OBJECTIVES: To develop iron rich snacks using locally available iron rich foods and analyze their iron content when cooked in iron pots. Further, the efficacy of the developed snacks, cooked in iron pots was examined on the hemoglobin status of pre-school children through a three month randomized trial. METHODS:Four iron rich snacks (mean iron content 2.1mg/serving) were cooked in iron pots and 27 preschool children (meanage 2.9 ± 0.9 y, 12 boys) were supplemented with the snacks for 4 mo. Anthropometry and dietary intake data were collected. Hemoglobin, serum iron and transferrin saturation were assessed. RESULTS: An increase of 16.2 % in the iron content was found in the snacks cooked in iron pots than cooked in Teflon coated non-stick pots. After 4 mo of supplementation, a significant increase of 7.9 % was seen in the hemoglobin of the children. CONCLUSION: This pilot study demonstrated that iron rich recipes cooked in iron pot have a beneficial effect on iron status of children. Therefore, such food based strategies have the potential to alleviate iron deficiency anemia not only in children but also in other vulnerable sections of society like in pregnant women.
RCT Entities:
OBJECTIVES: To develop iron rich snacks using locally available iron rich foods and analyze their iron content when cooked in iron pots. Further, the efficacy of the developed snacks, cooked in iron pots was examined on the hemoglobin status of pre-school children through a three month randomized trial. METHODS: Four iron rich snacks (mean iron content 2.1mg/serving) were cooked in iron pots and 27 preschool children (mean age 2.9 ± 0.9 y, 12 boys) were supplemented with the snacks for 4 mo. Anthropometry and dietary intake data were collected. Hemoglobin, serum iron and transferrin saturation were assessed. RESULTS: An increase of 16.2 % in the iron content was found in the snacks cooked in iron pots than cooked in Teflon coated non-stick pots. After 4 mo of supplementation, a significant increase of 7.9 % was seen in the hemoglobin of the children. CONCLUSION: This pilot study demonstrated that iron rich recipes cooked in iron pot have a beneficial effect on iron status of children. Therefore, such food based strategies have the potential to alleviate iron deficiency anemia not only in children but also in other vulnerable sections of society like in pregnant women.
Authors: John Mason; Adam Bailes; Mary Beda-Andourou; Nancy Copeland; Teresa Curtis; Megan Deitchler; Leigh Foster; Marianna Hensley; Peter Horjus; Christine Johnson; Tina Lloren; Ana Mendez; Mary Munoz; Jonathan Rivers; Gwyneth Vance Journal: Food Nutr Bull Date: 2005-03 Impact factor: 2.069
Authors: Veena H Ekbote; Anuradha V Khadilkar; Shashi A Chiplonkar; Vaman V Khadilkar Journal: J Bone Miner Metab Date: 2010-10-13 Impact factor: 2.626
Authors: Meghna R Desai; Ritesh Dhar; Daniel H Rosen; Simon K Kariuki; Ya Ping Shi; Piet A Kager; Feiko O Ter Kuile Journal: J Nutr Date: 2004-05 Impact factor: 4.798
Authors: Anuradha V Khadilkar; Shashi A Chiplonkar; Neha A Kajale; Veena H Ekbote; Lavanya Parathasarathi; Raja Padidela; Vaman V Khadilkar Journal: Pediatr Res Date: 2018-01-17 Impact factor: 3.756