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-biofortified rice improves the iron stores of nonanemic Filipino women.
Iron deficiency is endemic in much of the world , and food system-based approaches to eradication may be viable with new plant breeding approaches to increase the micronutrient content in staple crops . It is thought that conventional plant breeding approaches provide varieties of rice that have 400 - 500 % higher iron contents than varieties commonly consumed in much of Asia . The efficacy of consuming high-iron rice was tested during a 9-mo feeding trial with a double-blind dietary intervention in 192 religious sisters living in 10 convents around metro Manila , the Philippines . Subjects were r and omly assigned to consume either high-iron rice ( 3.21 mg/kg Fe ) or a local variety of control rice ( 0.57 mg/kg Fe ) , and daily food consumption was monitored . The high-iron rice contributed 1.79 mg Fe/d to the diet in contrast to 0.37 mg Fe/d from the control rice . The 17 % difference in total dietary iron consumption compared with controls ( 10.16 + /- 1.06 vs. 8.44 + /- 1.82 mg/d ) result ed in a modest increase in serum ferritin ( P = 0.10 ) and total body iron ( P = 0.06 ) and no increase in hemoglobin ( P = 0.59 ) . However , the response was greater in nonanemic subjects for ferritin ( P = 0.02 ) and body iron ( P = 0.05 ) , representing a 20 % increase after controlling for baseline values and daily rice consumption . The greatest improvements in iron status were seen in those nonanemic women who had the lowest baseline iron status and in those who consumed the most iron from rice . Consumption of biofortified rice , without any other changes in diet , is efficacious in improving iron stores of women with iron-poor diets in the developing world
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 .