mg, respectively. Based on these iron retention and iron apparent absorbability were calculated as 9.4mg and 52.4%, respectively. There was no significant relationship between dietary fiber intake and iron status. However, there were significant positive correlation between fiber intake and urinary iron excretion.

• Journal of Community Nutrition
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• 제5권1호
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• pp.37-43
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• 2003

Iron deficiency and anemia are severe nutrition problems in most of Korea. Iron intake, especially iron with better bioavailability is insufficient over a total age group. Recent changes in diet and life style of Koreans have been repeatedly suggested problems caused by excess nutrient intake rather than under intake. Despite the changes in diet patterns, iron deficient anemia is still prevalent in many parts of Korea. Eight hundred and fifty subjects (323 male and 527 female subjects) in Asan were recruited from farming, factory and urban area. Each subject was interviewed to assess nutrients intakes according to a 24hr-recall method. Twelve hour fasting blood samples were collected to vacutainer with EDTA for hemoglobin (Hb) and separate the tubes for serum iron (SI) and total iron binding capacity (TIBC). The mean serum iron value of female subjects in the factory area was significantly higher (p < 0.05) than that of the female subjects in the urban area although subjects in urban area showed significantly higher the dietary iron intake for both the men and woman (p < 0.05). Dietary iron intake for the younger women was lowest in the farming area and those in the urban area showed the highest dietary iron intake (p < 0.05). When the dietary iron intake was compared by different the age groups, dietary iron intake of the older women from animal sources was less than that of younger women in the urban area (p < 0.05). Dietary iron intake of Asan residents was not sufficient regardless of age, sex and regions and intake of heme iron was especially lower than nonheme iron. (J Community Nutrition 5(1) : 37∼43, 2003)

• Journal of Community Nutrition
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• 제1권2호
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• pp.140-147
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• 1999

It has been known for some time that elevated body iron could be a risk factor for coronary heart disease. The present study was conducted to determine body iron status and dietary iron intake of patients with myocardial infarction(MI). Seventy five patients from the Chunam area with their first MI history within he past 2 months were recruited. The serum iron concentration, total iron binding capacity(TIBC) and percent transferrin saturation(TS) were selected as indicators of body iron status. Twenty four hour recall was conducted by trained interviewers to asses the dietary intake. Most women (91.3%) showed waist to hip ratio(W/H) greater than 0.85 while 17.3% of men were assessed to have a tendency of abdominal obesity(W/H>0.95). The average BMI of women was 25.80 and that of men was 23.98. The average diet intake of participants was below the recommended dietary allowances (RDA) for most nutrients. He average dietary iron intake was 10.03 mg/day for all subjects while women's iron intake was significantly lower than men's. However, a great proportion of participants (77%) showed a tendency to have normal iron status. About 9% of the participants were assessed as iron deficient and 14% had an iron overload. The mean serum iron concentration was 125 g/dl ranging from 13.3 to 280.6 g/dl. Iron intake from animal sources were significantly associated with body iron status (r=0.257, p=0.026) when TIBC was used as an iron status indicator. When iron status was assessed with TS, it was directly associated with iron intake from animal sources(r=0.278, p=0.05) for he subjects in the normal iron status group. He results of the present study showed that the nutrient intake of Mi patients in Chunan was not quite adequate while iron status was mostly in the normal range. Further studies are needed to investigated whether there is a possible difference in iron metabolism of the MI patients.

• Journal of Nutrition and Health
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• 제26권6호
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• pp.703-714
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• 1993

The iron content of 178 food items were analyzed by ICP to provide database to calculate dietary intake of iron in Korea. The analysis data showed significant deviations of iron contents in some food items compared with Food Composition Table of KRNI which is most widely used at present. Three day dietary intake records were collected from 96 female college students to estimate mean daily iron intake and bioavailability of dietary iron. Mean daily intake of total iron in the study subjects was 13.2mg and heme iron intake was 0.94mg, 6.7% of total iron intake. BGioavailability of dietary iron was calculated by two methods. Total absorbable iron was calculated by the method of Monsen, body iron storage of the subjects being estimated with serum ferritin concentrations, was 1.21mg and bioavailability of dietary iron was thus 9.3%. Bioavailability calculated with the method by Hallberg was 11.22%. Two values of dietary iron bioavailability of the present study are lower than the reported values in adult women consuming typical western diets but within the range estimated for vegetarians. Considering high prevalence of iron deficiency based on serum ferritin concentrations and low bioavailability of diet in young adult Korean women, more efforts should be made to increase the content and bioavailability of iron in diet of Korea adult women.

