Iron status is inversely associated with dietary iron intakes in patients with inactive or mildly active inflammatory bowel disease

Table 1 Dietary intakes in IBD patients and controls measured using an iron-specific FFQ[6]

	Patients (n=29)			Controls (n=28)			*p-value*
	Median	IQR	Range	Median	IQR	Range	*p-value*
Total dietary iron (mg/d)	11.5	8.7-14.3	4.7-27.0	10.7	8.3-14.5	4.5-44.3	0.80
Non-haem iron (mg/d)	11.2	8.1-13.7	4.3-25.1	10.5	7.8-13.8	4.2 -42	0.80
Haem iron (mg/d)	0.5	0.4-0.9	0-1.85	0.5	0.2-0.7	0-2.4	0.5
Meat, fish and poultry (g/d)	129	94-166	0-360.4	109	57-144	0-435	0.2
Vitamin C (mg/d)	74	51-113	7.4-192.7	83	61-161	13.4-315.2	0.14
Phytate (mg/d)	46	32-63	7.1-209.9	97	67-119	23-439.7	<0.001
Black tea equivalents (g/d)	583	432-1005	0-1909.71	412	118-732	0-1718.6	0.05
Calcium (mg/d)	905	650-1112	223.6-1914.4	645	475-971	158.7-2251.1	0.06
Alcohol – n (%) consumers	15 (52%)			20 (71%)
Alcohol – (g/d) consumers	7	2-13	0-90.7	10	4-17	0-49	0.08
⁽¹⁾ Predicted available non-haem iron (mg/d)	1.9	1.5-2.4	0.8-4.1	1.9	1.5-2.5	0.9-4.1	0.8

Abbreviations: IQR interquartile range; IBD inflammatory bowel disease; FFQ food frequency questionnaire; (1) Predicted from Rickard et al.[7].

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