Sensitivity analyses and meta-regression for hemoglobin suggested a higher response with lower trial quality ( suboptimal allocation concealment and blinding ) , use of condiments , and sodium iron edetate and a lower response when adults were included .
Consumption of iron-fortified foods results in an improvement in hemoglobin , serum ferritin , and iron nutriture and a reduced risk of remaining anemic and iron deficient
BACKGROUND The utility of iron fortification of food to improve iron deficiency , anemia , and biological outcomes is not proven unequivocally .
Prevention of iron-deficiency anemia: comparison of high- and low-iron formulas in term healthy infants after six months of life.
OBJECTIVES For bottle-fed babies or nursing infants who receive milk supplements , the American Academy of Pediatrics recommends the use of iron-fortified infant formula . Because these recommendations have not been universally adopted , the hematologic effects of currently available low-iron formulas need to be determined . STUDY DESIGN Healthy Chilean 6-month-old infants ( without iron-deficiency anemia , born at term weighing > or 3.0 kg ) who were totally or partially weaned from the breast were r and omly allocated in a double-blind fashion to receive high-iron ( n = 430 ) or low-iron formula ( n = 405 ) , containing an average of 12.7 mg/L or 2.3 mg/L , respectively , of elemental iron as ferrous sulfate . Iron status was determined at 12 months . RESULTS The prevalence of iron-deficiency anemia was not different in the high- and low-iron groups ( 2.8 % versus 3.8 % , p = 0.35 ) . Nevertheless , infants receiving high-iron formula had somewhat higher levels of hemoglobin and serum ferritin , greater mean cell volumes , and lower erythrocyte protoporphyrin levels ( p < 0.005 ) . CONCLUSIONS Although high-iron formulas are more efficacious in improving iron status , currently available low-iron formulas may prevent iron-deficiency anemia in selected healthy , term infant population s with otherwise poor sources of dietary iron after 6 months of life . Formulas with relatively small amounts of iron appear to prevent iron-deficiency anemia . We speculate that the optimal level of iron fortification likely lies somewhere between the current levels in high- and low-iron formulas
Sensitivity analyses and meta-regression for hemoglobin suggested a higher response with lower trial quality ( suboptimal allocation concealment and blinding ) , use of condiments , and sodium iron edetate and a lower response when adults were included .
Consumption of iron-fortified foods results in an improvement in hemoglobin , serum ferritin , and iron nutriture and a reduced risk of remaining anemic and iron deficient
BACKGROUND The utility of iron fortification of food to improve iron deficiency , anemia , and biological outcomes is not proven unequivocally .