HEMOGLOBIN LEVELS AND IRON-RICH FOOD INTAKE AMONG HIGH-SCHOOL STUDENTS

Abstract

ABSTRACT Introduction: Studies have shown a progressive increase in the prevalence of iron-deficiency anemia. Objective: This study aimed to evaluate hemoglobin levels and the consumption of iron-rich foods among high-school students from the city of Lagarto, Sergipe state, Brazil. Material and Methods: This was a cross-sectional study with a descriptive and analytical approach carried out from October 2016 to February 2017. In total, 300 students were analyzed by convenience sampling. Data extraction forms were administered to evaluate factors associated with anemia, eating behavior, and consumption of iron-rich foods. Hemoglobin levels were measured using a portable hemoglobinometer. Results: The mean hemoglobin level was 13.31 ± 1.4 g/dL (minimum, 8.0 g/dL; maximum, 17.3 g/dL), with 17.3% of the students (n = 52) having hemoglobin levels below the normal level. The prevalence of anemia in females was higher (88.5%; n = 46; p = 0.001) than that in males. Regarding food preference, the most commonly consumed iron-rich foods in everyday meals were leguminous (85.6%; n = 256) and oilseeds (75.3%; n = 226). Red meat (62.3%; n = 187) and eggs (62.3%; n = 187) are not part of the students’ daily meals, but most students eat them at least once a week. Conclusions: Because adolescents are generally at a risk of iron deficiency, it is fundamentally important to raise their awareness about consuming adequate and healthy foods, thereby improving their quality of life and reducing the consequences of anemia, such as impaired learning and productivity. DESCRIPTORS: Hemoglobins. Iron, dietary. Adolescent.