Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4680
Title: Micronutrient fortified condiments and noodles to reduce anemia in children and adults : a literature review and meta-analysis
Authors : Hess, Sascha
Tecklenburg, Linda
Eichler, Klaus
Published in : Nutrients
Volume(Issue) : 8
Issue : 2
Pages : 1
Pages to: 15
Publisher / Ed. Institution : MDPI
Issue Date: 15-Feb-2016
License (according to publishing contract) : CC BY 4.0: Namensnennung 4.0 International
Type of review: Peer review (Publication)
Language : English
Subjects : Meta-analysis; Micronutrients; Condiments; Iron; Noodles; Fortification; Review
Subject (DDC) : 613.2: Dietetics
Abstract: Micronutrient deficiencies impose a considerable burden of disease on many middle and low income countries. Several strategies have been shown to be effective in improving micronutrient deficiencies. However, the impact of fortified condiments as well as fortified noodles is less well documented. We aimed to investigate existing evidence on the impact of micronutrient fortified condiments and noodles on hemoglobin, anemia, and functional outcomes in children and adults (age: 5 to 50 years). We conducted a literature review in electronic databases. In addition, we screened the homepages of relevant organizations and journals. We included randomized controlled trials (RCT). Of 1046 retrieved studies, 14 RCT provided data for the meta-analysis. Micronutrient fortification of condiments and noodles increased hemoglobin concentrations by 0.74 g/dL (95%-confidence intervals (95%-CI): 0.56 to 0.93; 12 studies) and 0.3 g/dL (95%-CI: 0.12 to 0.48; 1 study), respectively. Micronutrient fortification also led to a reduced risk of having anemia (risk ratio 0.59 (95%-CI 0.44 to 0.80)). Ferritin concentrations increased with fortified condiments. Functional outcomes were rarely assessed and showed mixed results. The use of micronutrient fortified condiments can be a strategy to reduce anemia in children and adults due to micronutrient deficiencies. The effect of fortified noodles seems to be smaller.
Departement: School of Management and Law
Organisational Unit: Department of Foundation Studies in Science (AWG)
Publication type: Article in scientific Journal
DOI : 10.3390/nu8020088
10.21256/zhaw-4680
ISSN: 2072-6643
URI: https://digitalcollection.zhaw.ch/handle/11475/9359
Appears in Collections:Publikationen School of Management and Law

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