PMID: 16619746Apr 20, 2006Paper

Impact of fortification of flours with iron to reduce the prevalence of anemia and iron deficiency among schoolchildren in Caracas, Venezuela: a follow-up

Food and Nutrition Bulletin
M LayrisseEglis González

Abstract

In Venezuela, a severe economic crisis starting in 1983 provoked a progressive reduction in the quantity and quality of food consumed by people from the low socioeconomic strata of the population. This situation resulted in a continuous increase in the prevalence of iron deficiency in the 1980s and 1990s. In 1993, an iron-fortification program was started, in which precooked corn and white wheat flours were enriched with iron, vitamin A, thiamine, niacin, and riboflavin. White wheat flour was enriched with the same nutrients, except for vitamin A. In 1996 we published the results of the impact of fortification of precooked corn and white wheat flours on the prevalence of anemia and iron deficiency in the population. A survey carried out in Caracas in 307 children aged 7, 11, and 15 years showed that the prevalence of iron deficiency measured by serum ferritin concentration dropped from 37% in 1992 to 16% in 1994, only one year after the iron-fortification program began. The prevalence of anemia, as measured by the hemoglobin concentration, diminished from 19% to 10% during the same period. This article reports the results of three other surveys carried out in 1997, 1998, and 1999 on children of the same age and socioeconomic gr...Continue Reading

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Citations

Jun 19, 2012·Public Health Nutrition·Maria C F AssunçãoCesar G Victora
Sep 25, 2010·Nutrition Journal·Jorge L RosadoMauricio Odio
Dec 18, 2013·Annals of the New York Academy of Sciences·Gerardo Zamora, Luz Maria De-Regil
Jan 19, 2012·Nutrients·Catherine Geissler, Mamta Singh
Nov 20, 2012·Food and Nutrition Bulletin·Kirsten A GrimmLaird J Ruth
Jun 20, 2006·Archives of Oral Biology·Marília Afonso Rabelo BuzalafAna Carolina Magalhães

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