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.
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.
Authors: Y Ma; B C Olendzki; W Li; A R Hafner; D Chiriboga; J R Hebert; M Campbell; M Sarnie; I S Ockene Journal: Eur J Clin Nutr Date: 2006-04 Impact factor: 4.016
Authors: Cynthia A Thomson; Jeffrey D Stanaway; Marian L Neuhouser; Linda G Snetselaar; Marcia L Stefanick; Leslie Arendell; Zhao Chen Journal: J Am Diet Assoc Date: 2011-04
Authors: M J Lopez-Contreras; S Zamora-Portero; M A Lopez; J F Marin; S Zamora; F Perez-Llamas Journal: J Nutr Health Aging Date: 2010-12 Impact factor: 4.075
Authors: Tracy E Crane; Yasmin Abdel Latif; Betsy C Wertheim; Lindsay N Kohler; David O Garcia; Jinnie J Rhee; Rebecca Seguin; Rasa Kazlauskaite; James M Shikany; Cynthia A Thomson Journal: Am J Epidemiol Date: 2019-07-01 Impact factor: 4.897