Effectiveness of iron fortified fish sauce on body iron storage
- Author:
Pham Van Thuy
- Publication Type:Journal Article
- Keywords:
Fish sauce;
Iron;
Iron storage;
Woman;
- MeSH:
Iron;
Fishes
- From:Journal of Preventive Medicine
2005;15(6):26-33
- CountryViet Nam
- Language:Vietnamese
-
Abstract:
The study was carried out to assess the effectiveness of iron fortified fish sauce on body iron storage in non-pregnant women at reproductive age 16-49 in Minh Tan and Kim Thai communes, Vu Ban, Nam Dinh. The study was randomly and doubly blinded and lasted in 18 months. Women from 21 villages of these two communes were selected and randomly divided into 2 groups. The control group consisted of 189 subjects receiving type I (15 degree of nitrogen) fish sauce. The intervention (supplementation) group consisted of 198 subjects receiving iron fortified fish sauce. The results showed that daily consumption of iron fortified fish sauce has significantly improved the body iron storage in these women. After 6 months of the intervention, the body iron storage was significantly increased in the intervention group in comparison with the control group (P<0.0001). The improvement was maximum at 12th month and sustained until 18th month.
