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 .
Iron absorption by human subjects from different iron fortification compounds added to Thai fish sauce
Objectives : ( a ) To measure iron absorption by human subjects from citric acid stabilized fish sauce fortified with ferrous sulfate , ferric ammonium citrate or ferrous lactate and ( b ) to identify the effect of added citric acid ( 3 g/l ) on iron absorption from ferrous sulfate fortified fish sauce . Design : Iron absorption from the intrinsically labeled compounds was determined via erythrocyte incorporation of isotopic labels ( 57Fe and 58Fe ) using a r and omized crossover design . In three separate absorption studies , 10 adult women each consumed a basic test meal of rice and vegetable soup seasoned with isotopically labeled , iron fortified fish sauce . Results : Iron absorption was significantly lower from ferrous lactate and from ferric ammonium citrate fortified fish sauce than from ferrous sulfate fortified fish sauce  . Fractional iron absorption ( geometric mean ; −1s.d . , + 1s.d . ) was 8.7(3.6 ; 21.4)% for ferrous lactate compared to 13.0(5.4 ; 31.4)% from ferrous sulfate , P=0.003 ( study 1 ) and 6.0(2.5 ; 14.3)% from ferric ammonium citrate relative to 11.7(4.4 ; 30.7)% from ferrous sulfate , P<0.001 , in study 2 . Citric acid added at a molar ratio of ∼2.5 to iron had no effect on iron absorption from ferrous sulfate ( study 3 ) . Iron absorption in the presence of citric acid was 14.1(6.4 ; 30.8)% compared to 12.0(5.8 ; 24.7)% in its absence ( P=0.26 ) . Conclusions : Iron absorption was 50–100 % higher from ferrous sulphate fortified fish sauce than from fish sauce fortified with ferric ammonium citrate or ferrous lactate . In the presence of citric acid as a chelator , ferrous sulfate would appear to be a useful fortificant for fish sauce . Sponsorship : International Atomic Energy Agency ( IAEA ) , Vienna ,
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 .