Impact of Cowpea-Based Food Containing Fish Meal Served With Vitamin C–Rich Drink on Iron Stores and Hemoglobin Concentrations in Ghanaian Schoolchildren in a Malaria Endemic Area

Egbi, Godfred; Ayi, Irène; Saalia, Firibu Kwesi; Zotor, Francis; Adom, Theodosia; Harrison, Eric; Ahorlu, Collins; Steiner-Asiedu, Matilda

doi:10.1177/0379572115596253

Cited by 10 publications

(12 citation statements)

References 20 publications

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“…A modest increase in iron status, as indicated by sTfR, was observed in a food study trial using animal-source food in rural Vietnam [28]. In another fold, cowpea-based food containing fish meal and served with a vitamin C–rich drink improved hemoglobin concentration, but not ferritin levels [29]. Consumption of heme iron-rich foods (goat meat and liver) and enhancers (orange juice and other fruit juices) of non-heme absorption decreased anemia and iron deficiency anemia, but not ferritin levels, in Burkinabe preschoolers [30].…”

Section: Discussionmentioning

confidence: 99%

Hibiscus sabdariffa Meal Improves Iron Status of Childbearing Age Women and Prevents Stunting in Their Toddlers in Northern Ghana

2019

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Globally, iron deficiency (ID) is the most common form of nutritional deficiency, particularly in young children and childbearing age women. ID can lead to stunting and impaired cognitive development in children, as well as adverse maternal health and birth outcomes. In this study, the efficacy of an alternative food-to-food fortification utilizing indigenous iron-rich food sources was investigated in a quasi-experimental study. Childbearing age women (15–49 years, intervention-Kassena Nankana West district: n = 60; control-Builsa North district: n = 60) and their toddlers (6–24 months) consumed Hibiscus sabdariffa leaf meals (HSM, 1.71 mg Fe/100 g meal) three times a week for 12 weeks during the dry/lean season in Northern Ghana. We found that feeding the HSM (1.9 kg/day) improved iron status of women of childbearing age with time (p = 0.011), and protected stunting among toddlers during the dry/lean season (p = 0.024), which is the period with the worst food and nutrition insecurity. Compared with the control group, the number of stunted toddlers declined in the intervention group.

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Section: Discussionmentioning

confidence: 99%

Hibiscus sabdariffa Meal Improves Iron Status of Childbearing Age Women and Prevents Stunting in Their Toddlers in Northern Ghana

2019

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“…The most used iron compounds are sulfates, orthophosphates, pyrophosphates, fumarates, gluconates and ammonium-ferric citrates, the brown and green modification of which is known as a food additive Е381. It is considered appropriate to improve the technological indices and enrich with iron a flour, flourbased food, pastas, baby food, white salt, milk and dairy products, sugar, liquid chlorophyll, cereal products, confectionery, cheese, rice, instant coffee, and dry mashed potatoes [9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27][28].…”

Section: Introductionmentioning

confidence: 99%

“…The introduction of iron sulphate to milk and milk products promotes the heatresistance of lipases but debases their organoleptic properties [16,17,[25][26][27]]. An addition of iron mineral salts to the dry mashed potatoes results in the appearance of grey-green color of the product [8,12,22,28].…”

Section: Introductionmentioning

confidence: 99%

Dissolution Kinetics of Fe3O4 Nanoparticles in the Acid Media

Tsykhanovska¹,

Evlash²,

Alexandrov³

et al. 2019

ChChT

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The Fe 3 O 4 nanoparticles dissolution in the acid media (pH = 1.8-5.0; 3 h) has been studied. The kinetic curves have been obtained and Fe 3 О 4 solubility has been determined using spectrochemical, gravimetric and atomic absorption methods. Fe 3 О 4 solubility was found to be increased with the increase in inorganic media acidity and the time. By means of SEM, XRD and NMR analyses the effect of acidic media on the physico-chemical properties of Fe 3 О 4 particles surface has been determined. Кeywords: Fe 3 О 4 nanoparticles, solubility, kinetics, acidic media.

