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| Original communication |
| Dietary and non-dietary factors associated with iron status in a cohort of Danish adults followed for six years |
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| M Osler1,2,a, N Milman3 and B L Heitmann1,4 |
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1The Copenhagen County Centre of Preventive Medicine, Department of Medicine C, Glostrup University Hospital, 2600 Glostrup, Denmark
2Department of Social Medicine and Psychosocial Health, Institute of Public Health, University of Copenhagen, Blegdamsvej 3, 2200 N
3Department of Internal Medicine, Næstved Hospital, Ringstedgade 61, 4700 Næstved, Denmark
4Danish Epidemiology Science Center at the Institute of Preventive Medicine, Copenhagen Hospital Corporation, Copenhagen Municipal Hospital, 1399 K-Dk
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aCorrespondence: Dr M Osler, Institute of Public Health, Copenhagen University, Blegdamsvej 3, 2200 N, Denmark. |
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| Abstract |
| Objective: To examine the association between food intake and serum ferritin over time. Design: Two hundred and thirty-eight individuals, at baseline aged 35, 45, 55 and 65 y, had their food intake assessed by a short food frequency questionnaire and a diet history interview, and serum ferritin measured, first in 1987/88, and again in 1993/94. Setting: The County of Copenhagen, Denmark. Results: Apart from intake frequencies of alcoholic beverages dietary items were poor predictors of serum ferritin. Besides food intake serum ferritin was associated with blood donation in men, and with menopausal status in women. Conclusions: For this middle-aged population, information on alcohol intake and blood loss may be used to rank individuals in relation to iron status, whereas information on intake frequency of dietary items may not. |
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| Keywords |
| diet; ferritin; methods; longitudinal study food frequency questionnaire |
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| Received 21 November 1997; revised 13 February 1998; accepted 17 March 1998 |
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| June 1998, Volume 52, Number 6, Pages 459-463 |
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