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 .
Efficacy of iron-fortified rice in reducing anemia among schoolchildren in the Philippines.
BACKGROUND Iron deficiency anemia ( IDA ) in the Philippines is a serious public health problem . Fortifying rice offers a great opportunity to control IDA . However , information on other types of fortificants that can be used is scarce . OBJECTIVE To compare the effects of two types of iron fortificants in rice in improving the hematological status of schoolchildren . DESIGN 180 r and omly selected 6-to 9-year-old anemic children were r and omly allocated to three groups in a double-blinded manner : One group received iron-enriched rice ( IER ) with extruded iron premix rice ( IPR ) using ferrous sulfate as fortificant ( ExFeSO4 ) ; the second group received IER with extruded IPR using micronized dispersible ferric pyrophosphate ( ExFeP80 ) ; and the third group received non-fortified rice ( Control ) . These were administered daily for 5 days a week for 6 months . Blood sample s were collected at baseline after 3 and 6 months . RESULTS At baseline , one child in the ExFeP80 group was suffering from IDA ; at 3 months , no IDA was found in any groups ; while at 6 months , one child in the ExFeP80 developed IDA . The baseline prevalence of anemia in all groups , which was 100 % , was significantly reduced to 51 % , 54 % , and 63 % in the ExFeSO4 , ExFeP80 and Control groups respectively . After 6 months , further significant reductions were observed in the ExFeSO4 ( 38 % ) and ExFeP80 ( 33 % ) but remained at 63 % in the Control group . Greater , significant increases were also observed in plasma ferritin in the fortified groups than in the Control group from baseline to 6 months . The predictors of change in hemoglobin ( Hb ) and plasma ferritin were group allocation and basal values . CONCLUSION The consumption of rice fortified with FeP80 using extrusion technology has similar effects as that of FeSO4 in reducing the prevalence of IDA among schoolchildren
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 .