Dietary Iron Consumption Estimates Among Women Of Reproductive Age In Kersa, Eastern Ethiopia: Cross-Sectional Study

Abstract Dietary iron inadequacy is a public health concern in developing countries. Women of reproductive age (WRA) are the most at risk for this micronutrient deficiency due to biological, socio-cultural, and dietary factors. This analysis aimed to assess estimated dietary intakes of iron (including heme and non-heme) and estimate bioavailability of dietary iron intake in Ethiopian women of reproductive age in Kersa district, Eastern Ethiopia. A total of 1140 randomly selected women from households in Kersa participated in this study. We used a non-quantitative food frequency questionnaire to assess total dietary iron consumption in WRA. Adjusted prevalence ratios (APRs) and 95% confidence intervals (CIs) were computed using modified Poisson regression to evaluate factors for inadequate dietary iron intake. The median usual iron consumption was 24.7 mg/d and 41.8 % of WRA were at risk for iron inadequacy. The following factors were associated with a greater likelihood for the risk of iron inadequacy: seasonal (APR 1.56; 95% CI 1.36-1.80) and part-time (APR 1.75; 95% CI 1.45-2.12) agricultural employment, market food source (APR 1.30; 95% CI 1.14-1.49), old age (APR 1.29; 95% CI 1.05-1.60) and low women’s dietary diversity (APR 2.34; 95% CI 1.88-2.91). Two-fifths of women had an inadequate dietary iron intake. Improving dietary diversity and food security, fortifying staple foods that have low iron bioavailability, and increasing animal-based foods and fruit consumption with meals would help to decrease the burden of iron dietary inadequacy and deficiency in WRA.