Risk of Anaemia in Population of Healthy Young People Inhabiting a Region in Central Europe

Hindawi Publishing Corporation Journal of Nutrition and Metabolism Volume 2013, Article ID 646429, 6 pages http://dx.doi.org/10.1155/2013/646429 Research Article Risk of Anaemia in Population of Healthy Young People Inhabiting a Region in Central Europe MaBgorzata Szczuko,1 Izabela Gutowska,1 Teresa Seidler,2 Mariusz Mierzwa,2 Ewa Stachowska,1 and Dariusz Chlubek3 1 Department of Biochemistry and Human Nutrition, Pomeranian Medical University, Szczecin, Poland Department of Human Nutrition, West Pomeranian University of Technology, Szczecin, Poland 3 Department of Biochemistry and Medical Chemistry, Pomeranian Medical University, Szczecin, Poland 2 Correspondence should be addressed to Małgorzata Szczuko; Received 24 April 2013; Revised 20 June 2013; Accepted 26 June 2013 Academic Editor: Duo Li Copyright © 2013 Małgorzata Szczuko et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. It is quite unbelievable but significant percentage of young healthy women is at risk of anaemia despite proper nutritional state. In this study we decided to determine the lack or excess of which nutrients in a diet can lead to any effects. The major cause of anaemia is not, as in many studies on nutritional status, the deficiency in iron in a diet. Iron intake in women with anaemia exceeded AI (Adequate Intake) level. 120 people took part in the study. Average HGB concentration in female group amounted to 12.45 g/dL and in male group to 14.35 g/dL. Anaemia was determined in 29% women and 4.2% men. In group of women with anaemia a statistically higher intake of SFA, cholesterol, and sucrose and lower intake of pyridoxine, folacin, niacin, and vitamin E, Mn, Cu, Zn, Fe, and Mg were determined. In a group of men with low haemoglobin concentration a statistically higher intake of sucrose but lower intake of fat, especially SFA and MUFA, vitamin C and zinc were observed. Therefore, together with anaemia in the group of women there are coexisting deficiencies in other nutrients, as compared to the group of men. Prevention in both groups should include various supplements. 1. Introduction Present-day diseases of affluence are often the effect of improper nutrition. It is considered that the fundamental cause of diet-related diseases is improperly balanced diet and wrong eating habits. Many experts think that young people cope well with excessive or deficient intake of nutrients. The aim of our study was to determine whether nutritional mistakes made in group of young educated people can be the cause of disorders and lead to diseases in their future life and the life of their children. It is especially important because whole Europe, as well as USA, deal more often with the issue of excessive intake of nutrients and increased percentage of obese people among the youth than with diseases connected to malnutrition [1, 2]. With respect to this, particularly dangerous is the deficiency in folacin in women’s diets, particularly for women planning pregnancy, because it can lead to underdeveloped placenta and, in consequence, to miscarriage or neural tube defects in neonates [3]. In Poland, neural tube defects occur in 2-3 cases per 1000 births [4]. Another result of folacin deficiency is susceptibility of cells to neoplastic transformation, especially with respect to large intestine [5], increased risk of psychical disorders of depressive character [6], and occurrence of megaloblastic anaemia, characterized with lowered number of red cells simultaneously increased in size. We determined which nutrients are most responsible for changes in haemoglobin concentration in blood, considering sex and current eating trends among young people. The study involved the students of Food Technology and Human Nutrition, whose knowledge on proper diet is higher than in populations of students of other specializations. 2. Material and Methods 2.1. Examined Group. The examination was carried out on students of Food Technology and Human Nutrition, 2 Journal of Nutrition and Metabolism volunteers, at the age of 22–24. Examined group comprised of 120 people, 96 women and 24 men. The study was approved by Bioethics Commission at the Pomeranian Medical University in Szczecin (N-001/12/06). 2.2. Interpretation of Haemoglobin and Hematocrit Tests Results. Reference ranges for HGB concentration (according to WHO definition) were considered as 12–16 mg/dL for women and 13–18 mg/dL for men. In examined group there were no people with anaemia. Taking into consideration the results of complete blood count, the students were divided into three groups on the basis of haemoglobin concentration in blood, taking into account their sex. Different ranges of haemoglobin concentration were determined in female and male groups. In the female group the ranges were as follows: (i) I group with haemoglobin concentration <12 g/dL; (ii) II group with haemoglobin concentration 12-13 g/dL; (iii) III group with haemoglobin concentration >13 g/dL. Among the men the following groups were distinguished: (i) I group with haemoglobin concentration <14 g/dL; (ii) II group with haemoglobin concentration 14-15 g/dL; (iii) III group with haemoglobin concentration >15 g/dL. In each of the previous groups of examined people, a nutritional assessment was made on the basis of nutrients content in 7-day food diary. 2.3. Blood Biochemical Tests. Blood was collected after fasting into a tube containing ethylenediaminetetraacetic acid (EDTA) as anticoagulant in form of film sprayed onto the walls of a tube for quantitative and qualitative analyses of blood morphotic elements. 2.4. Computer and Statistical Analysis of Nutrition. In students’ diets the assessment included the contents of energy, selected nutrients (protein, total fat, SFA, MUFA, and PUFA, and carbohydrates, including sucrose, vitamins A, D, E, C, B1 , B2 , B6 , and B12 , niacin, folacin, and mineral compounds: sodium, potassium, calcium, phosphorus, magnesium, iron, zinc, copper, manganese, and fibre, and cholesterol), and was performed using computer software “Dietician 2” and “Food composition tables” [7]. The calculation included correction indexes relating to losses occurring during storage and culinary treatment of food products. To calculate significance of differences between the average values Tuckey’s range test was used at the 0.05 level of significance (Statistica v 8.0). 3. Results 3.1. Interview and General Examinations. Examined students formed a random group where average BMI (body mass index) for women was 21.2 and for men 23.4. Taking into consideration a normal BMI in young people ranging from Table 1: Average values of selected blood morphology parameters. Women 𝑥 SD ∗ 12.45 0.86 4.30 0.33 2.45 37.9∗ 29.21 2.23 Parameters HGB (g/dL) RBC (M/uL) HCT (%) MCH (pg) Men 𝑥 14.34∗ 4.87 43.59∗ 29.71 SD 1.37 0. (...truncated)