In a recent study published in nutrition journalResearchers evaluated the effectiveness of incorporating iron-fortified lentils (IFL) into the diets of rural teenage women in Bangladesh regarding their body iron (Fe) status.
study: Consumption of iron-fortified lentils is effective in preventing declines in iron levels in adolescent girls in Bangladesh: evidence from a community-based, double-blind, cluster-randomized controlled trial.. Image credit: SMarina/Shutterstock.com
background
Iron deficiency (ID) is a common micronutrient problem worldwide, particularly affecting women in low-income countries. Sustainable solutions such as steel fortification have the potential to alleviate global deficiencies by reaching vulnerable communities while remaining cost-effective.
Research shows that iron-enriched diets can increase iron status biomarkers across ages. Lentils, a protein-rich legume, are effective in fortifying iron and increasing its relative bioavailability. Lentils are a promising option for micronutrient fortification due to their high levels of protein and iron.
About research
In this double-blind, community-based, randomized controlled trial, researchers evaluated the effects of IFL on body iron levels in adolescent women in Bangladesh.
The study involved 1,195 women between the ages of 10 and 17. Researchers randomly assigned 48 BRAC youth club members (27 girls in the club) to an intervention, comparison, or control group.
The intervention group received 200 grams of iron-fortified cooked lentils, the comparison group received the same amount of non-iron-fortified cooked lentils (NIFL), and the control group received no additional lentils. Followed normal diet without intake.
All participants were non-pregnant, non-lactating, nulliparous, healthy non-smokers. The researchers fortified small red lentils grown in Saskatchewan for the study with 16 ppm iron per 100 mg of lentils.
The study intervention, conducted five days a week for 85 days, yielded 8.6 mg of iron per serving of iron-fortified lentils and 2.6 mg of iron from non-iron-fortified lentils.
The research team studied iron and inflammatory biomarker levels such as serum ferritin (sFer), soluble transferrin receptor (sTfR), total body iron (TBI), and C-reactive protein (CRP) on day 0 of feeding. Blood samples were collected on days 42 and 85. ), and complete blood count (CBC).
They used self-reported questionnaires to obtain socio-demographic data and used data from the Bangladesh National Micronutrient Survey 2011-2012 to assess participants’ dietary intake and food security. A 7-day dietary recall (7DDR) questionnaire was obtained.
The researchers performed linear mixed and multinomial logistic regression modeling for the analysis, considering the district or sub-district of Bangladesh as the effect variable.
They stratified participants as responders and non-responders on the iron status variable to determine whether differences in iron status between groups were due to response to group assignment.
result
Research groups have shown that iron levels decrease over time. However, individuals in the intervention group had lower serological ferritin (-7.20 μg/L, 22%) and traumatic brain injury (-0.5 mg/kg) compared to the comparison group (sFer, -14 μg per L and whole body). The decrease was significantly reduced. Fe, −1.4 mg per kg) and control (sFer, −13 μg per L, and whole body iron, −1.3 mg/kg) groups.
Furthermore, the intervention group showed a 57% (odds ratio, 0.4) reduction in the risk of iron deficiency (sFer <15 μg/L) compared to the control group.
Iron-fortified lentils prevented worsening of iron status (sFer and TBI) in the intervention group in contrast to the control and control groups.
The most significant improvements in sFer, Hgb, and TBI levels in IFL consumers occurred within the first 2 months after consumption. Adolescents who consumed iron-fortified lentils showed a significant increase in serum ferritin (5.7 μg/L) compared to the control group after 85 days.
In the intervention group, total iron in the body increased by 0.8 mg/kg compared to the control group. Adolescent girls who consumed iron-fortified lentils were 42% (odds ratio 0.6) and 77% (odds ratio 0.2) less likely to develop mild and moderate anemia, respectively, compared to controls. It was shown.
Over four months, the researchers found that the decline in hemoglobin levels in the intervention group was much lower (0.2 g/dL) than in the comparison and control groups. Similarly, the intervention group showed a protective effect against TBI compared to the comparison group (0.9 mg/kg) and the control group (0.8 mg/kg).
The research team found no significant changes in sFer, hemoglobin, or TBI levels in the control group compared to the control group.
The intervention group had higher numbers of sFer responders (14% vs. 7.6% and 7.5%), hemoglobin responders (17%), and TBI responders (13% vs. 6.9% and 8.4%), who were more likely to respond to treatment. It shows that you are strong. intervention.
Research results showed that iron-fortified lentils had a significant impact on the iron status of teenage women in Bangladesh. The IFL intervention has proven to be an effective and acceptable food-based method to reach vulnerable populations.
The discovery could help future lentil and other food-based public health campaigns eliminate iron deficiency worldwide. National and international non-governmental organizations (NGOs) and humanitarian organizations use IFL as a public health product to benefit individuals with ID and IDA, and those at risk in low-resource settings. You must to do something before you go on.
The results of this study could help develop future lentil policies and other food fortification measures, provide scientific knowledge about IFL, and develop the IFL market.
Taking IFL can help people with chronic iron deficiency and anemia, as well as those at high risk.
Reference magazines:
FM Yunus, C. Jalal, A. Das, K. Afsana, R. Podder, A. Vandenberg, DM DellaValle, (2024) Consumption of iron-fortified lentils reduces iron levels in adolescent girls in Bangladesh. It has a preventive effect. Community-based, double-blind, cluster-randomized controlled trial. nutrition journal, Doi:https://doi.org/10.1016/j.tjnut.2024.03.005. https://jn.nutrition.org/article/S0022-3166(24)00153-6/fulltext