• Journal of Nutrition and Health
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• 제35권9호
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• pp.919-925
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• 2002

Iron deficiency is a severe nutritional problem in the world. Coffee intake of the people is increasing every year and it can increase the loss of several essential body minerals including iron. Either iron deficiency or coffee intake may increase the oxidative stress of the body. However, the effect of iron deficiency and/or coffee intake on peroxidation have not been studied much. Therefore, the aim of this study was to investigate the effect of coffee intake on oxidative stress and antioxidative enzyme activities of iron-deficient rats. Forty-eight male rats of Sprague-Dawley strain were divided into two groups by dietary iron levels. Iron deficient group were fed 5 ppm iron diet and iron-sufficient group were fed 50 ppm iron diet. Each iron group were divided into three sub-groups by coffee levels (0%, 1%, 4%) included in the experimental diet. The experimental diets were fed for 4 weeks. The hemoglobin level was significantly low in iron deficient group and the level was exacerbated by high coffee intake. The malondialdehyde concentration of the plasma and liver were not affected by iron or coffee level in this study. However, plasma aspartate aminotransferase and alanine aminotransferase, the indicator of the liver damage, were increased by high coffee intake. The erythrocyte and liver superoxide dismutase (SOD) activities were elevated in iron deficient groups. Coffee intake increased erythrocyte SOD activity in iron sufficient groups. Glutathione peroxidase and catalase activities were not influenced much by either iron or coffee intake. In conclusion, high coffee intake in iron deficiency may not only increase the anemia symptoms, but also may increase the oxidative stress of the body.(Korean J Nutrition 35(9) : 919~925, 2002)

• 한국식품영양과학회지
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• 제27권1호
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• pp.191-199
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• 1998

This paper has studied the nutritional iron status of adults in the city of Taegu. The subjects of the experiment were twenty six men and women living in the city of Taegu. The iron intake was 26.1mg for men and 17.1mg for women, which were respectively 217.5% and 95% of RDA. For men heme iron was 5% and nonheme iron, 95% for women heme iron was 5.8% and nonheme iron, 94.2%. The absorption rate of dietary iron was 6.2% for men and 9.1% for women. The hemoglobin was 14.5g/dl for men and 11.9g/dl for women, and the rate of developing anemia was 8.3% in men and 57.1% in women. The serum ferritin was 57.8ng/ml with men, which was found to be normal, and 14.7ng/ml with women, which showed that 57.1% of women were in the condition of iron depletion or iron deficiency anemia. The rate of developing anemia resulting from the deficiency of serum ferritin was as high as that from the deficiency of hemoglobin. The correlation between iron intake based on the dietary record, and energy intake, vegetable protein intake and dietary fiber intake was found to be positive. So was the correlation between the iron intake, and hemoglobin, serum ferritin and urinary iron excretion. There was also a positive correlation between hemoglobin, and hematocrit and serum ferritin. The correlation between fecal iron excretion and serum ferritin was positive. Fecal iron excretion and urinary iron excretion can be complemented by iron intake but the fact should be considered that 95% of iron intake is nonheme iron, which is difficult to absorb. Based on the above-mentioned things, serum ferritin and hemoglobin can be used as the standards of measuring anemia. As women in their child bearing years show the high rate of 57.1% of developing anemia, the more thorough nutritional education of iron is required.

• Journal of Nutrition and Health
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• 제32권7호
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• pp.787-792
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• 1999

The purpose of this study was to estimate the iron availability and to analyze dietary factors which influence hematological indices of 130 female adolescents with iron deficiency anemia. Intakes of iron and other nutrients were estimated using a self-administrated questionnaire combined with the 24-hour recall mehtod and iron availability was calculated by Monsen's method. Mean daily intakes of calorie, protein and vitamin C were 1631.0kcal(77.7% of RDA), 54.7g(84.2% of RDA) and 45.7mg(83.0% of RDA), respectively. In terms of iron, mean daily intake was 8.7mg(48.3% of RDA) and heme iron intake was 3.0mg which correspond to 34% of total iron intake. The amount of total absorbable iron was 1.5mg and the estimated bioavailability of dietary iron was 17.2%. In summary, intake of several nutrients for most of the subjects were under RDA. Dietary factors affecting hematological indices were analyzed by stepwise multiple regression. Intake of vitamin C was a major determinant of Hb level, while both intake of enhancing factor and iron availability were major determinants of serum ferritin level. In conclusion proper nutritional education and guidance for iron deficiency anemic female adoalescent needs to be developed and to improve their iron storage should be increased intakes of enhancing factors, female adoalescents.

