A randomized trial investigating an iron-rich bread as a prophylaxis against iron deficiency in pregnancy

作者：Bokhari F; Derbyshire E J^*; Hickling D; Li W; Brennan C S

来源：International Journal of Food Sciences and Nutrition, 2012, 63(4): 461-467.

DOI：10.3109/09637486.2011.634790

• iron deficiency
• pregnancy
• food-based approaches
• natural iron source
• prophylaxis

The iron-rich bread (2.2 mg iron per 50 g slice) used in the study was developed using Eragrostis tef flour, naturally rich in iron. Iron deficiency is prevalent in pregnancy and compliance with supplements can be low. In this double-blind, randomized trial 34 Caucasian, primiparous antenatal patients were randomized to receive intervention bread or a placebo for 6 weeks. Women consumed on an average of 2.3 slices per day, providing a total of 5.0mg iron. Using World Health Organisation (2001) haemoglobin cut-offs, 12% of participants eating the iron-rich bread were iron deficient by the end of the study compared with 27% in the control group. For other markers of iron status, these were improved in the placebo versus the treatment group. For example, a significant decline in serum iron and transferrin saturation was not observed in this group. Findings demonstrate that other modes of delivery, i.e. food fortification, may be needed to generate %26apos;physiological effects%26apos;, or further measures are taken to improve intervention compliance.

• 出版日期2012-6