UNDERSTANDING DIETARY IRON INHIBITORS: A QUALITATIVE INVESTIGATION OF DIETARY PATTERNS, BEHAVIOURS, AND PERCEPTIONS AFFECTING IRON ABSORPTION AMONG WOMEN OF REPRODUCTIVE AGE IN AN URBAN HEALTH CENTRE, SOUTH INDIA

Abstract

Iron deficiency is one of the most common nutritional disorders worldwide and is a significant cause of anaemia in females of reproductive age. While numerous efforts have been made to promote iron-rich foods and iron supplementation, dietary factors that hinder iron absorption have received less attention. Iron bioavailability can be significantly affected by common inhibitors like phytates, tannins, polyphenols, and calcium, especially among those who eat mostly a plant-based diet. To create effective nutrition education programs and enhance iron status, it is important to understand community perceptions, dietary habits, and people’s iron awareness.

Objective

To find out the dietary pattern, dietary practices, perception and sociocultural determinants affecting iron absorption among women of reproductive age visiting an Urban Health Centre of a Tertiary care teaching hospital in Tamil Nadu, India.

Materials and Methods

A qualitative study was carried out from February to May 2025 at an Urban Health Centre in Tiruvallur district, Tamil Nadu. The number of twenty-five women aged 15-49 years) was determined through purposive sampling. The data was gathered using a semi-structured interview guide and in-depth interviews. The dietary habits, knowledge of iron-rich foods, awareness of dietary inhibitors and factors influencing dietary choices were discussed during the interviews. All interviews were audio-recorded, transcribed and analysed using NVivo software. Thematic analysis was used to detect themes and patterns.

Results

The analysis identified six main themes: dietary practices, sources of iron-rich foods, awareness of iron-rich foods, access to iron-absorption inhibitors, perceptions/awareness and cultural and social factors. The general awareness among the participants was good regarding iron-rich foods: green leafy vegetables, eggs, fish, meat, dates and jaggery. There was, however, limited information about dietary inhibitors: tea, coffee, milk, phytates, tannins and the calcium-rich foods. Important barriers to good iron absorption were identified as frequent tea and coffee consumption and cultural dietary habits. Family members, health professionals, and social media were identified as important sources of nutrition information and nutrition-related behaviours.

Conclusion

Although there is good awareness of iron-rich foods, there are still significant gaps in knowledge about dietary inhibitors of iron absorption among women of reproductive age. A more robust nutrition education program that provides concrete details of the bioavailability of iron, meal planning and a balanced diet could improve dietary habits and help reduce the incidence of iron deficiency anaemia. There should also be a focus on incorporating cultural beliefs as well as family and health care systems to achieve sustainable behaviour change in community-based interventions.