This study aims to assess hemoglobin (Hb) level difference according to characteristics and wheat flour consumption frequency among Indonesian aged ≥10. This study used national health survey (Riskesdas) 2013 data, involving 42,705 subjects in the analysis. Hb level was the dependent variable and the independent variables included sample characteristics and wheat flour consumption frequency. An independent t-test was used to examine the difference between two categories of variables and one-way analysis of variance for variables ≥3 categories. There were significant differences in Hb level within groups according to gender, age, education, working status, residence, region, wealth index quintile, and wheat flour consumption frequency. Hb level was significantly higher among subjects with consumption of ≥3 times/week (13,435 g/dL) than consumption of 3 times/month or never (13,357 g/dL). By having sex stratification, the highest Hb level was significantly found among those who consumed wheat flour ≥3 times/week, both in women (12,701 g/dL) and men (14,115 g/dL). There was no difference in Hb level according to wheat flour frequency consumption after stratifying the place of residence. By having wealth index quintile stratification, the significant difference was only found among subjects in quintile 2, it showed that Hb level was higher among subjects who consumed wheat flour 1-2 times/week (13,458 g/dL) than 3 times/month or never (13,299 g/dL). Hb level was lower among a group of female, younger age, lower education, unemployed, living in a rural area, living in the eastern region, quintile 1, and wheat flour consumption 3 times/month or never. Maintaining sustainable Fe fortification in wheat flour is important to reduce anemia.Keywords: anemia, iron fortification, wheat flour consumption ABSTRAK Studi ini bertujuan untuk mengetahui perbedaan kadar hemoglobin (Hb) darah menurut karakteristik dan konsumsi tepung terigu penduduk ≥10 tahun. Studi ini menggunakan data survei kesehatan nasional (Riskesdas) 2013, dengan total sampel yang dianalisis dalam studi ini yaitu 42.705. Kadar Hb darah adalah variabel dependen dan variabel independen meliputi karakteristik dan frekuensi konsumsi tepung terigu sampel. Uji independent t-test digunakan untuk melihat perbedaan variabel dengan dua kategori dan uji one-way analysis of variance untuk variabel ≥3 kategori. Terdapat perbedaan kadar Hb darah yang signifikan antar kelompok menurut jenis kelamin, umur, pendidikan, status bekerja, tempat tinggal, region, kuintil indeks kepemilikan, dan frekuensi konsumsi tepung terigu. Penduduk yang mengonsumsi tepung terigu ≥3 kali/minggu (13,435 g/dL) secara signifikan memiliki kadar Hb darah lebih tinggi dibandingkan konsumsi 3 kali/bulan atau tidak pernah (13,357 g/dL). Setelah distratifikasi jenis kelamin, kadar Hb darah tertinggi secara signifikan pada penduduk dengan konsumsi tepung terigu ≥3 kali/minggu baik pada perempuan (12,701 g/dL) maupun laki-laki (14,115 g/dL). Tidak terdapat perbedaan kadar Hb darah menurut frekuensi konsumsi tepung terigu setelah distratifikasi tempat tinggal. Setelah distratifikasi kuintil indeks kepemilikan, perbedaan signifikan hanya terlihat pada penduduk di kuintil 2, yaitu kadar Hb darah lebih tinggi pada frekuensi konsumsi tepung terigu 1-2 kali/minggu (13,458 g/dL) dibandingkan konsumsi 3 kali/bulan atau tidak pernah (13,299 g/dL). Kadar Hb darah lebih rendah pada penduduk perempuan, umur lebih muda, pendidikan rendah, tidak bekerja, tinggal di pedesaan, tinggal di region Maluku Papua, dan mengonsumsi tepung terigu 3 kali per bulan/tidak pernah. Mempertahankan keberlanjutan fortifikasi Fe pada terigu berpotensi penting dalam menurunkan anemia.Kata kunci: anemia, fortifikasi Fe, konsumsi tepung terigu
Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology
