Relationship between Food and Iron Intake and Hemoglobin Levels among Medical Students: A Cross-sectional Study at Indonesian Christian University, Class of 2021

Abstract

Background: Lack of protein intake will result in hampered iron transport and reduce the formation of hemoglobin (Hb). Hemoglobin is a protein compound found in red blood cells and is useful for transporting oxygen (O2) and carbon dioxide CO2 in the body. The level of protein consumption is closely related to hemoglobin, where the protein binds to iron in the body. If iron intake is lacking, it can cause red blood cell production to be disrupted and cause anemia. The world's population with anemia is around 30% or 2.20 billion people and the global prevalence of anemia is around 51%. This study was conducted to determine the relationship between iron intake and hemoglobin (Hb) levels. Aims: This research was conducted to determine the relationship between food or iron intake and hemoglobin (Hb) levels. Methodology: This research uses a descriptive-analytical research design with a cross-sectional approach and uses primary data as a research instrument, which was obtained from the results of blood sampling from students from the Faculty of Medicine, Indonesian Christian University Class of 2021 for laboratory examination using the Hematology Analyzer method and a 2x24 hour Food Recall form. The purposive sampling method was used to obtain 72 samples in this study. Results: The study showed 59 students (81.9%) were not anemic, and 13 (18.1%) were anemic. A total of 12 students (16.7%) had a low iron adequacy score, and 60 students (83.3%) had a sufficient iron adequacy score. There is a relationship between food/iron intake and hemoglobin levels (p < 0.05). Conclusion: there is a significant relationship between iron intake and hemoglobin levels.