Relationships between dietary consumption and iron deficiency in infants: A comparative study

Abstract

Background

Iron deficiency is the most common nutritional deficiency in infants, with varying prevalence across countries.

Objective

The objectives of this study were firstly to compare hematological, biochemical, and dietary parameters between iron-deficient (ID) and non-iron-deficient (NID) infants; and secondly to identify dietary components associated with iron deficiency.

Methods

Infants (n = 130, Girls/Boys 59/71) aged 18 to 24 months, were recruited from pediatric center in Oran. Fresh blood count, plasma ferritin, and soluble receptors of transferrin (RsTf) were measured. Dietary consumption by the 24-h recall followed by 3 days record was evaluated.

Results

Among the 130 infants recruited, 71 had iron deficiency, representing a prevalence of 54.6%. Hemoglobin, mean corpuscular volume (MCV), and ferritin levels lowered in ID compared to NID group (p < 0.05), while RsTf levels increased by 10%, confirming iron-deficient erythropoiesis. Despite comparable total energy and macronutrient intakes between the both groups, animal proteins consumption was 1.41-fold lower and vegetable proteins was 1.34-fold higher in ID group compared to NID (p < 0.001). Micronutrient analysis revealed significant low dietary iron, retinol (vitamin A), zinc, and vitamin B1 in ID group (p < 0.05). Notably, growth milk consumption was reduced by 64% in ID infants suggesting a potential link between fortified milk intake and iron status.

Conclusion

This study highlights key differences in hematological, biochemical, and dietary parameters between ID and NID groups, thus underscoring the importance of dietary quality, particularly bioavailable iron, and animal protein sources, to prevent iron deficiency, and to reinforce the role of fortified foods in pediatric nutrition.