Whole cowpea meal fortified with NaFeEDTA Reduces iron deficiency among ghanaian school children in a malaria endemic area

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dc.contributor.author Abizari, A.-R.
dc.contributor.author Moretti, D.
dc.contributor.author Zimmermann, M.B.
dc.contributor.author Armar-Klemesu, M.
dc.contributor.author Brouwer, I.D.
dc.date.accessioned 2019-01-11T11:30:10Z
dc.date.available 2019-01-11T11:30:10Z
dc.date.issued 2012-10
dc.identifier.other Vol. 142(10): pp 1836-42
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/26768
dc.description.abstract Cowpeas, like other legumes, contain high amounts of native iron but are rich in phytic acid (PA) and polyphenols (PP) that inhibit iron absorption. NaFeEDTA may overcome the combined inhibitory effect of PA and PP. Our objective was to test the efficacy of NaFeEDTA-fortified cowpea meal in improving iron status of school children in a malaria endemic area. We conducted a double-blind, controlled trial with 5- to 12-y-old school children from 2 rural communities in northern Ghana (n = 241). Eligible children were randomly assigned to 2 treatment groups to receive either cowpea meal fortified with 10 mg Fe/meal as NaFeEDTA, or an identical but nonfortified cowpea meal. Meals were provided 3 d/wk for a period of ;7 mo under strict supervision. Mass deworming and malaria antigenemia screening and treatment were carried out at baseline and 3.5 mo into the trial. Consumption of cowpea flour fortified with NaFeEDTA resulted in improvement of hemoglobin (P < 0.05), serum ferritin (P < 0.001), and body iron stores (P < 0.001) and reduction of transferrin receptor (P < 0.001) compared with nonfortified flour. Fortification resulted in a 30 and 47% reduction in the prevalence of iron deficiency (ID) and iron deficiency anemia (IDA) (P < 0.05), respectively. The results indicate that fortification of cowpea flour with NaFeEDTA overcomes the combined inhibitory effect of PA and PP and, when used for targeted school-based fortification of cowpea flour, is effective in reducing the prevalence of ID and IDA among school children in malaria endemic rural northern Ghana. © 2012 American Society for Nutrition. en_US
dc.language.iso en en_US
dc.publisher Journal of Nutrition en_US
dc.subject Whole cowpea meal en_US
dc.subject NaFeEDTA en_US
dc.subject iron deficiency en_US
dc.subject Ghana en_US
dc.subject school children en_US
dc.subject malaria endemic area en_US
dc.title Whole cowpea meal fortified with NaFeEDTA Reduces iron deficiency among ghanaian school children in a malaria endemic area en_US
dc.type Article en_US

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  • Nutrition Department [42]
    The overall goal of the department is to conduct research and provide solutions to nutritional problems in Ghana. In pursuance of this goal, the Nutrition Department since its inception has focused its research in the areas of maternal, infant and young child nutrition, food consumption and food security and micronutrient deficiency and interventions. These are priority food and nutrition problems in Ghana.

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