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 by milk fortification. II. A field trial with a full-fat acidified milk.
In a longitudinal study from age 3 to 15 mo , 276 term , healthy , spontaneously weaned infants received a full-fat acidified milk fortified with 15 mg of elemental Fe as ferrous sulfate and 100 mg of ascorbic acid/100 g of powder and  278 control infants received milk without additives . At ages 9 and 15 mo significant differences were encountered in all measures of Fe nutriture in favor of the fortified group ( p less than 0.001 ) . Anemia ( Hg less than 110 g/L ) was present in 25.7 % of unfortified infants compared with only 2.5 % in those fortified at age 15 mo . Saturation of transferrin less than 9 % was present in 33.8 % and serum ferritin less than 10 micrograms/L in 39.1 % of the nonfortified infants . The figures for the fortified group were 7 and 8.5 % respectively . The efficiency of the fortified acidified milk in eradicating Fe deficiency in the infants while discouraging use by other family members make this milk a useful targeted product in programs of supplementary food distribution in the underdeveloped world
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 .