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‐fortified and unfortified cow's milk: Effects on iron intakes and iron status in young children
Iron intakes and iron status were evaluated in 36 young Swedish children given either iron‐fortified or unfortified cow 's milk . All children had good iron status and had received breast milk or ironfortified formulae during infancy . Twenty 1‐y‐old children were r and omized to a diet with iron‐fortified milk ( 7.0 or 14.9 mg Fe T−1 ) and 16 to a diet with unfortified milk . The  iron  intakes in the unfortified group at 15 and 18 mo ( mean ± SD 5.19 ± 2.29 and 5.84 ± 1.62 mg d−1 ) were low in relation to Nordic Nutrition Recommendations , while the intakes in the iron‐fortified group ( 10.20 ±2.60 and 10.87 ± 2.79 mg d−1 ) were normal in relation to recommendations . The gain ( increase ) from receiving fortified diet during the study period was at most [ upper limit for 95 % confidence interval ( CI ) ] 2.6 g T−1 in blood haemoglobin , 1.9 fl in mean corpuscular volume , 2.7 Limol in serum iron and 4.5 % in transferrin iron saturation , and the gain ( decrease ) was at most ( lower limit for 95 % CI ) 0.29 g T−1 in serum transferrin and 0.9 mgr−1 in serum transferrin receptor ( TfR ) . None of these differences was statistically significant . There was an almost significantly higher increase in serum ferritin ( 1.4 times higher relation of values at the end compared with the beginning , p= 0.06 ) and a significantly higher ( 1.2 ; p= 0.047 ) decrease in TfR/ log10 ferritin ratio in the fortified group
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 .