Frequency And Amount Of Animal And Plant Protein Consumption In Relation To Hemoglobin Levels In Adolescent Girls

Nur Aulia  Safitri; Endang Nur Widyaningsih

doi:10.51556/ejpazih.v15i1.544

Authors

Nur Aulia Safitri Department of Nutrition Science, Faculty of Health Sciences, Muhammadiyah University Surakarta
Endang Nur Widyaningsih Department of Nutrition Science, Faculty of Health Sciences, Muhammadiyah University Surakarta

DOI:

https://doi.org/10.51556/ejpazih.v15i1.544

Keywords:

Animal protein, Plant Protein, Hemoglobin, Adolescent Girls, Anemia

Abstract

Background: Anemia remains a major nutritional problem among adolescent girls and can adversely affect health, academic performance, and the quality of human resources. Protein intake, derived from both animal and plant sources, plays an important role in hemoglobin synthesis. Objectives: This study aimed to analyze the relationship between the frequency and amount of animal-based and plant-based protein consumption and hemoglobin levels among adolescent girls at SMAN 1 Kartasura. Method: This study employed an observational cross-sectional design. A total of 90 female students from grades X and XI were selected using simple random sampling. Protein intake data were collected through interviews using a Semi- Quantitative Food Frequency Questionnaire (SQ-FFQ), while hemoglobin levels were measured using the cyanmethemoglobin method. Data were analyzed using univariate and bivariate analyses with the Chi-square test. Results: The results showed that most respondents had normal hemoglobin levels (66.7%). Higher frequencies of animal and plant protein consumption tended to be associated with normal hemoglobin levels; however, no significant association was found between the amount of animal protein intake (p = 0.134) or plant protein intake (p = 0.266) and hemoglobin levels. Conclusion: This study concludes that protein consumption contributes to maintaining normal hemoglobin levels, although hemoglobin status in adolescent girls is influenced by multiple factors, including food quality, iron bioavailability, and overall dietary patterns.

References

Abbaspour, N., Hurrell, R., & Kelishadi, R. (2019). Review on iron and its importance for human health. Journal of Research in Medical Sciences, 19(2), 164–174.

Almatsier, S. (2020). Basic Principles of Nutrition Science. Jakarta: Gramedia Pustaka Utama.

Andini, P., Suryani, T., & Setyowati, A. (2020). The relationship between plant protein consumption and hemoglobin levels in adolescent girls. Journal of Nutrition and Health, 12(3), 225–230.

Andini, S., & Permana, I. (2022). Factors influencing hemoglobin levels in adolescent girls. Indonesian Journal of Nutrition, 11(2), 98–104.

Anggraeni, M. D. (2022). Nutrition and Physical Activity in Adolescence. Yogyakarta: Deepublish.

Annisa, R., Skripsiana, N. S., Muthmainah, N., Juhairina, & Heriyani, F. (2024). The relationship between protein, iron, and folic acid consumption levels and the incidence of anemia in female students of the PSKPS Faculty of Medicine, ULM. Homeostasis, 7(1), 179–192.

Astawan, M. (2022). Nutrition and Health: A Daily Nutrition Guide. Bandung: Alfabeta.

Astuti, R. (2019). Anemia in Adolescents: Causes and Treatment. Jakarta: Indonesian Health Publishers. Astuti, S. (2021). Adolescent Health: Physiological and Psychological Aspects. Yogyakarta: Pustaka Pelajar.

Atikah, R. T., Resmana, R., Nurchasanah, Y., & Indrayani, D. (2023). Relationship Between Animal Protein Dietary Patterns and the Incidence of Anemia in Adolescent Girls. Journal of Midwifery and Reproductive Health, 2(2), 1936. https://doi.org/10.34035/jmrh.v2i2.1936

Beal, T., Massiot, E., Arsenault, J. E., Smith, M. R., & Hijmans, R. J. (2021). Global trends in dietary micronutrient supplies and estimated prevalence of inadequate intakes. PLOS ONE, 12(4), e0175554.

Beard, J. L., & Tobin, B. W. (2020). Iron status and exercise. The American Journal of Clinical Nutrition, 72(2), 594S–597S.

Budiastuti, T. (2021). Fundamentals of Nutrition. Yogyakarta: Andi Offset.

Bustan, M. N. (2018). Nutrition Epidemiology. Jakarta: Rineka Cipta. Damongilala, L. J. (2021). Nutritional Content of Fish. CV. Patra Media Grafindo.

