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Objective. To describe de prevalence of iron deficiency (ID) and anemia in a sample of Mexican elderly population from the National Health and Nutrition Survey (Ensanut) 2012. Materials and methods. 1 920 subjects ≥60 years of age were included. Hemoglobin, serum concentrations of ferritin and CRP were measured. The risk for ID and anemia adjusted for potential confounders was assessed in logistic regression models. Results. The overall prevalence of anemia was 13.9%, 15.2% in males and 12.8% females. For ID,overall it was 4.2%, males 4.0% and females 4.3%. The greatest prevalence of ID was found in males and females over 80 years old (6.9 and 7.0%, respectively). ID was present in 1.5 of 10 Mexican elders with anemia. Conclusion. The prevalence of anemia was high in the elderly, however the prevalence of ID was low; there is a need to further investigate the causes of anemia in this age group.
Objective. To describe de prevalence of iron deficiency (ID) and anemia in a sample of Mexican elderly population from the National Health and Nutrition Survey (Ensanut) 2012. Materials and methods. 1 920 subjects ≥60 years of age were included. Hemoglobin, serum concentrations of ferritin and CRP were measured. The risk for ID and anemia adjusted for potential confounders was assessed in logistic regression models. Results. The overall prevalence of anemia was 13.9%, 15.2% in males and 12.8% females. For ID,overall it was 4.2%, males 4.0% and females 4.3%. The greatest prevalence of ID was found in males and females over 80 years old (6.9 and 7.0%, respectively). ID was present in 1.5 of 10 Mexican elders with anemia. Conclusion. The prevalence of anemia was high in the elderly, however the prevalence of ID was low; there is a need to further investigate the causes of anemia in this age group.
Mineral bioavailability is a concern in legume based foods due to presence of Antinutritional factors. Zinc and iron deficiency is widespread in low-income countries because of the low consumption of animal products due to their unaffordable costs. The objective of this study was to evaluate the effects of processing conditions on the in vitro mineral bioaccessibility of small black common beans cultivated in Mozambique. The samples were collected from ‘Instituto de Investigação Agrária de Moçambique’ (IIAM), Maputo, Mozambique. Soaking (in water and sodium bicarbonate), germination (for 24 and 48 hours at 25oC), and cooking (ordinary and pressure) were applied. The oven-dried and finely ground samples of processed beans were in vitro digested and analyzed for mineral bioaccessibility. The in vitro gastrointestinal simulation assay was performed and the dialyzable part of the samples was used for iron, zinc, and copper bioaccessibility determination. Though there is a slight difference, all the processing methods investigated in this study; soaking, germination, and cooking treatments affected the mineral bioaccessibility of beans. The in vitro iron, zinc, and copper bioaccessibility was enhanced by the respective processing methods as compared to the control sample. The iron bioaccessibility was observed to be 2.22% for water soaking and 2.59% for sodium carbonate soaking, 2.75% for 24-hour germination 4.27% for 48-hours germination, and 3.56% for ordinary cooking and 7.79% for pressure cooking. The in vitro iron bioaccessibility is relatively low as compared to that of zinc. In vitro, Zinc bioaccessibility was found to be the same for water and sodium bicarbonate soaking which was 6.94%. Germination for 24 and 48 hours resulted in zinc bioaccessibility of 7.58% and 10.08% respectively while zinc bioaccessibility of 6.52% for ordinary cooking and 8.41% for pressure cooking was achieved. The respective in vitro copper bioaccessibility obtained for soaking in water and sodium bicarbonate was found to be 6.04% and 6.78% which are almost similar. Similarly, the germination for 24 and 48 hours showed copper bioaccessibility of 7.01% and 7.63% in respective order whereas it was observed that copper bioaccessibility of 5.79% for ordinary cooking and 8.50% for pressure cooking was achieved in this study. This shows that it is expected that the solubility of pressure-cooked beans in the intestine and the release of minerals from its matrix is high. The result illustrates that the pressure cooking of presoaked beans had the greater value for all mineral's bioaccessibility except for zinc, and it can be concluded that the processing techniques could help improve minerals' bioaccessibility in beans which in turn helps to combat malnutrition and ensure food security in developing countries.
The current review identifies the root causes of the problem, assesses the clinical impact of iron deficiency and iron deficiency anemia with a specific focus on the condition in developing countries, and outlines the potential solutions to address the problem. Iron deficiency, the most common micronutrient deficiency in the world, results from an imbalance in the access and use of iron in the body. Although it is found in the developing and developed world, it predominantly affects women and children especially those living in poverty. The clinical effects of iron deficiency are profound: mild deficiency results in the loss of concentration in children -affecting their performance at school, and reduces work capacity in adults -affecting their ability to work a full week of work; more profound effects can seriously and permanently damage cognitive development and pose serious health issues in pregnancy and child birth. Despite substantial international efforts to address iron deficiency, the levels have continued to rise over the last decade. As we have the technology to solve this problem, the Copenhagen Consensus Centre (which meets every four years) has identified iron deficiency as the principal health challenge facing the world: the health and economic burden falling predominantly on women of reproductive age.
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