Nutrient intakes and iron status of healthy young vegetarians and nonvegetarians

Nutritional intake and iron status were investigated in 35 vegetarians (15 vegetarian males, 20 vegetarian females) and 32 nonvegetarians (13 vegetarian males, 19 nonvegetarian females). Each subject completed a 12-d diet record. Hemoglobin, plasma iron, ferritin, total iron binding capacity, and transferrin saturation were measured. Vegetarians had lower dietary fat, protein, fiber, vitamin A, iron, cholesterol and sodium intakes than nonvegetarians. No significant differences were found in carbohydrate, thiamin, vitamin C, and calcium intakes between the 2 major groups. Although vegetarians had lower iron intake than nonvegetarians, their iron intake was 275% and 142% above the Taiwan Recommended Daily Nutrient Allowance (RDNA) for vegetarian males and females (p < 0.05), respectively. One vegetarian female was in an anemia stage with a plasma iron level of 32 μg/dL; 2 female subjects (1 vegetarian, 1 nonvegetarian) had anemic ferritin levels (< 10 ng/mL); 5 vegetarian females and 1 nonvegetarian female subject had anemic total iron binding capacity levels > 410 μg/dL; and 3 vegetarian males, 6 vegetarian females and 1 nonvegetarian female showed anemia with transferrin saturation < 15%. Six vegetarian females and 1 nonvegetarian female were anemic because they had two or more abnormal biochemical indices of iron status. Although vegetarian subjects had sufficient iron intake, the bioavailability of iron seemed limited to maintaining iron balance, especially in women.