Food Consumption and Iron Intake of Pregnant and Reproductive Aged Women

Revista Latino-Americana de Enfermagem

Ana Paula Sayuri Sato²  Elizabeth Fujimori²  Sophia Cornbluth Szarfarc¹  Ana Luiza Vilela Borges²  Maria Alice Tsunechiro² 

[1] ,Universidade de São Paulo Escola de EnfermagemSP ,Brazil

关键词: Food Consumption;    Iron;    Dietary;    Women's Health;    Prenatal Care;    Consumo de Alimentos;    Ferro na Dieta;    Saúde da Mulher;    Cuidado Pré-Natal;    Consumo de Alimentos;    Hierro en la Dieta;    Salud de la Mujer;    Atención Prenatal;   

DOI  :  10.1590/S0104-11692010000200016

来源: SciELO

【 摘 要 】

This study compares the eating habits and consumption of natural and fortified iron sources in pregnant and reproductive aged women. This cross-sectional study was developed in a health center located in São Paulo, SP, Brazil. We studied 61 women, of which 30 were pregnant. A food frequency questionnaire and a 24-hour recall instrument were used. The main natural sources of iron were beans and greens, although fortified foods were also an important source. There was little statistically significant difference between the food consumption of pregnant and non-pregnant women. Inadequate intake of iron, folate and calcium was observed in both groups. Non-pregnant women meet the iron recommendation, considering the iron added in fortified foods, though pregnant women do not. These results suggest the need for mixed strategies: food fortification, iron supplements for pregnant women and nutritional instruction for women in general.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License