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ORIGINAL RESEARCH COMMUNICATION |
1 From the Human Nutrition Laboratory, Swiss Federal Institute of Technology, Zürich, Switzerland (MBZ and RFH), and the Ministry of Health, Rabat, Morocco (NC).
Background: In many developing countries, cereal and legume–based diets contain low amounts of bioavailable iron, which may increase the risk of iron deficiency.
Objective: The objective was to measure change in iron status in Moroccan children who consumed their habitual diet containing low amounts of bioavailable iron.
Design: The design was a prospective, longitudinal, free-living cohort study in iron-replete, nonanemic 6–10-y-old children (n = 126). Hemoglobin, serum ferritin, and transferrin receptor were measured at baseline. The children then consumed their habitual cereal and legume–based diet for 15 mo, when their iron status was retested. We used weighed food records and direct food analysis to calculate dietary iron intake and iron bioavailability. On the basis of the change in hemoglobin and body iron stores calculated from the serum transferrin receptor–to–ferritin ratio, iron balance and iron absorption were estimated over the 15-mo period.
Results: Mean daily iron intake was 10.8 mg/d, 97% of which was nonheme iron. Estimated nonheme-iron bioavailability from algorithms was 1.0–4.3% adjusted for low body iron stores. Over 15 mo, the mean change in total body iron was –142 mg, and mean iron absorption was estimated to be 0.22 mg/d, or 2% of dietary iron. Mean hemoglobin concentration decreased 12 g/L. At 15 mo, 75% of the cohort had deficits in tissue iron, and one-third had mild iron deficiency anemia.
Conclusion: Low iron bioavailability from legume and cereal–based diets is a cause of iron deficiency anemia in children in rural Africa.
Key Words: Iron deficiency • bioavailability • diet • anemia • children • Morocco
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