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| Name | Class |
|---|---|
| Obafemi Awolowo University | OTHER |
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The prevalence of iron deficiency anemia is a wide spread problem in Africa and iron fortification can be an effective strategy to decrease this.
In the current study adding different levels of a stabilizer to iron fortified cubes and it's effect on iron bioavailability from these cubes will be studied in the context of a Nigerian meal in women.
24 Female subjects with low serum ferritin levels will be included in the study. The study will last 64 days and subjects will be asked to consume a breakfast and lunch prepared with a bouillon cube with isotope labeled iron during 3 periods of 5 consecutive days. The absorption of iron will be evaluated after every period and compared between the cubes.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Low stabilizer level | Experimental | Meals prepared with iron fortified cube with low stabilizer level |
|
| Medium stabilizer level | Experimental | Meals prepared with iron fortified cube with medium stabilizer level |
|
| High stabilizer level | Experimental | Meals prepared with iron fortified cube with high stabilizer level |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Meals prepared with iron fortified cube with Low stabilizer level | Other | Meals prepared with iron fortified cube with Low stabilizer level |
|
| Measure | Description | Time Frame |
|---|---|---|
| Iron isotopic composition of the blood at the end of each intervention period | The amount of iron isotopic label in the blood will be related to the low, medium and high stabilizer level in the cubes to determine whether a dose-response relationship exists. | 16 days |
| Measure | Description | Time Frame |
|---|---|---|
| Iron isotopic composition of the blood | The amount of iron isotopic label in the blood at the end of each administration period plus 14 day incorporation time will be used to calculate the absolute Iron absorption for each stabilizer level | 1, 22, 43 and 64 days |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Funke Olumakaiye, PhD | Obafemi Awolowo University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Obafemi Owalowo University | Ile-Ife | Nigeria |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 31004134 | Derived | Eilander A, Funke OM, Moretti D, Zimmermann MB, Owojuyigbe TO, Blonk C, Murray P, Duchateau GS. High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women. J Nutr. 2019 May 1;149(5):723-729. doi: 10.1093/jn/nxz003. |
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| Meals prepared with iron fortified cube with Medium stabilizer level | Other | Meals prepared with iron fortified cube with Medium stabilizer level |
|
| Meals prepared with iron fortified cube with High stabilizer level | Other | Meals prepared with iron fortified cube with High stabilizer level |
|
| ID | Term |
|---|---|
| D018798 | Anemia, Iron-Deficiency |
| ID | Term |
|---|---|
| D000747 | Anemia, Hypochromic |
| D000740 | Anemia |
| D006402 | Hematologic Diseases |
| D006425 | Hemic and Lymphatic Diseases |
| D000090463 | Iron Deficiencies |
| D019189 | Iron Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D009750 | Nutritional and Metabolic Diseases |
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