Darma, I. B. S., Sukraniti, D. P., & Kusumayanti, G. A. (2019). The relationship between animal protein, iron, and folic acid intake and hemoglobin levels in adolescent girls. Journal of Nutrition Science, 8(3), 131–138.

Dewi, S., & Yuniarti, F. (2023). The relationship between animal and plant protein consumption and hemoglobin levels in adolescent girls. Indonesian Journal of Clinical Nutrition, 10(2), 45–52.

Central Java Health Department. (2023). Central Java Health Profile 2023.

Eniwati, R. D., Widiastuti, T., & Graharti, R. (2019). The relationship between plant protein intake and hemoglobin levels in vegan adolescent women. Medula, 9(2).

Fauziah, N., & Aisyah, S. (2021). Plant and Animal Proteins in the Prevention of Anemia in Adolescents.

Bandung: Pustaka Setia.

Fitriani, N., Hidayat, M., & Abdullah, A. (2022). The effect of animal and plant protein consumption on hemoglobin levels in Indonesian adolescent girls. Indonesian Journal of Nutrition, 14(1), 27–33.

Gibney, M. J., Lanham-New, S. A., Cassidy, A., & Vorster, H. H. (2019). Introduction to Human Nutrition (3rd ed.). Wiley-Blackwell.

Gibson, R. S. (2021). Principles of Nutritional Assessment (3rd ed.). Oxford University Press.

Hallberg, L., & Hulthén, L. (2020). Prediction of dietary iron absorption. The American Journal of Clinical Nutrition, 72(5), 1147–1160.

Hanafiah, M. (2017). The Impact of Anemia on Adolescent Health. Bandung: Alfabeta. Harmani, I. (2023). Nutrition and Health Science. Jakarta: Salemba Humanika.

Hartini, D. A., et al. (2023). Nutrition in the Life Cycle. Media Sains Indonesia. Hartono,

B. (2021). Nutrition and Adolescent Health. Yogyakarta: Pustaka Pelajar.

Hartono, S. (2021). Sources of Protein in a Balanced Diet. Yogyakarta: Pustaka Pelajar.

Hidayat, M., Rahmawati, L., & Kusuma, D. (2023). Protein consumption and its relationship with hemoglobin levels in adolescent girls. Journal of Nutrition and Dietetics, 5(3), 122–128.

Hurrell, R., & Egli, I. (2021). Iron bioavailability and dietary reference values. The American Journal of Clinical Nutrition, 113(4), 927–934.

Johnson, A., & Brown, P. (2021). The impact of anemia on adolescent health. Journal of Global Health, 11(4), 105–110.

Ministry of Health of the Republic of Indonesia. (2019). Recommended Nutrient Intake for the Indonesian Population.

Ministry of Health of the Republic of Indonesia. (2021). Annual Report on Adolescent Health.

Ministry of Health of the Republic of Indonesia. (2023a). Pocket Book on Anemia Prevention in Pregnant Women and Adolescent Girls.

Ministry of Health of the Republic of Indonesia. (2023b). Indonesian Health Survey (SKI).

López, R. P., Morales, M. E., & Vargas, E. (2022). Nutrition and diet quality in adolescent girls. IJERPH, 19(9), 5578.

Lynch, S. R. (2021). Why nutritional iron deficiency persists. The Journal of Nutrition, 141(4), 763S–768S. Notoatmodjo, S. (2018). Health Research Methodology. Jakarta: Rineka Cipta.

Pinasti, L., Nugraheni, Z., & Wiboworini, B. (2020). The potential of tempeh as a functional food for people with anemia. Jurnal AcTion, 5, 19–26.

Putri, N. H., Asmi, N. F., Kinayungan, U. P., & Sanjaya, D. (2024). The relationship between protein consumption and hemoglobin levels in adolescent girls in Bekasi Regency. Jurnal Kesehatan Amanah. https://doi.org/10.57214/jka.v9i2.94

Rahfiludin, M. Z., et al. (2021). Plant-based Diet and Iron Deficiency Anemia in Sundanese Adolescent Girls at Islamic Boarding Schools in Indonesia. Nutrition & Metabolism Insights. https://pubmed.ncbi.nlm.nih.gov/34552766/

Smith, P. J., & White, A. (2023). Influence of dietary protein sources on iron absorption. Nutrition Research Reviews, 26(1), 34–45.

World Health Organization. (2024). Hemoglobin Concentrations for the Diagnosis of Anemia and Assessment of Severity. Geneva: WHO.

Zulkarnain, A., & Putri, S. R. (2021). Relationship between animal and plant protein intake and the incidence of anemia. Indonesian Journal of Nutrition Science, 10(2), 112–118.