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 fortification of dried skim milk and maize-soy-bean-milk mixture (CSM): availability of iron in Jamaican infant.
The availability of iron added to dried skim milk and to maize-soya-bean-milk mixture ( CMS ) was measured by whole-body counting in thirty clinical ly healthy children and compared with the availability of Fe from ferrous ascorbate alone . The mean absorption of Fe added as ferrous sulphate to a test meal of dried skim milk was 9.5 percent when the test meal was given as a sweetened drink . When maize meal was added to the dried skim milk to produce a porridge the mean absorption of the supplementary Fe was reduced to 6.3 percent . The mean absorption of Fe given as ferrous ascorbate alone was 59.6 percent . These results differed from those reported for indirect tests done with animals in which the absorption of inorganic Fe added to milk-based feed preparations for infants was substantially greater than that of dietary Fe . The mean absorption of Fe added as  ferrous fumarate  to a test meal of maize-soya-bean-milk mixture was 6.0 percent , whereas that of Fe given as ferrous ascorbate alone was 63.5 percent . The amount of supplementary Fe added to maize-soya-bean-milk mixture ( USA Department of Agriculture specification ) was considered to be adequate . ( AU
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 .