Tags

Type your tag names separated by a space and hit enter

Effect of consumption of food cooked in iron pots on iron status and growth of young children: a randomised trial.
Lancet. 1999 Feb 27; 353(9154):712-6.Lct

Abstract

BACKGROUND

In less-developed countries, novel strategies are needed to control iron-deficiency anaemia, the most common form of malnutrition.

METHODS

We undertook a community-based randomised controlled trial to assess the effects of iron or aluminium cooking pots in young Ethiopian children. Analysis was by intention-to-treat. The primary outcomes were change in children's haemoglobin concentration, weight, or length over the study period. We also did a laboratory study of total and available iron in traditional Ethiopian foods cooked in iron, aluminium, and clay pots.

FINDINGS

407 children, one per household, entered the study. The change in haemoglobin concentration was greater in the iron-pot group than in the aluminium-pot group (mean change to 12 months 1.7 [SD 1.5] vs 0.4 [1.0] g/dL; mean difference between groups 1.3 g/dL [95% Cl 1.1-1.6]). The mean differences between the groups in weight and length gain to 12 months (adjusted for baseline weight or length) were 0.6 cm (95% CI 0.1-1.0) and 0.1 kg (-0.1 to 0.3). The laboratory study showed that total and available iron was greatest in foods cooked in iron pots, except for available iron in legumes for which there was no difference between types of pot.

INTERPRETATION

Ethiopian children fed food from iron pots had lower rates of anaemia and better growth than children whose food was cooked in aluminium pots. Provision of iron cooking pots for households in less-developed countries may be a useful method to prevent iron-deficiency anaemia.

Authors+Show Affiliations

School of Dietetics and Human Nutrition, McGill University, St Anne-de-Bellevue, Quebec, Canada.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Comparative Study
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

10073514

Citation

Adish, A A., et al. "Effect of Consumption of Food Cooked in Iron Pots On Iron Status and Growth of Young Children: a Randomised Trial." Lancet (London, England), vol. 353, no. 9154, 1999, pp. 712-6.
Adish AA, Esrey SA, Gyorkos TW, et al. Effect of consumption of food cooked in iron pots on iron status and growth of young children: a randomised trial. Lancet. 1999;353(9154):712-6.
Adish, A. A., Esrey, S. A., Gyorkos, T. W., Jean-Baptiste, J., & Rojhani, A. (1999). Effect of consumption of food cooked in iron pots on iron status and growth of young children: a randomised trial. Lancet (London, England), 353(9154), 712-6.
Adish AA, et al. Effect of Consumption of Food Cooked in Iron Pots On Iron Status and Growth of Young Children: a Randomised Trial. Lancet. 1999 Feb 27;353(9154):712-6. PubMed PMID: 10073514.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of consumption of food cooked in iron pots on iron status and growth of young children: a randomised trial. AU - Adish,A A, AU - Esrey,S A, AU - Gyorkos,T W, AU - Jean-Baptiste,J, AU - Rojhani,A, PY - 1999/3/12/pubmed PY - 1999/3/12/medline PY - 1999/3/12/entrez SP - 712 EP - 6 JF - Lancet (London, England) JO - Lancet VL - 353 IS - 9154 N2 - BACKGROUND: In less-developed countries, novel strategies are needed to control iron-deficiency anaemia, the most common form of malnutrition. METHODS: We undertook a community-based randomised controlled trial to assess the effects of iron or aluminium cooking pots in young Ethiopian children. Analysis was by intention-to-treat. The primary outcomes were change in children's haemoglobin concentration, weight, or length over the study period. We also did a laboratory study of total and available iron in traditional Ethiopian foods cooked in iron, aluminium, and clay pots. FINDINGS: 407 children, one per household, entered the study. The change in haemoglobin concentration was greater in the iron-pot group than in the aluminium-pot group (mean change to 12 months 1.7 [SD 1.5] vs 0.4 [1.0] g/dL; mean difference between groups 1.3 g/dL [95% Cl 1.1-1.6]). The mean differences between the groups in weight and length gain to 12 months (adjusted for baseline weight or length) were 0.6 cm (95% CI 0.1-1.0) and 0.1 kg (-0.1 to 0.3). The laboratory study showed that total and available iron was greatest in foods cooked in iron pots, except for available iron in legumes for which there was no difference between types of pot. INTERPRETATION: Ethiopian children fed food from iron pots had lower rates of anaemia and better growth than children whose food was cooked in aluminium pots. Provision of iron cooking pots for households in less-developed countries may be a useful method to prevent iron-deficiency anaemia. SN - 0140-6736 UR - https://www.unboundmedicine.com/medline/citation/10073514/Effect_of_consumption_of_food_cooked_in_iron_pots_on_iron_status_and_growth_of_young_children:_a_randomised_trial_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0140-6736(98)04450-X DB - PRIME DP - Unbound Medicine ER -