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Haematological response to haem iron or ferrous sulphate mixed with refried black beans in moderately anaemic Guatemalan pre-school children

Published online by Cambridge University Press:  02 January 2007

K Schümann ,
ME Romero-Abal ,
A Mäurer ,
T Luck ,
J Beard ,
L Murray-Kolb ,
J Bulux ,
I Mena  and
NW Solomons
K Schümann*
Affiliation:
Institute for the Physiology of Nutrition, Hochfeldweg 2, D-85350 Freising-Weihenstephan, Germany
ME Romero-Abal
Affiliation:
Center for Studies of Sensory Impairment, Ageing and Metabolism (CeSSIAM), Guatemala City, Guatemala
A Mäurer
Affiliation:
Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
T Luck
Affiliation:
Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
J Beard
Affiliation:
The Pennsylvania State University, University Park, PA, USA
L Murray-Kolb
Affiliation:
The Pennsylvania State University, University Park, PA, USA
J Bulux
Affiliation:
Center for Studies of Sensory Impairment, Ageing and Metabolism (CeSSIAM), Guatemala City, Guatemala
I Mena
Affiliation:
Center for Studies of Sensory Impairment, Ageing and Metabolism (CeSSIAM), Guatemala City, Guatemala
NW Solomons
Affiliation:
Center for Studies of Sensory Impairment, Ageing and Metabolism (CeSSIAM), Guatemala City, Guatemala
*
*Corresponding author: Email [email protected]
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Abstract

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Objective

Combating iron deficiency in toddlers with iron-fortified food has proved difficult in countries with phytate-rich diets. For this purpose, a new haem iron preparation was developed. The study compared changes in iron status after administration of refried beans with beans fortified with a haem iron preparation or ferrous sulphate (FeSO4).

Design

In a masked, stratified-randomised intervention trial, children received five 156-g cans of refried black beans per week for 10 consecutive weeks. The beans-only (control), FeSO4 and haem iron groups were offered a cumulative dose of 155 mg, 1625 mg and 1700 mg of iron from the bean intervention, respectively. Haemoglobin (Hb) and ferritin concentrations were determined at baseline and after 5 and 10 weeks. Compliance was examined weekly.

Setting

A low-income community in Guatemala City.

Subjects

One hundred and ten children aged 12–36 months with initial Hb values between 100 and 115 g l−1.

Results

The cumulative intake of beans was approximately 80% of that offered, signifying an additional ~1300 mg of either haem or inorganic iron in the corresponding treatment groups over 10 weeks. Hb concentrations increased by the order of 7.3–11.4 g l-1 during the intervention, but without significant differences across treatments. Average ferritin concentrations were unaffected by treatment assignment. However, post hoc analysis by subgroups of initial high ferritin and initial low ferritin found the Hb increments after 10 weeks in the haem iron group (13.1±7.7 g l−1) to be significantly greater than the respective increases (6.8±11.2 and 6.4±8.5 g l−1) in the inorganic iron and beans-only groups.

Conclusions

Canned refried beans are a candidate vehicle for fortificant iron. Given the improved colour and organoleptic properties imparted by haem iron added to refried beans, its additional potential for benefiting the iron status of consumers with iron deficiency may recommend it over FeSO4.

Keywords

AnaemiaHaem ironSerum ferritinBlack beansGuatemala
Type
Research Article
Information
Public Health Nutrition , Volume 8 , Issue 6 , September 2005 , pp. 572 - 581
Copyright
Copyright © The Authors 2005

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