Iron deficiency in older people: Interactions between food and nutrient intakes with biochemical measures of iron; further analysis of the National Diet and Nutrition Survey of people aged 65 years and over

被引：43

作者：

Doyle W. ^{[1
,4
]}

Crawley H. ^{[1
]}

Robert H. ^{[2
]}

Bates C.J. ^{[3
]}

机构：

[1] Inst. of Brain Chem. and Hum. Nutr., University of North London

[2] School of Mathematical Sciences, University of North London

[3] MRC Human Nutrition Research

[4] Inst. of Brain Chem. and Hum. Nutr., London E9 6QU

来源：

European Journal of Clinical Nutrition | 1999年 / 53卷 / 7期

基金：

英国医学研究理事会;

关键词：

Elderly; Food consumption; Iron status; Nutrient intake;

D O I：

10.1038/sj.ejcn.1600787

中图分类号：

学科分类号：

摘要：

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.

引用

页码：552 / 559

页数：7

共 22 条

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