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 .
[Efficiency of NaFeEDTA fortified soy sauce on anemia prevention].
OBJECTIVE Study the efficiency of the NaFeEDTA fortified soy sauce on anemia prevention among the children from iron deficiency anemia ( IDA ) prevalence region . METHODS A double blind controlled r and om intervention in Bijie , Guizhou was conducted for 18 months . The finger hemoglobin ( Hb ) was detected at baseline and after 6 , 12 , 18 months intervention . Anthropometrics were also taken at baseline and after 12 months intervention . RESULTS The Hb level increased significantly in the intervention group [ ( 111.08 + /- 11.31 ) g/L at baseline and ( 122.99 + /- 8.43 ) g/L after 12 months ] , the anemia prevalence decreased markedly ( 58.0 % at baseline , 17.6 % after 12 months ) . After 12 months intervention , a significantly gain of the weight for age Z-score ( WAZ ) was observed in the intervention group . The abdomen and triceps skin folders were thicker in the intervention group , and the intervention group had greater gains of the abdomen and triceps skin folders than those in the control group . CONCLUSION The soy sauce fortified with NaFeEDTA can increase the Hb level and decrease the prevalence of anemia in the children , and the NaFeEDTA fortified soy sauce can enhance the weight gain and the pull up of the subcutaneous fat . It is suggested that using NaFeEDTA fortified soy sauce in high IDA prevalence population was an efficient way for IDA preventing
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 .