Evaluation of the iron status in nepalese living in southern Nepal
Ohno, Y.; Hirai, K.; Nagata, K.; Tamura, T.; Rai, S.K.; Onta, S.; Devkota, M.; Shreshtha, M.P.
Nutrition Research 18(11): 1847-1855
1998
ISSN/ISBN: 0271-5317 DOI: 10.1016/s0271-5317(98)00154-7Document Number: 530889
This study examined serum protein and iron status of people aged 10 to 72 years living in the Itahari district (an industrial district, 40 males and 32 females) and in the Chitwan district (an agricultural district, 89 males and 82 females) in the Terai region of southern Nepal. The relationship between the results and food and nutrient intakes was also investigated. The mean values of weight were very low in both groups, which led to a low body mass index, 18-20. The mean values of serum total protein (TP) for the residents in the Chitwan district were higher than those of the Itahari (p < 0.05) and in the latter, those for females were higher than males (p < 0.05). Serum albumin (Alb) level did not differ significantly between the two groups and sexes. The mean values of serum iron (SI) were mostly within normal ranges, however those for Chitwan females were low. Unsaturated iron binding capacity (UIBC) and total iron binding capacity (TIBC) levels were much higher in the Chitwan than int he Itahari, therefore, the SI/TIBC ratio was lower in the former than in the latter and females in both groups also showed lower SI/TIBC ratio. These findings suggest that iron (Fe) intake for the Chitwan residents seems to be insufficient. The average amount of Fe intake the Chitwan was lower, and about one-third of the residents, especially about half of the young women showed SI/TIBC ratios equal to or below 16%, offering support for the existence of iron deficiency. SI correlated negatively with UIBC. Serum TP and Alb associated with nutritional status correlated strongly with energy and protein rich food while Fe intake showed correlation with cereals, fish, meat and nutrients, except calcium. These findings indicate that the sufficient intake of food containing protein and energy can increase the level of Fe intake. Among legumes, black gram contained about 15 mg/100 g of Fe, showing that it could serve as a good food sources of Fe because of its easy availability.