Impact of cassava flour fortified with iron amino acid chelate on the hemoglobin level in pre-schools
Objective: The impact of the cassava flour fortified with iron amino acid chelate was evaluated in 80 pre-scholars of a Philanthropic Unit of Manaus, state of Amazonas, randomly distributed in four groups of 20 children each, for a period of 120 days. Methods: Cassava flour was used without fortific...
| Autor principal: | Tuma, Rahilda Brito |
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| Outros Autores: | Yuyama, Lucia Kiyoko Ozaki, Aguiar, Jaime Paiva Lopes, Marques, Hedylamar Oliveira |
| Grau: | Artigo |
| Idioma: | pt_BR |
| Publicado em: |
Revista de Nutrição
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/19009 |
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oai:repositorio:1-19009 |
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dspace |
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oai:repositorio:1-19009 Impact of cassava flour fortified with iron amino acid chelate on the hemoglobin level in pre-schools Impacto da farinha de mandioca fortificada com ferro aminoácido quelato no nível de hemoglobina de pré-escolares Tuma, Rahilda Brito Yuyama, Lucia Kiyoko Ozaki Aguiar, Jaime Paiva Lopes Marques, Hedylamar Oliveira Amino Acid Hemoglobin Iron Iron Chelating Agent Brasil Cassava Child Nutrition Diet Supplementation Evaluation Flour Hemoglobin Determination Human Iron Blood Level Iron Deficiency Anemia Major Clinical Study Malnutrition Nutritional Status Child, Preschool World Health Organization Manihot Esculenta Objective: The impact of the cassava flour fortified with iron amino acid chelate was evaluated in 80 pre-scholars of a Philanthropic Unit of Manaus, state of Amazonas, randomly distributed in four groups of 20 children each, for a period of 120 days. Methods: Cassava flour was used without fortification (group zero) or fortified with 1, 2 and 3mg of Fe/day, corresponding respectively to 5, 10 and 15g of flour/day, which were given to the children at lunch time on weekdays. The equivalent amount was previously distributed to their families for flour intake also during the weekends. In the beginning and at the end of the experiment the children's nutritional status was evaluated, being adopted the cutoff point <-2 Z-scores as a discriminating limit between eutrophymalnutrition, in agreement with the World Health Organization criteria, as well as being established as a cutoff point for the occurrence of iron deficiency anemia a hemoglobin rate of less than 11g/dL. Results At the end of this study, children recovered from chronic malnutrition, and a significant increase (p <5%) of the hemoglobin rates, independently of iron concentration, from 11.4±0.9g/dL to 12.2±0.8g/dL, was observed in all individuals. The formerly anemic children who received cassava flour fortified with 2mg of Feday were fully recovered at the end of the research, demonstrating a good performance of this group in relation to the others. Conclusion: A double-blind study is suggested for the consolidation of the recommendation of cassava flour fortified with iron in the prevention of iron deficiency anemia in pre-scholars of the Amazon region. 2020-06-15T22:04:35Z 2020-06-15T22:04:35Z 2003 Artigo https://repositorio.inpa.gov.br/handle/1/19009 pt_BR Volume 16, Número 1, Pags. 29-39 Restrito Revista de Nutrição |
| institution |
Instituto Nacional de Pesquisas da Amazônia - Repositório Institucional |
| collection |
INPA-RI |
| language |
pt_BR |
| topic |
Amino Acid Hemoglobin Iron Iron Chelating Agent Brasil Cassava Child Nutrition Diet Supplementation Evaluation Flour Hemoglobin Determination Human Iron Blood Level Iron Deficiency Anemia Major Clinical Study Malnutrition Nutritional Status Child, Preschool World Health Organization Manihot Esculenta |
| spellingShingle |
Amino Acid Hemoglobin Iron Iron Chelating Agent Brasil Cassava Child Nutrition Diet Supplementation Evaluation Flour Hemoglobin Determination Human Iron Blood Level Iron Deficiency Anemia Major Clinical Study Malnutrition Nutritional Status Child, Preschool World Health Organization Manihot Esculenta Tuma, Rahilda Brito Impact of cassava flour fortified with iron amino acid chelate on the hemoglobin level in pre-schools |
| topic_facet |
Amino Acid Hemoglobin Iron Iron Chelating Agent Brasil Cassava Child Nutrition Diet Supplementation Evaluation Flour Hemoglobin Determination Human Iron Blood Level Iron Deficiency Anemia Major Clinical Study Malnutrition Nutritional Status Child, Preschool World Health Organization Manihot Esculenta |
| description |
Objective: The impact of the cassava flour fortified with iron amino acid chelate was evaluated in 80 pre-scholars of a Philanthropic Unit of Manaus, state of Amazonas, randomly distributed in four groups of 20 children each, for a period of 120 days. Methods: Cassava flour was used without fortification (group zero) or fortified with 1, 2 and 3mg of Fe/day, corresponding respectively to 5, 10 and 15g of flour/day, which were given to the children at lunch time on weekdays. The equivalent amount was previously distributed to their families for flour intake also during the weekends. In the beginning and at the end of the experiment the children's nutritional status was evaluated, being adopted the cutoff point <-2 Z-scores as a discriminating limit between eutrophymalnutrition, in agreement with the World Health Organization criteria, as well as being established as a cutoff point for the occurrence of iron deficiency anemia a hemoglobin rate of less than 11g/dL. Results At the end of this study, children recovered from chronic malnutrition, and a significant increase (p <5%) of the hemoglobin rates, independently of iron concentration, from 11.4±0.9g/dL to 12.2±0.8g/dL, was observed in all individuals. The formerly anemic children who received cassava flour fortified with 2mg of Feday were fully recovered at the end of the research, demonstrating a good performance of this group in relation to the others. Conclusion: A double-blind study is suggested for the consolidation of the recommendation of cassava flour fortified with iron in the prevention of iron deficiency anemia in pre-scholars of the Amazon region. |
| format |
Artigo |
| author |
Tuma, Rahilda Brito |
| author2 |
Yuyama, Lucia Kiyoko Ozaki Aguiar, Jaime Paiva Lopes Marques, Hedylamar Oliveira |
| author2Str |
Yuyama, Lucia Kiyoko Ozaki Aguiar, Jaime Paiva Lopes Marques, Hedylamar Oliveira |
| title |
Impact of cassava flour fortified with iron amino acid chelate on the hemoglobin level in pre-schools |
| title_short |
Impact of cassava flour fortified with iron amino acid chelate on the hemoglobin level in pre-schools |
| title_full |
Impact of cassava flour fortified with iron amino acid chelate on the hemoglobin level in pre-schools |
| title_fullStr |
Impact of cassava flour fortified with iron amino acid chelate on the hemoglobin level in pre-schools |
| title_full_unstemmed |
Impact of cassava flour fortified with iron amino acid chelate on the hemoglobin level in pre-schools |
| title_sort |
impact of cassava flour fortified with iron amino acid chelate on the hemoglobin level in pre-schools |
| publisher |
Revista de Nutrição |
| publishDate |
2020 |
| url |
https://repositorio.inpa.gov.br/handle/1/19009 |
| _version_ |
1787143198283399168 |
| score |
11.653393 |