The Effect of Consumption Frequency of Foods Containing Iron, Folate, B12 Vitamins on the Anemia in the Elderly

Abstract

Purpose: This study was conducted to investigate the relationship between the consumption of some foods and iron, B₁₂, and folate deficiency in aged people.

Method: A total number of 77 individuals aged 65 and over were involved in this study. The diagnosis of anemia was made according to the plasma hemoglobin levels of the patients based on WHO criteria. The data related to eating habits and socio-demographic features of the individuals and their consumption frequency of some foods were collected through a questionnaire form administered face-to-face. Bioelectric Impedance Analysis (BIA) and stadiometer were used for conducting anthropometric measurements. All statistical analyses were performed using the Statistical Package for Social Science (SPSS)] and differences of p < 0.05 were considered statistically significant. 

Results: The mean age of the participants was 72.1±4.9 years. The mean BMI was 28.8±4.7 kg/m² of males and 33.6±5.7 kg/m² of females. The prevalence of anemia was 31.6% in females and 10.3% in males. While there were no individuals with folate deficiency, 13.0% of the individuals were found to have B₁₂ vitamin deficiency. The proportions of muscle mass and body water, visceral fat, and serum iron level in males were found significantly higher (p<0.05). The highest anemia frequency was observed in obese individuals (30.0%) and individuals aged 75 and over (22.7%) (p<0.05). While there was no relationship between the frequency of main and intermediate meal consumption and anemia, consumption of chicken was found to be significantly associated (p<0.05).

Conclusion: Anemia in elderly people was determined to be significantly associated with age, gender, BMI, and the frequency of chicken consumption. Adequate and balanced nutrition for elderly people is important in preventing nutritional anemia.