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 .
Acceptability of micronutrient sprinkles: a new food-based approach for delivering iron to First Nations and Inuit children in Northern Canada.
Iron deficiency anemia ( IDA ) is a significant public health problem among Canadian Aboriginal children . The objectives of this study were to determine the acceptability and safety of microencapsulated-iron sprinkles , a new powdered form of iron packaged in a single-serving sachet for prevention of IDA . A total of 102 non-anemic children aged 4 to 18 months from three communities were r and omized to receive sprinkles containing 30 mg Fe/day ( NR = 49 ) or placebo ( NR = 53 ) for six months . To assess acceptability , adherence and side effects were monitored bi-weekly . To assess safety , serum ferritin ( SF ) concentration and anthropometry were measured at baseline and end . Mean adherence was 59.6 + /- 27.7 percent . There were no differences in adherence , SF , anthropometric status or side effects between groups . Although there were no differences in hemoglobin ( Hb ) concentration and anemia prevalence from baseline to end and between groups , the Hb curve shifted to the right ( increased ) for the sprinkles group and to the left ( decreased ) for the placebo group . Sprinkles may provide a safe and acceptable option to the current st and ard of care ( i.e. ferrous sulphate drops ) for the provision of iron in Canadian Aboriginal population
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 .