High levels of anemia were found in all age groups in rural communities of the lower Huallaga valley of Peru during a survey in January 1997. Because iron supplements were available only to pregnant women, iron fortification of local foods was tested to reduce anemia. Bovine hemoglobine concentrate providing 3.1 mg iron/g, was mixed with cocoa (1:3). The acceptability of fortified cocoa-flavored milk was previously tested and found to be 87% among women and children. The effect of the consumption of fortified cocoa on the prevalence of anemia and hemoglobin concentration was studied in two rural areas. In community A, subjects (both sexes)either anemic or not, were randomly assigned fortified cocoa (5g, providing 3,9 mg heme iron/ day) (n=45)or plain cocoa(n=44) for 56 days. In community B, only anemic subjects were selected. All (n=43, both sexes) received 5g of fortified cocoa/day for 56 days. All subjects received a 3-day treatment course of mebendazole since hookworm was highly prevalent: 76,1% in community A and 69% in community B at baseline. Hemoglobin concentration was measured with a Hemocue photometer. The overall recovery rate from anemia in the treatment group was 50% in community A and 63% in community B, while none of anemic subject in the control group (n=11) recovered from anemia. The mean increase (paired T test) in hemoglobin concentration was 1.74 g/100ml (p=0,018) and 1,2 (p <0.0005) respectively in communities A and B. The mean increase in the control group receiving plain cocoa (community A) was 0.62. [supported by USAID]
Keywords: Food and Nutrition, Anemia
Presenting author's disclosure statement:
Organization/institution whose products or services will be discussed: None
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.