Kyly C Whitfield1, Crystal D Karakochuk2, Hou Kroeun3, Ly Sokhoing3, Benny B Chan2, Mam Borath4, Prak Sophonneary5, Kirsten Moore2, Jeffery K T Tong2, Judy McLean2, Aminuzzaman Talukder3, Larry D Lynd6, Eunice C Y Li-Chan2, David D Kitts2, Tim J Green7. 1. Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, Nova Scotia, Canada; Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada. 2. Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada. 3. Helen Keller International, Phnom Penh, Cambodia. 4. National Sub-Committee for Food Fortification, Ministry of Planning, Phnom Penh, Cambodia. 5. National Maternal and Child Health Centre, Ministry of Health, Phnom Penh, Cambodia. 6. Pharmaceutical Sciences, University of British Columbia, Vancouver, British Columbia, Canada. 7. Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada; South Australian Health and Medical Research Institute, Adelaide, South Australia, Australia; Discipline of Paediatrics and Reproductive Health, University of Adelaide, Adelaide, South Australia, Australia. Electronic address: tim.green@sahmri.com.
Abstract
OBJECTIVES: To assess whether ad libitum consumption of thiamin-fortified fish sauce over 6 months yields higher erythrocyte thiamin diphosphate concentrations (eTDP) among women of childbearing age and their children aged 12-59 months compared with control sauce containing no thiamin. STUDY DESIGN: In this double-blind, randomized controlled efficacy trial, 276 nonpregnant, nonlactating women (18-45 years of age) and their families in Prey Veng, Cambodia, were randomized to receive 1 of 3 fish sauce formulations: low thiamin concentration (low, 2 g/L), high thiamin concentration (high, 8 g/L), or a control (no thiamin) fish sauce. Baseline (t = 0) and endline (t = 6 months) eTDP were measured with the use of high-performance liquid chromatography with a fluorescence detector. RESULTS:Fish sauce consumption did not differ between treatment groups (P = .19). In intent-to-treat analysis, women's baseline-adjusted endline eTDP (mean; 95% CI) was higher among women in the low (259; 245-274 nmol/L) and high (257; 237-276 nmol/L) groups compared with control (184; 169-198 nmol/L; P < .001); low and high groups did not differ (P = .83). Similarly, children's baseline-adjusted eTDP was higher in the low (259; 246-271 nmol/L) and high (257; 243-270 nmol/L) groups compared with control (213; 202-224 nmol/L; P < .001). CONCLUSION:Fortified fish sauce appears to be an efficacious means of improving biochemical thiamin status in nonpregnant, nonlactating women and their children (1-5 years of age) living in rural Cambodia. TRIAL REGISTRATION: ClinicalTrials.gov: NCT02221063.
RCT Entities:
OBJECTIVES: To assess whether ad libitum consumption of thiamin-fortified fish sauce over 6 months yields higher erythrocyte thiamin diphosphate concentrations (eTDP) among women of childbearing age and their children aged 12-59 months compared with control sauce containing no thiamin. STUDY DESIGN: In this double-blind, randomized controlled efficacy trial, 276 nonpregnant, nonlactating women (18-45 years of age) and their families in Prey Veng, Cambodia, were randomized to receive 1 of 3 fish sauce formulations: low thiamin concentration (low, 2 g/L), high thiamin concentration (high, 8 g/L), or a control (no thiamin) fish sauce. Baseline (t = 0) and endline (t = 6 months) eTDP were measured with the use of high-performance liquid chromatography with a fluorescence detector. RESULTS: Fish sauce consumption did not differ between treatment groups (P = .19). In intent-to-treat analysis, women's baseline-adjusted endline eTDP (mean; 95% CI) was higher among women in the low (259; 245-274 nmol/L) and high (257; 237-276 nmol/L) groups compared with control (184; 169-198 nmol/L; P < .001); low and high groups did not differ (P = .83). Similarly, children's baseline-adjusted eTDP was higher in the low (259; 246-271 nmol/L) and high (257; 243-270 nmol/L) groups compared with control (213; 202-224 nmol/L; P < .001). CONCLUSION: Fortified fish sauce appears to be an efficacious means of improving biochemical thiamin status in nonpregnant, nonlactating women and their children (1-5 years of age) living in rural Cambodia. TRIAL REGISTRATION: ClinicalTrials.gov: NCT02221063.
Authors: Kyly C Whitfield; Hou Kroeun; Tim Green; Frank T Wieringa; Mam Borath; Prak Sophonneary; Jeffrey R Measelle; Dare Baldwin; Lisa N Yelland; Shalem Leemaqz; Kathleen Chan; Jelisa Gallant Journal: BMJ Open Date: 2019-07-09 Impact factor: 2.692
Authors: Kathleen Chan; Jelisa Gallant; Shalem Leemaqz; Dare A Baldwin; Mam Borath; Hou Kroeun; Jeffrey R Measelle; Rem Ngik; Sophonneary Prak; Frank T Wieringa; Lisa N Yelland; Tim J Green; Kyly C Whitfield Journal: Ann N Y Acad Sci Date: 2021-01-07 Impact factor: 5.691