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NEW RESEARCH FINDS HIGH LEVEL OF DISORDERED EATING AMONG EDUCATED WOMEN

February 2008

A new University of Sydney study has found high levels of dietary restraint among female university students, including those enrolled in the faculties of health sciences, with almost a third of the study population exhibiting iron deficiency.

Of the total study population, 1 in 9 had the severe form of iron deficiency- anaemia, almost a third had iron stores below the normal level and 1 in 12 were deficient in vitamin B12.

Study lead, Associate Professor Samir Samman says these findings are alarming because they indicate that restrained eating behaviour can negatively impact nutritional status and that even well educated women with a background in health can have unhealthy attitudes towards food.

“When we assessed eating behaviour and dietary intake we found a strong correlation between avoidance of red meat and a deficit of iron and vitamin B12.  For example, 77% of those with low iron stores reported restricted red meat eating, that is, they ate red meat less often than the recommended 3-4 times a week.  This leads us to believe that avoidance of red meat may be a reason for low iron status, which is if particular importance to women of childbearing age,” explained Associate Professor Samman.

Low iron intake in adults is associated with reduced work capacity, poor response to exercise, frequent infections and an inability to concentrate. It is essential for producing energy from food and for optimal brain function.  Vitamin B12 is very important in maintaining a healthy nervous system and lacking vitamin B12 can also adversely affect memory and concentration.  Vitamin B12 does not naturally occur in foods of plant origin.

“This is the first study of its kind to look into the effects of dietary restraint and food choices on nutrient status in women, so while further investigation is required, these results suggest more needs to be done to educate women, especially those of childbearing age, on the importance of eating a balanced diet that includes sufficient amounts of nutrient-rich foods like lean red meat,” added Associate Professor Samman.

Three hundred women with an average age of 23 years enrolled in a range of faculties including Dentistry, Agriculture and Health Sciences participated in the study. 

Associate Professor Samir Samman presented his landmark findings today at a nutrition symposium hosted by the Dietitians Association of Australia. 

Both the symposium and the University of Sydney study were funded by grants provided by Meat & Livestock Australia.