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 .
A local-ingredient-based, processed flour to improve the energy, iron and zinc intakes of young children: a community-based intervention
The present study was undertaken to determine the actual amounts of mush consumed and energy iron and zinc intakes of , and to investigate the attendance rate among , children aged 6–23 months due to an improved mush intervention .  A cohort of 208 children from 27 villages was followed up for 6 months . Twice a day , 6 days/week , each mother took her child to the nutrition centre we had opened in her village to receive the mush and fed it to her child . Amounts consumed were 15 , 21 and 33 g/kg body weight/meal for children aged 6–8 , 9–11 and 12–23 months respectively . The average ( st and ard deviation ) attendance rate was 68.0 % ( 25.6 % ) . The median ( range ) daily intakes from the mush were 213 ( 25–373 ) kcal , 5.3 ( 0.6–9.3 ) mg , and 2.3 ( 0.3–4.1 ) mg for energy , iron and zinc , respectively . This flour and mush production should enter the routines of individual households , supported by a large-scale programme of nutrition education
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 .