OBJECTIVE: To assess the impact of an intervention modifying dietary habits for the prevention of anaemia in rural India. DESIGN: Intervention study with data on anthropometric (weight, height) measurements, Hb and diet pattern. As per the cut-off for Hb in the government programme, women with Hb <11 g/dl had to be given Fe tablets and formed the supplemented group while those with Hb > 11 g/dl formed the non-supplemented group. Settings Three villages near Pune city, Maharashtra, India. SUBJECTS: Rural non-pregnant women (n 317) of childbearing age (15-35 years). RESULTS: After 1 year of intervention, mean Hb increased (from 10.94 (sd 1.22) g/dl to 11.59 (sd 1.11) g/dl) significantly (P < 0.01) with a consequent reduction in the prevalence of anaemia (from 82.0% to 55.4%) as well as Fe-deficiency anaemia (from 30.3% to 10.8%). Gain in Hb was inversely associated with the initial level of Hb. Significant gain in Hb (0.57 g/dl) was observed among women attending >50% of the meetings or repeating >50% of the recipes at home (0.45 g/dl) in the non-supplemented group and was smaller than that observed in the supplemented group. Consumption of green leafy vegetables more than twice weekly increased substantially from 44.7% to 60.6%, as did consumption of seasonal fruits. Logistic regression showed that women with lower participation in the intervention had three times higher risk (OR = 3.08; 95% CI 1.04, 9.13; P = 0.04) for no gain in Hb compared with those having high participation. CONCLUSIONS: Developing action programmes for improving nutritional awareness to enhance the consumption of Fe-rich foods has great potential for preventing anaemia in rural India.
OBJECTIVE: To assess the impact of an intervention modifying dietary habits for the prevention of anaemia in rural India. DESIGN: Intervention study with data on anthropometric (weight, height) measurements, Hb and diet pattern. As per the cut-off for Hb in the government programme, women with Hb <11 g/dl had to be given Fe tablets and formed the supplemented group while those with Hb > 11 g/dl formed the non-supplemented group. Settings Three villages near Pune city, Maharashtra, India. SUBJECTS: Rural non-pregnant women (n 317) of childbearing age (15-35 years). RESULTS: After 1 year of intervention, mean Hb increased (from 10.94 (sd 1.22) g/dl to 11.59 (sd 1.11) g/dl) significantly (P < 0.01) with a consequent reduction in the prevalence of anaemia (from 82.0% to 55.4%) as well as Fe-deficiency anaemia (from 30.3% to 10.8%). Gain in Hb was inversely associated with the initial level of Hb. Significant gain in Hb (0.57 g/dl) was observed among women attending >50% of the meetings or repeating >50% of the recipes at home (0.45 g/dl) in the non-supplemented group and was smaller than that observed in the supplemented group. Consumption of green leafy vegetables more than twice weekly increased substantially from 44.7% to 60.6%, as did consumption of seasonal fruits. Logistic regression showed that women with lower participation in the intervention had three times higher risk (OR = 3.08; 95% CI 1.04, 9.13; P = 0.04) for no gain in Hb compared with those having high participation. CONCLUSIONS: Developing action programmes for improving nutritional awareness to enhance the consumption of Fe-rich foods has great potential for preventing anaemia in rural India.
Authors: Grace Z H Tan; Sudipta S Das Bhowmik; Thi M L Hoang; Mohammad R Karbaschi; Alexander A T Johnson; Brett Williams; Sagadevan G Mundree Journal: Front Plant Sci Date: 2017-10-13 Impact factor: 5.753
Authors: Cláudia Fançony; Ânia Soares; João Lavinha; Henrique Barros; Miguel Brito Journal: Int J Environ Res Public Health Date: 2019-02-05 Impact factor: 3.390
Authors: Rebecca L Lander; K Michael Hambidge; Jamie E Westcott; Gabriela Tejeda; Tshilenge S Diba; Shivanand C Mastiholi; Umber S Khan; Ana Garcés; Lester Figueroa; Antoinette Tshefu; Adrien Lokangaka; Shivaprasad S Goudar; Manjunath S Somannavar; Sumera Aziz Ali; Sarah Saleem; Elizabeth M McClure; Nancy F Krebs; On Behalf Of The Women First Preconception Nutrition Trial Group Journal: Nutrients Date: 2019-07-10 Impact factor: 5.717