J Med Assoc Thai. 2002 Mar; 85(3): 369-75.

Iron bioavailability in Thai diets.

Boontaveeyuwat N, Kwanbunjan K, Sittisingh U, Saereesuchart W, Chitplee S, Songchitsomboon S.

Department of Nutrition, Faculty of Public Health, Mahidol University, Bangkok, Thailand.

Dietary low iron bioavailability intake is an important causation factor of iron deficiency anemia in Asian countries including Thailand. The aim of this study was to estimate the iron bioavailability in the Thai diet by a calculation method that is based on dependent factors, dietary components and physiological iron store. Based on the the latest national nutrition survey of the Thai diet, 1995, the data of nutrient intake per capita per day by region were used for calculating the iron bioavailability at physiological iron store levels; 0, 250, 500 and 1,000 mg of iron. The results showed that the diets consumed by the populations in the Central, North, Northeast and South of Thailand were classified under the calculation method as being of moderate nonheme iron availability. The per cent iron bioavailability values of the Thai diets were within the range 3.7-12.4 per cent of total iron, depending on physiological iron store. The values of all region Thai diets at each iron store level were similar. By the same method, the dietary iron bioavailability of the total Thai diet at any iron store level was markedly lower than the general US diet, which was classified as high nonheme iron availability. When comparison of the iron bioavailability among other different diets was carried out, the values of the total Thai diet were slightly lower than Utah, but higher than US vegetarian and Regional Latin American diets.