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 from meat pate fortified with ferric pyrophosphate in iron-deficient women.
OBJECTIVE Preventing iron deficiency has been a main target of the World Health Organization since 1992 . Difficulties to reach dietary recommended iron intakes and to enhance iron absorption should be overcome . We compared in iron-deficient women the bioavailability of iron of three meat pate products enriched with ferrous sulfate , ferric pyrophosphate encapsulated in liposomes , or ferric pyrophosphate encapsulated in liposomes plus a hemoglobin-based meat pigment . METHODS Seventeen women with low iron stores ( ferritin < 30 microg/L ) took part in a three-way , r and omized , crossover , double-blind postpr and ial intervention . Test meals consisted of 80 g of the three different enriched meat pate products , which were spread on two slices of white bread . The pate composition was 13.5 g of protein/100 g , 30 g of fat/100 g ( 49 % monounsaturated fatty acids , 35 % saturated fatty acids , 16 % polyunsaturated fatty acids ) , 1 g of carbohydrates/100 g , and 19 mg of total iron ( including 15 mg of iron from the test fortificants ) . Blood sample s were taken at baseline and each hour for 6 h after eating the meal and serum iron was determined . RESULTS Serum iron concentration evolution during the postpr and ial study was similar with the three meals , and maximum concentrations were obtained between hours 2 and 4 . The effect of type of fortificant was not significant . CONCLUSION Consumption of meat pate fortified with ferric pyrophosphate encapsulated in liposomes can be part of a dietary strategy for preventing iron deficiency in humans . The addition of larger amounts of a meat pigment rich in heme iron should be further studied
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 .