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AS A RISK FACTOR FOR LOW IRON BIOAVAILABILITY IN PREGNANT WOMEN
Ines Banjari
orcid.org/0000-0002-8680-5007
; Department of Food and Nutrition Research, Faculty of Food Technology Osijek, University of Osijek, F. Kuhača 20, Osijek, Croatia
Daniela Kenjerić
; Department of Food and Nutrition Research, Faculty of Food Technology Osijek, University of Osijek, F. Kuhača 20, Osijek, Croatia
Milena L. Mandić
; Department of Food and Nutrition Research, Faculty of Food Technology Osijek, University of Osijek, F. Kuhača 20, Osijek, Croatia
Sažetak
Introduction: Iron binding polyphenols are widespread in foods because they occur naturally in a variety of cereals, vegetables, and spices, and in many beverages such as wine, coffee, and tea. These beverages strongly inhibit nonheme iron absorption. Pregnancy presents a critical period for both woman and child, and iron blood status of a pregnant woman is especially important since its adverse impact on pregnancy outcomes. The aim was to determine the intake of tea and coffee, and intake of iron binding polyphenols from these beverages (expressed as tannic acid equivalents) in pregnant women. Participants and Methods: A consumption of tea and coffee was noted by 24-hour dietary recall in a population of pregnant women (N = 222). Results: Total of 153 pregnant women (68.9 %) were drinking either coffee, tea or both during pregnancy. Tea was consumed by 18.0 % (n = 40), and in much higher percentage coffee, by 58.6 % (n = 130) of pregnant women. Total intake of tannic acid equivalents from tea and coffee was the highest in the 2nd trimester (median of 15.0 mg/day), while for the 1st and the 3rd trimester median was 11.0 mg/day. This is in compliance with the findings that physiologic changes during pregnancy lead to avoidance of consumption. During the 1st trimester 20 coffee drinkers and 7 tea drinkers gave up their preferred beverage due to nausea. At the 3rd trimester 20 out of 113 pregnant women who drank only coffee (17.7%) and 6 out of 23 who drank only tea (26.1 %) stopped drinking a particular beverage, referring heart-burn as a reason. Conclusion: Even though for some pregnant women physiology of pregnancy leads to lowering consumption or absolute avoiding of preferred beverage, coffee and tea are highly consumed among pregnant women and can be considered as an important factor for low iron bioavailability.
Ključne riječi
tannic acid; tea; coffee; pregnant women
Hrčak ID:
112894
URI
Datum izdavanja:
15.7.2013.
Posjeta: 5.999 *