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© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Iron is a key nutrient for cognitive function. During periods of high academic demand, brain and cognitive activity increase, potentially affecting iron intake and reserves. The present study aimed to investigate the impact of iron levels on cognitive function in a university sample, considering the influence of gender. A cross-sectional study was conducted with 132 university students (18–29 years) from the University of Castilla-La Mancha (Spain). A dietary record was formed through a questionnaire to analyze iron consumption, and blood and anthropometric parameters were measured. The Wechsler Adult Intelligence Scale-IV was used to determine the Intelligence Quotient (IQ), as well as the Verbal Comprehension Index (VCI), Working Memory Index (WMI), Processing Speed Index (PSI), and Perceptual Reasoning Index (PRI), to assess cognitive abilities. Among women, the prevalence of iron deficiency (ID) and iron deficiency anemia (IDA) was 21% and 4.2%, respectively. No ID or IDA was found in men. The impact of iron intake on IQ and cognitive abilities was mainly associated with the female population, where a positive association between iron intake, serum ferritin, and total IQ was revealed. In conclusion, low iron intake is related to poorer intellectual ability, suggesting that an iron-rich diet is necessary to maintain the academic level of university students.

Details

Title
Impact of Iron Intake and Reserves on Cognitive Function in Young University Students
Author
Dimas-Benedicto, Carmen 1 ; Albasanz, José Luis 2   VIAFID ORCID Logo  ; Bermejo, Laura M 3   VIAFID ORCID Logo  ; Castro-Vázquez, Lucía 4   VIAFID ORCID Logo  ; Sánchez-Melgar, Alejandro 5   VIAFID ORCID Logo  ; Mairena Martín 6   VIAFID ORCID Logo  ; Martínez-García, Rosa M 1   VIAFID ORCID Logo 

 NUTRI-SAF Research Group, Departamento de Enfermería, Fisioterapia y Terapia Ocupacional, Facultad de Enfermería, University of Castilla-La Mancha, 16071 Cuenca, Spain; [email protected] (C.D.-B.); [email protected] (R.M.M.-G.) 
 GNCR Research Group, Departamento de Química Inorgánica, Orgánica y Bioquímica, Facultad de Medicina de Ciudad Real, Instituto de Biomedicina de la UCLM, IDISCAM, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; [email protected] 
 VALORNUT Research Group, Departamento de Nutrición y Ciencias de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain; [email protected]; San Carlos Health Research Institute (IdISSC), 28040 Madrid, Spain 
 NUTRI-SAF Research Group, Departamento de Química Analítica y Tecnología de los Alimentos, Facultad de Farmacia, University of Castilla-La Mancha, 02071 Albacete, Spain; [email protected] 
 GNCR Research Group, Departamento de Química Inorgánica, Orgánica y Bioquímica, Facultad de Enfermeria de Ciudad Real, Instituto de Biomedicina de la UCLM, IDISCAM, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; [email protected] 
 GNCR Research Group, Departamento de Química Inorgánica, Orgánica y Bioquímica, Facultad de Medicina de Ciudad Real, Instituto de Biomedicina de la UCLM, IDISCAM, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; [email protected]; GNCR Research Group, Departamento de Química Inorgánica, Orgánica y Bioquímica, Facultad de Enfermeria de Ciudad Real, Instituto de Biomedicina de la UCLM, IDISCAM, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; [email protected] 
First page
2808
Publication year
2024
Publication date
2024
Publisher
MDPI AG
e-ISSN
20726643
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3098029672
Copyright
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.