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 .
Efficacy of different iron fortificants in wheat flour in controlling iron deficiency.
OBJECTIVE To observe the different impacts of electrolytic iron , FeSO4 , and NaFeEDTA on body iron store of anemic school students . METHODS Four hundreds anemic students at the age of 11 - 18 years were divided into four groups . Of which , three consumed different iron fortificants from wheat flour as food vehicle for six months and one consumed non-fortified flour ( control ) . The fortification level of electrolytic iron , FeSO4 , and NaFeEDTA was 60 mg Fe/kg , 30 mg Fe/kg , and 20 mg Fe/kg , respectively . Blood sample s were collected at 0 , 2 , 4 , and 6 months and hemoglobin ( Hb ) , serum ferritin ( SF ) , and transferrin receptor ( TfR ) were measured . RESULTS The hemoglobin levels in three intervention groups increased , the increments of Hb in the NaFeEDTA group were significantly higher than that in the other groups . SF and TfR levels increased in the tested groups and body iron store in the NaFeEDTA group was higher than that in the other groups . These parameters did not show any significant changes in the control group . CONCLUSION NaFeEDTA and FeSO4 fortified wheat flour has positive impacts on iron status in anemic students and NaFeEDTA is more effective than FeSO4 , while electrolytic iron is less effective in improving iron store in anemic students
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 .