• 대한지역사회영양학회지
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• 제14권3호
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• pp.327-339
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• 2009

It is known that Korean pregnant women take iron supplements at a higher than the recommended level. This study was designed to provide data on current iron intake levels both from food sources and supplement to better guide iron supplement use during pregnancy. We also explored associations of iron supplement intake levels with various sociocultural factors and pregnancy outcomes. Dietary intakes of 510 pregnant women were assessed by a validated 102-item food frequency questionnaire, and information on types and amounts of nutritional supplement intakes were also attained. While dietary intake levels of most nutrients exceeded the KDRIs (Korea Dietary Reference Intakes: EAR: Estimated Average Requirements), folate fell short of the KDRIs. A total of 428 women (83.9%) reported to take iron supplement. The pregnant women were divided into the three groups (group I: Fe supplement intake ${\le}$ EAR, group II: EAR < Fe supplement intake ${\le}$ 3 times of EAR, group III: 3 times of EAR < Fe supplement intake). The mean dietary intake of iron was 24% of the total iron intake for pregnant women. Iron intake from food was not significantly different among I, II, and III. In case of iron intake from supplements, the most frequent dose (34.1%) was 90-100 mg/day, and the mean iron supplement intake was 362% of the EAR. The study findings showed that those with higher levels of iron supplements had better meal quality measured by NAR (Nutrient Adequacy Ratio) and INQ (Index of Nutrient Quality). In addition iron supplement intake levels were significantly related to age (20s: 66.5 ${\pm}$ 38.6 mg/day, 30s: 77.3 ${\pm}$ 47.8 mg/day, p < 0.0116) and experience of childbirth (1st pregnancy: 70.9 ${\pm}$ 41.2 mg/day, 2nd pregnancy: 64.5 ${\pm}$ 39.5 mg/day, ${\ge}$ 3rd pregnancy: 94.4 ${\pm}$ 63.8 mg/day, p < 0.005). However, no significant difference was found between iron supplement intake levels and various pregnancy outcomes including birth weight, birth height, gestational age, weight gain during pregnancy, and jaundice. It is worrisome that iron intake by supplement use greatly exceeded the EAR, suggesting the need of appropriate guidelines for iron supplement intake during pregnancy. Thus iron overdose from supplements in pregnancy should be considered as a serious condition.

• 대한지역사회영양학회지
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• 제3권1호
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• pp.53-61
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• 1998

This study was designed to estimate mean daily iron intake and its bioavailabi- lity and to assess nutrition knowledge for 144 pregnant women in the last trimester. Serum ferritin concentration was analyzed to estimate their iron stores. Dietary intakes of iron(heme iron and nonheme iron), the amounts of MPF(meat, poultry and fish) and ascorbic acid were assessed by modified 24-hr recall method. The food frequency questionnaire was used to assess subjects usual food consumption patterns. The mean value of serum ferritin was $21.3\pm{15.2ng/ml}$ and 26.4% of the pregnant women had a serum ferritin level <12ng/ml(i.e. depleted iron stores). The mean daily intake of total orin in the pregnant women was 56.5%(17.0mg) of RDA and heme iron intake was 0.94mg which was 5.5% of total iron intake. Total absorbable iron calculated by the method of Monsen was 2.41mg and bioavailability of dietary iron was 2.41%. Food frequency test score of meats group was positively correlated(r=0.443) with the bioaavailability of dietary iron. The mean score on the nutrition knowledge test of subjects was 12.76(out of a possible 20 points). These results indicate that the nutritional iron status may be improved by increasing either the amount of iron in the diet or its availability.

• Journal of Community Nutrition
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• 제4권3호
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• pp.159-163
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• 2002

A survey was performed to 238 male young men who were living alone (104 persons) or living with roommates (134 persons). Their average age was 22.6 years old, height 171.8cm, and weight 65.6kg. Their daily calcium intake level was averaged 271.9 $\pm$ 169.1mg, which was 38.8% of Korean Recommended Dietary Allowances(RDA). Comparing calcium intake of each mealtime, breakfast, lunch, dinner, and snacks were composed of 18.6%, 30.0%, 34.0% and 17.4%, respectively. Their daily iron intake level was averaged 8.9 $\pm$ 10.8mg, which was 74.3% of Korean RDA. Comparing iron intake of each mealtime, breakfast, lunch, dinner, and snacks were composed of 15.4%, 33.6%, 36.3% and 14.7%, respectively. Deficiency of these minerals in young male adults were severe and the nutrient qualities were also poor and the deficiency was more profound in calcium than in iron. And we observed iron nutrition differed significantly according to their living status, such as iron intake and its %RDA were significantly worse in single living subjects than the other. However calcium did not show significant difference. It was found mineral intake, especially iron, could be improved in young men living with roommates than living alone and regular breakfast could improve calcium and iron intakes. (J Community Nutrition 4(3) : 159~5163, 2002)