Efficacy of improvement of iron status in women with anemia by using the iron complemented sauce
- Author:
Thuy Van Pham
- Publication Type:Journal Article
- Keywords:
Anemia
- MeSH:
Anemia;
Soy Foods;
iron;
women
- From:Journal of Practical Medicine
2002;435(11):8-12
- CountryViet Nam
- Language:Vietnamese
-
Abstract:
The study on female workers without pregnancy with ages of 17-49 and anemia in the Garment company in Hai Duong and Hung Yen during 4-10/2000. The participants were randomly divided in to 2 groups: N1: using 10 ml of iron complemented sauce one per day within 26 weeks, N2 (control) using the normal sauce with the same dose and duration. The results showed that the quality and microbial criteria met allowed limits of Ministry of Health. Users approved the iron-complemented sauce. The rates of anemia and iron deficiency in women of N1 group were reduced 33.9% and 38.7%, respectively.
