Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4680
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dc.contributor.authorHess, Sascha-
dc.contributor.authorTecklenburg, Linda-
dc.contributor.authorEichler, Klaus-
dc.date.accessioned2018-08-22T14:38:15Z-
dc.date.available2018-08-22T14:38:15Z-
dc.date.issued2016-
dc.identifier.issn2072-6643de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/9359-
dc.description.abstractMicronutrient 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.de_CH
dc.language.isoende_CH
dc.publisherMDPIde_CH
dc.relation.ispartofNutrientsde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectMeta-analysisde_CH
dc.subjectMicronutrientsde_CH
dc.subjectCondimentsde_CH
dc.subjectIronde_CH
dc.subjectNoodlesde_CH
dc.subjectFortificationde_CH
dc.subjectReviewde_CH
dc.subject.ddc613.2: Diätetikde_CH
dc.titleMicronutrient fortified condiments and noodles to reduce anemia in children and adults : a literature review and meta-analysisde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementSchool of Management and Lawde_CH
zhaw.organisationalunitAbteilung für Wissenschaftliche Grundlagen (AWG)de_CH
dc.identifier.doi10.3390/nu8020088de_CH
dc.identifier.doi10.21256/zhaw-4680de_CH
dc.identifier.pmid26891319de_CH
zhaw.funding.euNode_CH
zhaw.issue2de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end15de_CH
zhaw.pages.start1de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume8de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in Collections:Publikationen School of Management and Law

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