A PILOT STUDY OF FLOUR FORTIFICATION WITH IRON SULFATE IN A DEFINED POPULATION IN ISFAHAN –IRAN
Abstract
Introduction: According to the reports 2175 million people are suffering from anemia including developing countries. That is the most common problem in pregnant women, children of primary school age. Anemia caused by iron deficiency is one of the most common nutritional disorder in the world.
Methods: In a field trial, two separated random samples in Shahin Shahr were consumed fortified bread for six months. Serum ferritin and erythrocyte indices determind before and six months after fortified bread consumption.
Results: There was no significant decrease in erythrocyte indices, but, the percent of cases with ferritin less than 18 ng/ml were significantly decreased after six months of fortified bread comsumption (P < 0.05).
Discussion: There are some important difficulties in flour fortification with iron sulfate witch can decrease its effectiveness in prevention of iron deficiency anemia at least in short period.
Methods: In a field trial, two separated random samples in Shahin Shahr were consumed fortified bread for six months. Serum ferritin and erythrocyte indices determind before and six months after fortified bread consumption.
Results: There was no significant decrease in erythrocyte indices, but, the percent of cases with ferritin less than 18 ng/ml were significantly decreased after six months of fortified bread comsumption (P < 0.05).
Discussion: There are some important difficulties in flour fortification with iron sulfate witch can decrease its effectiveness in prevention of iron deficiency anemia at least in short period.
Keywords
Iron deficiency anemia, Iron supplement, Field trial, Isfahan