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“…Fruits, fats, oils, and dairy products were limited in their normal diets. A previous study [35] conducted among Ghanaian school children also established that fruits, fats, oils, and dairy products were scarcely consumed by school children. Most of the participants in both the intervention (71.7%) and the control groups (76.5%) had a medium dietary diversity score.…”

Section: Journal Of Nutrition and Metabolismmentioning

confidence: 97%

Contribution of Amaranthus cruentus and Solanum macrocarpon Leaves Flour to Nutrient Intake and Effect on Nutritional Status of Rural School Children in Volta Region, Ghana

Egbi

Glover-Amengor

Tohouenou

et al. 2020

Journal of Nutrition and Metabolism

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Background. Plant-based foods are staple diets and main micronutrient sources of most rural Ghanaian households. The objective of this study was to determine the effect of Amaranthus cruentus and Solanum macrocarpon leafy vegetable flour on micronutrient intake and nutritional status of rural Ghanaian school children. Method. This study was a randomized controlled trial that consisted of baseline data collection and a three-month nutrition intervention feeding program. Two groups of 53 children, age 4–9 years, involved in the Ghana School Feeding Program took part in the study. An experimental group consumed Amaranthus cruentus and Solanum macrocarpon leaves flour (ACSMLVF) stews and soup. The control group consumed stews and soup without ACSMLVF. Haemoglobin and serum vitamin A concentrations were determined. Dietary and anthropometric data were collected and analysed. Participants were screened for malaria parasitaemia and hookworm. Results. Anaemia was present in 41.5% and 37.3%, respectively, of the intervention and control groups at baseline. It was present in 28.3% and 53.3%, respectively, at the end of the study. This was significantly different (p=0.024). There was a low vitamin A concentration in 66.0% and 64.7% at baseline and 20.8% and 23.4% at the end of the study in the intervention and control groups, respectively. The mean iron, zinc, and provitamin A (beta-carotene) intakes of the intervention group were 14.2 ± 7.1 mg, 5.7 ± 2.1 mg, and 214.5 ± 22.6 μg, respectively, at baseline. Those of the control were 13.7 ± 6.1 mg, 5.4 ± 2.1 mg, and 210.6 ± 20.1 μg, respectively. At the end of the study, the mean intake of iron, zinc, and beta-carotene for the intervention group was 24.1 ± 10.9 mg, 13.8 ± 8.2 mg, and 694.2 ± 33.1 μg, respectively. The intake of these micronutrients for the control at the end of the study was 14.8 ± 6.2 mg, 5.9 ± 2.3 mg, and 418.4 ± 34.7 μg, respectively. Conclusion. Consumption of ACSMLVF stews and soup increased iron, zinc, and beta-carotene intakes. Anaemia prevalence was lower in the intervention group at the end of the study.

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Impact of Cowpea-Based Food Containing Fish Meal Served With Vitamin C–Rich Drink on Iron Stores and Hemoglobin Concentrations in Ghanaian Schoolchildren in a Malaria Endemic Area

Abstract: Cowpea-based food containing 3% fish meal and served with vitamin C-rich drink improved hemoglobin concentration and minimized the prevalence of anemia among the study participants.

Cited by 10 publications

References 20 publications

Hibiscus sabdariffa Meal Improves Iron Status of Childbearing Age Women and Prevents Stunting in Their Toddlers in Northern Ghana

Hibiscus sabdariffa Meal Improves Iron Status of Childbearing Age Women and Prevents Stunting in Their Toddlers in Northern Ghana

Dissolution Kinetics of Fe3O4 Nanoparticles in the Acid Media

Contribution of Amaranthus cruentus and Solanum macrocarpon Leaves Flour to Nutrient Intake and Effect on Nutritional Status of Rural School Children in Volta Region, Ghana

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