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Effectiveness Of Fortification Of Corn Flour-derived Products With Hydrogen-reduced Elemental Iron On Iron-deficiency Anaemia In Children And Adolescents In Southern Brazil

Lúcia HS Miglioranza, José Wander Breganó, Isaias Dichi, Tiemi Matsuo, Jane Bandeira Dichi, Décio Sabbatini Barbosa

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AbstractObjectiveTo find the ideal combination of Fe fortifier and its food vehicle is an essential measure in developing countries. However, its cost also plays an important role. In the present study, the effect on blood parameter values of corn flour-derived products fortified with powdered elemental Fe in the form of H2-reduced Fe was investigated in children and adolescents.MethodsOne hundred and sixty-two individuals (eighty-six boys and seventy-six girls) from public educational centres in Londrina, Paraná (southern Brazil) participated in the study. Fe-deficiency anaemia (IDA) was defined when Hb and serum ferritin values fell below 12 g/dl and 20 μg/l, respectively; Fe deficiency (ID) was considered when serum ferritin was below 20 μg/l.ResultsThe prevalence of ID and IDA decreased from 18·0 % and 14·9 %, values found at the beginning of the study, to respectively 5·6 % and 1·2 % after 6 months. Changes from altered to normal values occurred more often than normal to altered values with transferrin saturation (14·2 % v. 6·8 %; P < 0·04) and ferritin (12·4 % v. 0 %; P < 0·001). Hb, transferrin saturation and ferritin showed differences between normal and altered parameters after 6 months (P < 0·001).ConclusionA pronounced reduction in the prevalence of ID and IDA was observed in children and adolescents following 6 months’ ingestion of corn flour-derived products enriched with elemental Fe.