Food consumption, iron intake and dietary patterns of urban pregnant women from different socioeconomic populations in central Iran† ‡

Dietary pattern, food consumption and iron intake were assessed in 400 pregnant women from different socioeconomic populations in Shiraz, Iran from January 1980 to February 1981. The women reported the household food consumption and the subject's intake was estimated by dividing household consumption by an adjusted household size which considered caloric needs of different age groups. Multiple regression analysis indicated that the consumption of rice, meat, poultry, greens and herbs each was related positively to the household income and negatively to the household size while bread consumption increased as income decreased. Total iron intake from major food sources was similar between different income groups and was above 28 mg per day. Bread was the major source of dietary iron for all income groups; however, as household income increased the proportion of dietary iron provided by bread decreased and that provided by meat and poultry increased. This may indicate a better bioavailability of iron in the diet of more affluent pregnant women as evidenced by less anemia and iron deficiency than in low income women.