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Dietary intake of iron and zinc by urban Guatemalan schoolchildren in the context of food pattern modernization
Author(s) -
MontenegroBethancourt Gabriela,
Vossenaar Marieke,
Doak Colleen M.,
Solomons Noel W.
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.461.5
Subject(s) - context (archaeology) , nutrient , bioavailability , dietary reference intake , fortification , zinc , micronutrient , zoology , dietary iron , food intake , food science , environmental health , toxicology , medicine , geography , chemistry , iron deficiency , biology , anemia , archaeology , organic chemistry , pathology , pharmacology
Background: Meeting iron (Fe) and zinc (Zn) needs is related to foods consumed and nutrient bioavailability. Objective: To estimate the dietary intake of Fe and Zn and their adequacy among 3 rd and 4 th grade schoolchildren in Quetzaltenango, Guatemala. Methods: Data were obtained in a cross‐sectional study of 449 students, boys and girls, stratified by SES in private (n=230) or public (n=219) schools. Intake estimation comprised a single 24‐h pictorial self‐recording, supplemented by a dietitian interview to quantify amounts. Adequacy reference was the 2004 WHO recommended nutrient intakes (RNI). Results: Median intake of Fe, 12.9 mg, represented 145% of its RNI. Its 5 main sources were: fortified cornflakes; sweet rolls; fortified Incaparina gruel; beefsteak; and fried eggs. Median intake of Zn, 7.9 mg, represented 141% of RNI. Its 5 main sources were: beefsteak; fortified Incaparina gruel; corn tortilla; ground beef; and fried eggs. The leading repast for Fe was breakfast (36.5% of total), whereas lunch led for Zn (35.2%). Intake of Fe (p<0.001), but not of Zn (p=0.851), was higher in the private school sample. Conclusions: Intakes of Fe and Zn are generally adequate in this western highlands city, and supported, in part, by fortified foods.