Association between composition of the diet and haemoglobin and ferritin levels in 18-month-old children

Abstract

Objective: To investigate the associations between composition of the diet at 18 months of age and ferritin and haemoglobin levels.

Design: Cross-sectional study.

Subjects: A total of 796 children taking part in the Avon Longitudinal Study of Pregnancy and Childhood (ALSPAC).

Main outcome measures: Food and nutrient intakes and haemoglobin and ferritin levels at 18 months.

Methods: Diet was assessed by a 3-day unweighed food record. A heel-prick capillary blood sample was taken for measurement of ferritin and haemoglobin.

Results: Ferritin levels were negatively associated with the amount of cows' milk consumed (r=−0.2462, P<0.001) and calcium intake (equivalent to a 4–5% drop in ferritin levels for a 100 mg increase in energy-adjusted calcium intake). Haemoglobin levels were positively associated with energy-adjusted vitamin C intake and were higher in children who ate any fruit (P=0.024) or any vegetables (P=0.030). The associations between nutrient intakes and ferritin and haemoglobin levels remained on adjustment for socio-demographic factors. The prevalence of low haemoglobin levels was higher in those children who consumed no meat or poultry (28.8% vs 19.0% overall, P=0.044).

Conclusions: Higher levels of milk and dairy product consumption are associated with lower ferritin levels in children of this age, and over-reliance on these foods should be avoided. Fruit and vegetable consumption should be encouraged, and the inclusion of a little meat or fish in the diet of small children is advisable.

Sponsorship: University of Bristol.

European Journal of Clinical Nutrition (2001) 55, 278–286