Effect of an improved local ingredient-based complementary food fortified or not with iron and selected multiple micronutrients on Hb concentration

Ouédraogo, Hermann Z.; Traoré, Tahirou; Zeba, Augustin Nawidimbasba; Dramaix-Wilmet, Michèle; Hennart, Philippe; Donnen, Philippe

doi:10.1017/s1368980010000911

Cited by 19 publications

(9 citation statements)

References 30 publications

(42 reference statements)

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“…Of these, 121 [25-145] studies were on infants and children and 79 [146-224] were on women, while one study had both women and children as their study population [33] (Figure 2). Furthermore 125 [25-28,30,32-39,41-44,47,48,51,53],[54,56,59,60,62,63,65-73,75-77],[81-83,85,86,88-90,92,93,95-104,107-109],[111-117,119-127,129,130,132-136,139-144,223,225-228] of these trials were RCTs; the rest were quasi-experimental [46,55,61,74,78,87,91] and before-after studies [29,31,40,45,49,50,52,57],[58,79,80,84,94,95,105,131],[137,138,149,150,153,157,159-169,172],[174,177,181,183-186,189-191,193,195-…”

Section: Resultsmentioning

confidence: 99%

“…Food vehicles chosen varied for each micronutrient fortification and are described in detail in the relevant section. For the 125 RCTs included in this review, randomization and allocation concealment were adequate in 41 of the studies [33-37,56,60,63,65,68,69,72],[75,77,83,88,92,97,99,101],[103,107,108,112,113,115,116,122],[125,127,132,135,139,140,142,143],[146,147,188,214,217], information regarding attrition rates was adequately discussed with reasons in 110 studies [33-39,41-44,47,48,51,53,54,56],[59,60,62,63,65,67-73,75-77,81-83],[85,86,88-90,92,93,96-104,107-109,111-117],[119-127,129,130,132-136,139-144,171,173,175],[176,178-180,182,187,188,192,194,201],[…”

Section: Resultsmentioning

confidence: 99%

“…A total of 34 studies were identified that reported outcomes on children [36-38,43,46,47,50,61-64],[67-69,71-76,82,86,87,92,93,98],[102,105,115,117,118,121,122,130]. Three of these were before-after studies and the rest were RCTs and quasi-experimental studies.…”

Section: Resultsmentioning

confidence: 99%

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Micronutrient fortification of food and its impact on woman and child health: a systematic review

2013

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BackgroundVitamins and minerals are essential for growth and metabolism. The World Health Organization estimates that more than 2 billion people are deficient in key vitamins and minerals. Groups most vulnerable to these micronutrient deficiencies are pregnant and lactating women and young children, given their increased demands. Food fortification is one of the strategies that has been used safely and effectively to prevent vitamin and mineral deficiencies.MethodsA comprehensive search was done to identify all available evidence for the impact of fortification interventions. Studies were included if food was fortified with a single, dual or multiple micronutrients and impact of fortification was analyzed on the health outcomes and relevant biochemical indicators of women and children. We performed a meta-analysis of outcomes using Review Manager Software version 5.1.ResultsOur systematic review identified 201 studies that we reviewed for outcomes of relevance. Fortification for children showed significant impacts on increasing serum micronutrient concentrations. Hematologic markers also improved, including hemoglobin concentrations, which showed a significant rise when food was fortified with vitamin A, iron and multiple micronutrients. Fortification with zinc had no significant adverse impact on hemoglobin levels. Multiple micronutrient fortification showed non-significant impacts on height for age, weight for age and weight for height Z-scores, although they showed positive trends. The results for fortification in women showed that calcium and vitamin D fortification had significant impacts in the post-menopausal age group. Iron fortification led to a significant increase in serum ferritin and hemoglobin levels in women of reproductive age and pregnant women. Folate fortification significantly reduced the incidence of congenital abnormalities like neural tube defects without increasing the incidence of twinning. The number of studies pooled for zinc and multiple micronutrients for women were few, though the evidence suggested benefit. There was a dearth of evidence for the impact of fortification strategies on morbidity and mortality outcomes in women and children.ConclusionFortification is potentially an effective strategy but evidence from the developing world is scarce. Programs need to assess the direct impact of fortification on morbidity and mortality.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Micronutrient fortification of food and its impact on woman and child health: a systematic review

