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

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

  Patients (n=29) Controls (n=28) p-value
  Median IQR Range Median IQR Range
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
  1. Abbreviations: IQR interquartile range; IBD inflammatory bowel disease; FFQ food frequency questionnaire; (1) Predicted from Rickard et al.[7].