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 .
Food-based strategies improve iron status in toddlers: a randomized controlled trial12.
BACKGROUND Nonanemic iron deficiency is common in toddlers in developed countries . Food-based strategies are safe methods to control and prevent mild micronutrient deficiencies . OBJECTIVE Our objective was to determine the efficacy of an increased intake of red meat , or the consumption of iron-fortified milk , in improvement of iron status in toddlers at a population level . DESIGN In this 20-wk r and omized placebo-controlled trial , 225 healthy nonanemic 12 - 20-mo-old children were assigned to 1 of 3 groups : red meat ( toddlers encouraged to consume approximately 2.6 mg iron from red meat dishes daily ) , fortified milk [ toddlers ' regular milk replaced with iron-fortified ( 1.5 mg iron/100 g prepared milk ) cow milk ] , or control [ toddlers ' regular milk replaced with nonfortified ( 0.01 mg iron/100 g prepared milk ) cow milk ] . Blood sample s were collected at baseline and at 20 wk for hemoglobin , serum ferritin , serum transferrin receptor , and C-reactive protein . The prevalence of suboptimal iron status ( ie , depleted iron stores , iron-deficient erythropoiesis , and iron deficiency anemia ) was determined , and body iron was calculated . RESULTS No intervention effects were shown on the prevalence of suboptimal iron status . Serum ferritin increased by 44 % ( 95 % CI : 14 % , 82 % ; P = 0.002 ) in the fortified milk group , did not change ( + 10 % ) in the red meat group ( 95 % CI : -7 % , 30 % ; P = 0.241 ) , and tended to decrease ( -14 % ) in the control group ( 95 % CI : -27 % , 1 % ; P = 0.063 ) . By 20 wk , in comparison with the control group , serum ferritin and body iron were significantly higher in the fortified milk group ( both P < 0.001 ) , and serum ferritin was significantly higher in the red meat group ( P = 0.033 ) . CONCLUSIONS Consumption of iron-fortified milk can increase iron stores in healthy nonanemic toddlers , whereas increased intakes of red meat can prevent their decline . This trial was registered at actr.org.au as ACTRN12605000487617
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 .