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 .
The efficacy of ferrous bisglycinate and electrolytic iron as fortificants in bread in iron-deficient school children.
Food fortification is an important long-term strategy for addressing micronutrient deficiencies . Finding the ideal Fe fortification compound , however , remains a challenge . In the present study the effect of ferrous bisglycinate as fortificant in brown bread was compared with that of electrolytic Fe among Fe-deficient school children in a r and omised controlled trial . Children ( n 160 ) , aged 6 - 11 years , with serum ferritin < 20 microg/l , were r and omly assigned to one of three treatment categories : ( i ) st and ard unfortified bread ; ( ii ) bread with electrolytic Fe as fortificant ; and ( iii ) bread with ferrous bisglycinate as fortificant . Each child received four slices of bread ( 120 g ) on school days , which supplied an average of 3.66 mg elemental Fe per intervention day for 137 d ( 2.52 mg/d for 75 d and 5.04 mg/d for 62 d ) over a period of 7.5 months . Hb , serum ferritin , serum Fe and transferrin saturation were measured at baseline and at the end of the intervention . Significant treatment effects were observed for Hb ( P = 0.013 ) , serum Fe ( P = 0.041 ) and transferrin saturation ( P = 0.042 ) in the ferrous bisglycinate group , but not in the electrolytic Fe group . There were no significant intervention effects for serum ferritin in either treatment group . Overall , ferrous bisglycinate as Fe fortificant in brown bread performed better than electrolytic Fe in a group of Fe-deficient school children over a period of 7.5 months
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 .