The Prevalence of Iron Deficiency Anemia in Relation to Tea and Coffee Consumption Among Female University Students
Tea, Coffee, and Iron Deficiency in Female Students
DOI:
https://doi.org/10.54393/df.v6i4.191Keywords:
Tea, Iron Deficiency Anemia, Prevalence, Questionnaire, Dietary SupplementsAbstract
Tea consumption has been linked to iron deficiency anemia in several clinical trials. Lifestyle and dietary habits are important diagnostic considerations in this type of disease, and the consumption of caffeine-containing beverages can play a significant role. Objectives: To assess the prevalence of iron deficiency in relation to tea or coffee consumption among female university students. Methods: This cross-sectional study was conducted with 150 female students from the University of Lahore, selected via purposive sampling. Data were collected using a structured questionnaire comprising 25 items related to iron deficiency, dietary habits, and tea/coffee consumption patterns. Results: All participants reported regular consumption of tea or coffee. Key findings indicated that 88 (58.7%) participants experienced headaches when not consuming these beverages, 141 (94%) consumed them frequently, and 41 (27.3%) reported a constant desire to consume them. Notably, 49 (32.7%) felt tired without tea/coffee, and only 31 (20.7%) consumed these beverages with a meal. Furthermore, 27 (18%) participants reported feeling anemic, and 97 (64.7%) consumed dietary iron supplements less than 1-2 times daily. Common triggering factors after consumption included anxiety (71.3%), digestive issues (53.3%), and irregular menstrual cycles (98%). Conclusions: The study concludes that regular consumption of tea or coffee, particularly with meals, is a leading factor associated with iron deficiency risk among female university students. A notably low intake of dietary iron supplements further exacerbates the prevalence of iron deficiency anemia (IDA) in this population.
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