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 .
Domestic Drinking Water—An Effective Way to Prevent Anemia among Low Socioeconomic Families in Brazil
Iron deficiency and iron-deficiency anemia are common in the developing world . We evaluated the feasibility of iron fortification of domestic drinking water to prevent and control iron deficiency and iron-deficiency anemia .  Twenty-one families representing 88 persons , including children , were selected to participate in this study . Twelve families added an iron solution plus ascorbic acid to their domestic drinking water over a four months period and nine families added a placebo . Blood sample s were collected , before and after the four months , for hemoglobin and serum ferritin measurements . Iron-fortified drinking water increased hemoglobin ( children 10.9 ±1.1 g/dl to 11.7 ± 1.1 g/dl p < .01 , adults 12.9 ± 1.7 g/dl to 13.7 ± 1.7 g/dl p < .01 ) and ferritin ( children 27.6 ± 21.6 ng/dl to 33.8 ± 22.1 ng/dl , adults 74.8 ± 41.3 ng/dl to 106.2 ± 93.9 ng/dl p < .05 ) . No significant changes in hemoglobin and ferritin were found in the placebo group after 4 months . Preparation , distribution , and consumption of the solutions were successful . Iron fortification of household drinking water can be a simple and effective alternative to deal with iron deficiency and iron-deficiency anemia in less developed areas
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 .