Effect of green leafy vegetables powder on anaemia and vitamin-A status of Ghanaian school children

Abstract

Background: Nutritional anaemia and vitamin-A deficiency are public health issues confronting Ghanaian children. Their adverse effects are likely pronounced during the dry season when green leafy vegetables, rich-sources of iron and provitamin-A are scarce. This study assessed the effect of dried green leafy vegetables on anaemia and vitamin-A status of Ghanaian school children. Method: This was 3 months pretest, posttest nutrition intervention study. Children 4-9 years were randomized to receive or not receive supplement. High Performance Liquid Chromatography and Haemocue hemoglobinometer were used to determine vitamin-A and haemoglobin concentrations respectively. Malaria-parasitaemia and helminthes were examined by Giemsa-staining and Kato-Katz respectively. Nutritional status was assessed by anthropometry. Student's t-test was used to establish significant differences between groups. Results: At baseline, the mean haemoglobin concentrations of control and supplemental were 116.9 ± 9.9 g/l and 117.6 ± 12.7 g/l respectively. At end-line, it was 121.9 ± 13.5 g/l for supplemental and 113.4 ± 8.5 g/l for control, significant at p = 0.001. At baseline prevalence of anaemia was 37.3 and 41.5% in control and supplemental respectively. At end-line it was 33.3% in supplemental against 57.5% in control, significant at p = 0.024. At baseline mean retinol concentrations were 16.79 ± 8.74 μg/dl and 16.97 ± 7.74 μg/dl for control and supplemental respectively. Mean retinol concentrations for control and supplemental were 24.35 ± 5.50 μg/dl and 26.96 ± 6.86 μg/dl respectively at end-line. At end-line 60% of control against 64.0% of supplemental had low vitamin-A status. At end-line, anaemic-control had mean retinol concentration of 23.78 ± 5.23 μg/dl and anaemic-supplemental had 27.46 ± 7.28 μg/dl. Prevalence of low vitamin-A status was 64.3 and 84.2% in anaemic-control and anaemic-supplemental respectively at baseline but it became 23.1 and 21.1% respectively, at end-line. The mean haemoglobin concentrations of anaemic-control and supplemental were 105.7 ± 7.5 g/l and 113.6 ± 13.6 g/l respectively at end-line. The change in prevalence of anaemia between the anaemic groups was 12.2%, significant at p = 0.042. Conclusion: Consumption of green leafy vegetables powder increased mean haemoglobin and retinol concentrations of the study participants. It had the potential to minimize prevalence of anaemia and low vitamin-A status of study participants.

<p>Risk Factors for Anemia Among Pregnant Women Attending the Antenatal Care Unit in Selected Jigjiga Public Health Facilities, Somali Region, East Ethiopia 2019: Unmatched Case–Control Study</p>

“…20 Consumption of leafy green vegetables increases hemoglobin concentration, and has the potential to minimize the risk of anemia. 21 The correspondence between these findings could be due to poor dietary diversity across Ethiopia, which results in a dietary shortage of micronutrients, or due to the widespread inability to grow, source or afford green vegetables. In contrast, a study from the West Arsi Zone, Oromia Region, Ethiopia reported that the intake of green vegetables had no association with anemia.…”

Efficacy of processed amaranth-containing bread compared to maize bread on hemoglobin, anemia and iron deficiency anemia prevalence among two-to-five year-old anemic children in Southern Ethiopia: A cluster randomized controlled trial

“…The sample size of 340 was estimated to identify anemic children, assuming a 33% mild and moderate anemia prevalence in South Ethiopia, precision of 0.5, and 95% confidence intervals. The sample size of the trial was calculated considering a mean difference of 0.7 in hemoglobin level [10], 1 standard deviation, power of 90%, alpha level of 0.05 with two sided test and an attrition rate of 12%. The total sample size of the trial was 100, with 50 children in each arm.…”

Effect of a Supplementation with Two Quelites on Urinary Excretion of Arsenic in Adolescents Exposed to Water Contaminated with the Metalloid in a Community in the State of Guanajuato, Mexico

“…The levels of Hb found in baseline were normal for men and women [38], however, this study showed that by incorporating a supplement with quelites into the diet, this nutritional biomarker can increase to 1.65 g/dL, concentrations that were higher compared to other studies. According to Egbi et al [39] in a supplementation study with children ages 6-9 years, it was found that the consumption of green leafy vegetables, among them, plants of the genera Amaranthus spp., increases Hb concentrations in supplemented children (12.1 g/dL) compared to the control group (11.3 g/dL) at the end of the study, minimizing the prevalence of anemia (supplemented: 33.3%; control: 57.5%) in participants treated with the powder preparation. On the other hand, Monroy-Torres et al [28] show that after supplementation in adolescents ages 12-15 years using a trademark based on grape, broccoli, and cranberry, Hb values increased 1 g/dL.…”

“…According to Egbi et al [39], micronutrients such as Zn, Fe, and β-carotene from wild plant sources (green leafy vegetable powder), lead to an improvement in nutritional status, increasing Hb values and decreasing the proportions of anemia. Concentrations of this indicator are attributable to the quality of the diet, mainly the less varied diets with low consumption of fruits and vegetables, and mostly made up of cereals and legumes, have high concentrations of anti-nutrients such as tannins and phytates, known as inhibitors of the absorption and bioavailability of iron and zinc [39]. Another factor involved is inflammation processes, which affects red blood cells and retinol serum levels [39].…”

“…Concentrations of this indicator are attributable to the quality of the diet, mainly the less varied diets with low consumption of fruits and vegetables, and mostly made up of cereals and legumes, have high concentrations of anti-nutrients such as tannins and phytates, known as inhibitors of the absorption and bioavailability of iron and zinc [39]. Another factor involved is inflammation processes, which affects red blood cells and retinol serum levels [39]. In addition, You et al [40] report that fat consumption improves the bioavailability of carotene.…”