TITLE:
Predictors of Iron-Rich Foods Consumption among Children Aged between 24 - 59 Months in the Butezi Health District, Eastern Region, Burundi
AUTHORS:
Munezero Belyse, Kisuse Juma, Senkoro Mbazi, Mfinanga Sayoki, Sindayikengera Sévérin, Niyukuri Jonathan
KEYWORDS:
Nutrition, Preschool Children, Iron-Deficiency Anemia, Burundi
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.17 No.8,
August
17,
2026
ABSTRACT: Background: Iron-deficiency anemia is a major public health problem among young children worldwide, particularly in sub-Saharan Africa, where it impairs growth, immunity, and cognitive development. Iron deficiency, primarily from insufficient intake of iron-rich foods, is a leading cause of childhood anemia. Burundi is no exception, and data on factors associated with the consumption of iron-rich foods among preschool-aged children remain scarce. Objective: This study aimed to determine the prevalence of iron-rich food consumption and the factors associated with it among children aged 24 to 59 months in the Butezi health district of Burundi, to provide findings that could inform policymakers in the fight against malnutrition caused by micronutrient deficiencies. Methods: A cross-sectional study was conducted among 602 mother-child pairs in the Butezi health district. Consumption of iron-rich foods was defined as consumption of at least 2 of the following foods: legumes, meat, eggs, and green vegetables. The data were collected using a structured, pre-tested questionnaire administered in person in Kirundi by trained interviewers, and were then entered and analyzed using Stata 15 software. A descriptive statistical analysis, a univariate analysis, and a multivariate analysis with logistic regression were used to describe and identify the factors associated with the consumption of iron-rich foods. Adjusted odds ratios (aORs) and their 95% confidence intervals (CIs) have been calculated and included. Results: The prevalence of iron-rich food intake was 41.20% (95% CI: 37.3% - 45.1%). Most of the children in the study ate more legumes (51.33%) and green vegetables (71.59%) than meat (11.13%) and eggs (1.99%). In the multivariate model, consumption of iron-rich foods was significantly associated with male gender (aOR = 1.71, 95% CI: 1.23 - 2.40), with the mother having completed secondary or higher education (aOR = 2.00, 95% CI: 1.12 - 3.58), owning both small and large livestock (aOR = 3.50, 95% CI: 1.26 - 10.01), the mother’s nutrition education (adjusted OR = 1.65, 95% CI: 1.03 - 2.62), the father’s involvement in the child’s feeding (aOR = 1.62, 95% CI: 1.09 - 2.40), and meal frequency (aOR = 0.54, 95% CI: 0.34 - 0.84 for one meal per day versus at least two per day). Conclusions: As the identified predictive factors were sociodemographic and dietary habits, interventions aimed at improving infant nutrition in the study area should consider multidimensional strategies, including maternal education, agricultural diversification, gender-equitable dietary practices, and promoting fathers’ involvement in feeding children. Considering the very low intake of iron from animal sources, these interventions should also encourage the consumption of foods that promote the absorption of non-heme iron, such as fruits and vegetables rich in vitamin C eaten with legumes. Strengthening these multidimensional strategies could help increase the consumption of iron-rich foods and, subsequently, reduce the burden of anemia among children aged 24 to 59 months in the Butezi health district.