Doungtawan Sang-ngoenCarol HutchinsonWarapone SatheannoppakaoMathuros TipayamongkholgulMahidol University2020-03-262020-03-262020-01-01Ecology of Food and Nutrition. (2020)15435237036702442-s2.0-85080948283https://repository.li.mahidol.ac.th/handle/20.500.14594/53526© 2020, © 2020 Taylor & Francis Group, LLC. Data were collected as part of a cross-sectional study. The objectives were to compare dietary intakes of iron and enhancers and inhibitors of non-heme iron absorption in hill tribe and urban women of Chiang Rai province, northern Thailand, and compare iron- and vitamin C- containing foods sold in markets in both settings. Dietary data were collected using three 24- hour recalls from 128 women aged 19–50 years (hill tribe: n = 65; urban n = 63), and proportions of low-, medium- and high-iron/vitamin C containing foods were surveyed in local markets. Hill tribe women consumed less iron, animal protein, vitamin C and calcium, but market availability of iron/vitamin C foods was similar. Future interventions should focus on food choice modification, to improve intakes of iron and foods that enhance its absorption, especially among hill tribe women.Mahidol UniversityAgricultural and Biological SciencesEnvironmental ScienceMedicineDietary Iron Intake and Availability in Hill Tribe and Urban Women, Chiang Rai Province, Northern ThailandArticleSCOPUS10.1080/03670244.2020.1737041