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 .
Effect of a beverage fortified with evaporated sugarcane juice on hemoglobin levels in preschool children.
The study objective was to measure the effect of consumption of a beverage mixed with a high-iron sweetener ( evaporated sugarcane juice known as rapadura ) on hemoglobin levels in preschool children , and to compare it with the effect of consuming the same beverage sweetened with refined sugar . Research consisted of a 12-week r and omized , controlled double-blind trial conducted in 2007 at a state-run school in Sobral , Brazil , among children aged 2 - 3 years . The study sample was divided into two groups-one consuming cashew juice mixed with 25 g of rapadura and 40 mg of ascorbic acid ( per 200-mL serving ) , and another consuming the same quantity of juice and ascorbic acid sweetened with 25 g of st and ard refined sugar . A significant statistical increase in hemoglobin was observed in the group consuming the rapadura-fortified beverage . It was therefore concluded that consumption of rapadura increased hemoglobin and thus reduced iron deficiency anemia in preschool children
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 .