Effects of Indigenous Diet Iron Content and Location on Hemoglobin Levels of Ghanaians

Abstract

Objectives Iron deficiency is the most common cause of anemia, the most common micronutrient deficiency worldwide. Multiple studies have demonstrated strong links between diet and anemia, but few have explored the impact of specific food groups on hemoglobin (Hb) levels. We analyzed the correlation between Ghanian diet and Hb to explore reduction of anemia prevalence through dietary interventions that align with current local consumption practices. Methods Demographics, food frequency questionnaires (FFQ), and blood samples were obtained from 140 volunteers (ages 18–65) in five locations across Ghana. Hb was measured and estimated iron consumption was calculated. Anemia prevalence was estimated based on the World Health Organization guidelines. FFQ items were grouped by food type, and a regression equation was formed for Hb based on the estimated amount of calories consumed from each food group. Results 47% of total participants were anemic based on Hb levels; 64% of women and 28% of men. This aligned with previous studies which estimate anemia prevalence in Ghana to be around 40%. The area with the highest average Hb was Mole (13.9 g/dL, SD = ±1.9), with the lowest mean in Larabanga (11.9 g/dL ± 1.9). Post-hoc analysis revealed that location was significant with a p-value of 0.01. The regression model revealed a 62.7% adjusted correlation between food groups and Hb levels. Animal foods (β = 0.016, t = 5.08, p < 0.01) and plant protein (β = 0.013, t = 2.86, p < 0.01) were the most influential food groups on Hb levels. Conclusions It is of vital importance to emphasize the benefits of consuming animal foods and plant proteins within the Ghanian population. The ease of access to plant proteins, and prevalence within the current diet, makes it likely that this food group will be most influential and have the greatest impact in reduction of anemia in the Ghanaian population if consumption is increased. Funding Sources Weber State University Research, Scholarship, and Professional Growth Committee.