Micronutrient Fortification at Child-Care Centers Reduces Anemia in Young Children.

The aim of this study was to evaluate the effectiveness of NutriSUS micronutrient fortification, in infants aged 12-36 months, for the prophylaxis and treatment of iron deficiency anemia. In this cluster-randomized clinical trial study, we evaluated infants aged 12-36 months. Length of intervention was 12 weeks. Children were cluster randomized to either NutriSUS micronutrient fortification (Group A) or control (Group B). Primary outcome variables were change in hemoglobin concentration and anemia prevalence. Two biochemical evaluations were performed to determine hemoglobin concentrations: before and after intervention. This study was conducted in eight child-care centers located within the urban perimeter of the municipality of Sobral, Ceará, in the northeast of Brazil. For Group A, baseline mean hemoglobin concentration was 11.4 ± 1.01 g/dL; after intervention it was 11.9 ± 0.90 g/dL (p = .006); 15 of 20 participants who were anemic at baseline had normal Hb levels after intervention. Number needed to treat = 2. In group B, mean baseline hemoglobin was 11.9 ± 0.89 g/dL; after intervention it was 12.2 ± 0.92 g/dL (p = .58); 4 of 5 participants who were anemic at baseline remained anemic after intervention. In our study, NutriSUS micronutrient fortification provided a beneficial effect on Hb values, reducing the prevalence of anemia. However, further studies are necessary to confirm the effectiveness of this intervention in populations on a larger scale.

Iron Pots for the Prevention and Treatment of Anemia in Preschoolers.

OBJECTIVE: To assess the effect of food cooked in iron pots for the prevention and treatment of iron deficiency anemia. METHODS: In this cluster randomized clinical trial, authors evaluated preschoolers aged 4-5 y for 16 wk. Children were cluster randomized to either eating from iron pots (Group A) or aluminum pots (Group B). Primary outcome variables were change in hemoglobin concentration and anemia prevalence. Two biochemical evaluations were performed, to determine Hb concentrations, before and after intervention. This study was conducted in two public preschools, located in the municipality of Mucambo, Ceará, in the northeast of Brazil. RESULTS: At baseline, for group A, mean hemoglobin concentration was 12.26 ± 1.02 g/dL and 12.29 ± 0.95 g/dL after intervention, p = 0.78. In group B, mean baseline hemoglobin was 12.34 ± 1.04 g/dL, and 12.13 ± 0.86 g/dL after intervention, p = 0.07. All ten participants, who were anemic at baseline, were no longer anemic after intervention. CONCLUSIONS: Using iron cooking pots in developing countries could provide an innovative strategy to prevent and treat iron deficiency anemia.

Use of iron-fortified rice reduces anemia in infants.

Food fortification is advocated to tackle iron deficiency in anemic populations. Our objective was to evaluate the impact of iron-fortified rice (Ultrarice(®)) weekly on hemoglobin and anemia levels compared with standard rice (control). This cluster-randomized study deals with infants (10-23 months) from two public child day care centers in Brazil, n = 216, in an 18 week intervention. The intervention group received individual portions of fortified rice (50 g) provided 56.4 mg elemental/Fe. For intervention center: baseline mean hemoglobin was 11.44 ± 1.07 g/dl, and after intervention 11.67 ± 0.96 g/dl, p < 0.029; for control: baseline mean hemoglobin value was 11.35 ± 4.01 g/dl, and after intervention 11.36 ± 2.10 g/dl, p = 0.986. Anemia prevalence for intervention center was 31.25% at baseline, and 18.75% at end of study, p = 0.045; for control 43.50% were anemic at baseline, and 37.1% at the end of study, p = 0.22. Number Needed to Treat was 7. Iron-fortified rice was effective in increasing hemoglobin levels and reducing anemia in infants.