2013

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“…ex G.Don, in West Africa, called ‗soumbala'. Soumbala is a rich source of iron (16.9 mg/100 kcal) [137] and is often used as a low-cost meat substitute by families [138]. In addition, the bioavailability of nutrients varies and depends on what other foods are being eaten [139].…”

Section: Relying More On Food-based Approachesmentioning

confidence: 99%

The Contribution of Forests and Trees to Sustainable Diets

et al. 2013

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Abstract:With the growing demands from a population expected to reach 9 billion people by 2050, it is unclear how our current global food system will meet future food needs. Ensuring that all people have access to adequate and nutritious food produced in an environmentally and socio-culturally sustainable manner is one of the greatest challenges of our time. -Sustainable diets‖ have been proposed as a multidimensional framework to address the need for nutritious and adequate food in the context of the many challenges facing the world today: reducing poverty and hunger, improving environmental health, enhancing human well-being and health, and strengthening local food networks, sustainable livelihoods and cultural heritage. This paper examines the contribution of forests and trees to sustainable diets, covering among others, nutritional, cultural, environmental and provisioning aspects. The literature reviewed highlight major opportunities to strengthen the contribution of forest and tree foods to sustainable diets. However, several constraints need to be removed. They relate to: cultural aspects, sustainable use of non-wood forest products, organization of forest food provisioning, limited knowledge of forest food composition, challenges in adapting management of forests and trees to account for forest foods, and in integrating forest biodiversity into complex landscapes managed for multiple benefits. Finally, the paper identifies research OPEN ACCESS Sustainability 2013, 5 4798 gaps and makes recommendations to enhance the contribution of forest foods to sustainable diets through increased awareness and better integration of information and knowledge on nutritious forest foods into national nutrition strategies and programs.

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“…FMM products are based on locally available raw materials therefore the concept can be adapted to suit any environment globally (29)(30)(31)(32)(33)(34)(35)(36) . For instance in most of East Africa, banana, plantain and sweet potatoes are commonly consumed, along with maize meal and a variety of legumes and green leafy vegetables.…”

Section: Scope Of Application Of the Food Multimix Concept In Meal Rementioning

confidence: 99%

Applying the food multimix concept for sustainable and nutritious diets

2015

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Despite a rich and diverse ecosystem, and biodiversity, worldwide, more than 2 billion people suffer from micronutrient malnutrition or hidden hunger. Of major concern are a degradation of our ecosystems and agricultural systems which are thought to be unsustainable thereby posing a challenge for the future food and nutrition security. Despite these challenges, nutrition security and ensuring well balanced diets depend on sound knowledge and appropriate food choices in a complex world of plenty and want. We have previously reported on how the food multimix (FMM) concept, a food-based and dietary diversification approach can be applied to meet energy and micronutrient needs of vulnerable groups through an empirical process. Our objective in this paper is to examine how the concept can be applied to improve nutrition in a sustainable way in otherwise poor and hard-to-reach communities. We have reviewed over 100 FMM food recipes formulated from combinations of commonly consumed traditional candidate food ingredients; on average five per recipe, and packaged as per 100 g powders from different countries including Ghana, Kenya, Botswana, Zimbabawe and Southern Africa, India, Mexico, Malaysia and the UK; and for different age groups and conditions such as older infants and young children, pregnant women, HIV patients, diabetes and for nutrition rehabilitation. Candidate foods were examined for their nutrient strengths and nutrient content and nutrient density of recipes per 100 g were compared with reference nutrient intakes for the different population groups. We report on the nutrient profiles from our analysis of the pooled and age-matched data as well as sensory analysis and conclude that locally produced FMM foods can complement local diets and contribute significantly to meet nutrient needs among vulnerable groups in food-insecure environments.

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Effect of an improved local ingredient-based complementary food fortified or not with iron and selected multiple micronutrients on Hb concentration

Cited by 19 publications

References 30 publications

Micronutrient fortification of food and its impact on woman and child health: a systematic review

Micronutrient fortification of food and its impact on woman and child health: a systematic review

The Contribution of Forests and Trees to Sustainable Diets

Applying the food multimix concept for sustainable and nutritious diets

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