Vitamin C-Rich Guava Consumed with Mungbean Dal Reduces Anemia and Increases Hemoglobin but not Iron Stores: A Randomized Controlled Trial of Food-to-Food Fortification in Indian Children

被引:0
作者
Rani, Varsha [1 ,2 ]
Moretti, Diego [1 ,3 ,4 ,5 ]
Khetarpaul, Neelam [2 ]
Thankachan, Prashanth [6 ]
Zimmermann, Michael B. [1 ,3 ,7 ]
Melse-Boonstra, Alida [1 ]
Brouwer, Inge D. [1 ,8 ]
机构
[1] Wageningen Univ & Res, Div Human Nutr & Hlth, Wageningen, Netherlands
[2] Chaudhary Charan Singh Haryana Agr Univ, Dept Foods & Nutr, Hisar, India
[3] Swiss Fed Inst Technol, Inst Food Sci & Nutr, Human Nutr Lab, Zurich, Switzerland
[4] Swiss Distance Univ Appl Sci FFHS, Nutrt Res, Zurich, Switzerland
[5] Univ Appl Sci South Switzerland SUPSI, Zurich, Switzerland
[6] St Johns Natl Acad Hlth Sci, Inst Populat Hlth & Clin Res, Div Nutr, Bangalore, India
[7] Univ Oxford, Med Res Council, Radcliffe Dept Med, Weatherall Inst Mol Med, Oxford, England
[8] Int Food Policy Res Inst, Nutr Diets & Hlth Unit, Washington, DC USA
关键词
iron; anemia; vitamin C; guava; mungbean; school feeding; children; India; ASCORBIC-ACID; ABSORPTION; BIOAVAILABILITY; SCHOOLCHILDREN; DEFICIENCY; IMPACT; WOMEN; JUICE; MEAL; ZINC;
D O I
10.1016/j.tjnut.2024.10.042
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Background: Adding vitamin C-rich fruit to staples containing iron could be an effective strategy to improve iron bioavailability and thereby reduce iron-deficiency anemia in children. Objectives: We aimed to assess the effect of consuming a mungbean-based meal with or without guava fruit on body iron stores, hemo- globin concentration, and anemia of children as part of a school feeding program. Methods: We conducted a 7-mo randomized, controlled trial with 6- to 10-y-old school children (n = 200; 46% anemic, 71% iron-deficient) from a rural community in Haryana, North India. Children were assigned to 2 treatment groups to daily receive either a meal of mungbean dal only (3.0 mg iron; vitamin C:iron molar ratio--0.5:1), or mungbean dal with fresh guava (3.2 mg iron;--170 mg vitamin C; molar ratio--18:1). Meals were served every school day under supervision. The primary outcome was body iron stores, whereas concentrations of hemoglobin and other iron indicators were secondary outcomes. Results: Daily consumption of mungbean dal along with guava did not result in an overall improvement of body iron stores [mean treatment effect: 0.65 mg/kg body weight; 95% confidence interval (CI):- 0.34, 1.63; P = 0.197]. However, compared with children who consumed mungbean dal only, children in the guava group showed a larger increase in hemoglobin concentration (3.7 g/L; 95% CI: 1.6, 5.6; P = 0.001), and a larger drop in the prevalence of anemia (-51%; 95% CIs:- 74,- 10; P = 0.022) and iron-deficiency anemia (-56%, 95% CI:- 83, 13; P = 0.087). These effects were more pronounced in children who were iron deficient at study start. Conclusions: Addition of guava to a mungbean-based meal containing a moderate amount of iron increased hemoglobin and reduced anemia but did not provide enough additional absorbed iron to also increase body iron stores. Food-to-food fortification by inclusion of vitamin C-rich fruits in iron-containing school meals may help alleviate the burden of anemia in children. Trial registration number: This trial was registered at https://clinicaltrials.gov/ct2/show/NCT01191463.
引用
收藏
页码:3740 / 3748
页数:9
相关论文
共 54 条
[1]   Phytic Acid-to-Iron Molar Ratio Rather than Polyphenol Concentration Determines Iron Bioavailability in Whole-Cowpea Meal among Young Women [J].
Abizari, Abdul-Razak ;
Moretti, Diego ;
Schuth, Stephan ;
Zimmermann, Michael B. ;
Armar-Klemesu, Margaret ;
Brouwer, Inge D. .
JOURNAL OF NUTRITION, 2012, 142 (11) :1950-1955
[2]  
Adeoye J.K., 2021, Food Res, V5, P124
[3]   GLV supplements increased plasma β-carotene, vitamin C, zinc and hemoglobin in young healthy adults [J].
Agte, V ;
Jahagirdar, M ;
Chiplonkar, S .
EUROPEAN JOURNAL OF NUTRITION, 2006, 45 (01) :29-36
[4]  
[Anonymous], 1996, OFFICIAL METHODS ANA, V16th
[5]  
[Anonymous], 2006, World Health Organization (WHO) Child Growth Standards
[6]   Gold kiwifruit consumed with an iron-fortified breakfast cereal meal improves iron status in women with low iron stores: a 16-week randomised controlled trial [J].
Beck, Kathryn ;
Conlon, Cathryn A. ;
Kruger, Rozanne ;
Goad, Jane ;
Stonehouse, Welma .
BRITISH JOURNAL OF NUTRITION, 2011, 105 (01) :101-109
[7]  
BJORNRASSMUSSEN E, 1973, SCAND J HAEMATOL, V11, P391
[8]   The influence of high-altitude living on body iron [J].
Cook, JD ;
Boy, E ;
Flowers, C ;
Daroca, MD .
BLOOD, 2005, 106 (04) :1441-1446
[9]   The quantitative assessment of body iron [J].
Cook, JD ;
Flowers, CH ;
Skikne, BS .
BLOOD, 2003, 101 (09) :3359-3364
[10]  
Cook JD, 2001, AM J CLIN NUTR, V73, P93