Effects of dietary factors on iron status and body mass index in students

Objective To analyse the correlation of dietary factors with haemoglobin concentration and body mass index. Methods This cross-sectional study was conducted in Shaheed Benazirabad district of the Sindh province in Pakistan from September 2015 to April 2016, and comprised students randomly selected from government schools. Data concerning dietary intake, such as meat, milk, egg and fruits, was noted. Baseline data was compared with haemoglobin and serum ferritin levels. Data was analysed using SPSS 20. Results There were 1686 subjects aged 11-18 years; 946(56%) boys and 740(44%) girls. Dietary factors, such as meat, egg and fruits, showed significant association with haemoglobin, serum ferritin levels as well as with Body Mass Index and monthly household income (p 0.05). Conclusions Iron status in blood was found to be significantly affected by dietary intake, such as meat, milk, fruits and eggs.