Exploring the Clinical and Social Drivers of Iron Status in Women of Reproductive Age
Field | Value | Language |
dc.contributor.author | McArthur, Jennifer | |
dc.date.accessioned | 2015-11-25 | |
dc.date.available | 2015-11-25 | |
dc.date.issued | 2015-01-01 | |
dc.identifier.uri | http://hdl.handle.net/2123/14065 | |
dc.description.abstract | Australian studies report iron deficiency (ID) is increasing in young women. We aimed to identify the nutritional and wellbeing impact of increasing dietary pork or taking iron supplements; iron status and B vitamin relationships; eating behaviours affecting iron status; and forces affecting iron intake of young women. Females (control, pork diet and iron supplement sets) in a 12w RCT completed questionnaires (FFQ, wellbeing and activity); three 7-day food diaries and gave repeated blood samples. A sequential qualitative case study of 3 generations of women identified influences of eating behaviour. Previously influences were derived from adolescent studies. Of the 65 RCT women (24.6±4.4y; 21.8±2.8kg/m2) 23% were ID. Pork significantly increases Hb but not ferritin with 500g/w; increases fruit intake; reduces snack food; increases nutritionally complete meals; stops meal omission; and the supplement increases Hb and ferritin- all P<0.001. Student wellbeing significantly improved differently in both interventions. Student intakes fail to meet EAR for folate (13.6%) and vitamins B6 (4.5%) and B12 (31.8%). Eating behaviours defy nutritionally complete diets. Vitamin B12 intakes from unexpected sources include energy drinks. OCPs lower serum vitamin B12 (P=0.042). Variability in serum vitamins B6, B12 and folate support ≥ 4 samples be collected before clinical decision making. Case study data disclosed the forces influencing eating behaviours as education, mothers and sensory appeal of red meats. A mother’s understanding of iron metabolism, their food literacy and preference for meats have a high impact on their daughters. Yet daughters are open to remodeling - a new direction for nutritionists. Reduced food literacy has had negative impact on iron intake. Research on bio-availability of non-animal iron sources and sensory characteristics of meats needs to continue. | en_AU |
dc.subject | Iron | en_AU |
dc.subject | eating behaviour | en_AU |
dc.subject | OCP | en_AU |
dc.subject | vitamin | en_AU |
dc.subject | iron deficiency | en_AU |
dc.subject | young women | en_AU |
dc.title | Exploring the Clinical and Social Drivers of Iron Status in Women of Reproductive Age | en_AU |
dc.type | Thesis | en_AU |
dc.date.valid | 2015-01-01 | en_AU |
dc.type.thesis | Doctor of Philosophy | en_AU |
usyd.faculty | Faculty of Science, School of Molecular Bioscience | en_AU |
usyd.department | Discipline of Nutrition and Metabolism | en_AU |
usyd.degree | Doctor of Philosophy Ph.D. | en_AU |
usyd.awardinginst | The University of Sydney | en_AU |
Associated file/s
Associated collections