Table 2 Contribution of different food-items to dietary iron intake
Iron daily intake mg; n (%) | |||||
|---|---|---|---|---|---|
Total | Male patients | Female patients | Female patients < 50 years | Female patients ≥ 50 | |
Meat, fish, eggs | 1.45 (17.1) | 1.39 (15.6) | 1.48 (18.1) | 1.71 (19.7) | 1.38 (17.3) |
Dairy products | 0.33 (3.9) | 0.34 (3.8) | 0.32 (3.9) | 0.37 (4.2) | 0.30 (3.8) |
Cereals | 2.65 (31.3) | 2.79 (31.3) | 2.61 (31.9) | 2.90 (33.4) | 2.49 (31.2) |
Fruits and vegetables | 2.71 (32.1) | 3.05 (34.1) | 2.45 (29.9) | 2.45 (28.3) | 2.45 (30.7) |
Fat and oils | 0.02 (0.2) | 0.02 (0.3) | 0.02 (0.2) | 0.01 (0.2) | 0.02 (0.3) |
Others | 0.57 (6.8) | 0.65 (7.2) | 0.48 (5.9) | 0.59 (6.8) | 0.44 (5.5) |
Alcohol | 0.74 (8.7) | 0.69 (7.7) | 0.82 (10) | 0.63 (7.3) | 0.89 (11.2) |
Total | 8.46 (100) | 8.94 (100) | 8.17 (100) | 8.66 (100) | 7.98 (100) |