Human ; Female ; Adult ; Ferrous Sulfate ; Moringa Oleifera ; Tertiary Care Centers ; Ferrous Compounds ; Pregnancy

OBJECTIVES: To determine the effectiveness of iron-fortified chocolate drinks with the Sangkap Pinoy Seal on the hemoglobin, hematocrit and RBC indices among five year old pre-school children of the Eskwelahang Munti Barangay Potrero, Malabon City.

MATERIALS AND METHODS: Five-year old pre-school children enrolled at the Eskwelahang Munti Barangay Potrero, Malabon City were taken blood samples. Blood was drawn through skin puncture by a trained medical technologist. Baseline hemoglobin, hematocrit and RBC indices were taken. Children with histories of acute and chronic illness, blood dyscrasias, current febrile illness and sever anemia (Hb<8g/dl) were all excluded in the study. The subjects were divided into control and experimental groups, and dewormed by giving Mebendazole 250mg/paper tab single dose prior to treatment. The control group received ferrous sulfate syrup 1.7ml (containing 8.9mg of elemental iron) once daily for 6 weeks. The experimental group was given iron-fortified chocolate drink with the Sangkap Pinoy Seal, one glass (containing 8.9mg of elemental iron) a day also for 6 weeks. The two groups were supervised by 2 research assistants. Repeat hemoglobin, hematocrit and RBC indices determination were done by the same medical technologist. The results obtained were tabulated and subjected to statistical analysis.

RESULTS: The study showed that the iron-fortified chocolate drink and ferrous sulfate had a significant effect on both the Mean Corpuscular Volume (MCV) and Mean Corpuscular Hemoglobin (MCH). But it was the iron-fortified chocolate drink that was more effective in increasing the hemoglobin, hematocrit and RBC levels among the 5 year old pre-school children at the Eskwelahang Munti Barangay Potrero, Malabon City.

CONCLUSION: Based on the results of the study: 1.) The iron-fortified chocolate drink increased significantly the hemoglobin, hematocrit and RBC levels among the five year old pre-school children while the ferrous sulfate supplement did not increase significantly, and 2.) Comparing the increase in the hemoglobin, hematocrit and RBC levels between the 2 groups, there is significant difference favoring the iron-fortified chocolate drink relative to the ferrous sulfate supplement.

Human ; Male ; Female ; Child Preschool ; ANEMIA, IRON-DEFICIENCY ; Iron ; Food, Fortified ; Ferrous sulfate ; Hemoglobins ; Hematocrit ; Diet, Food, and Nutrition

In this study, we produced iron-fortified yeast (Saccharomyces cerevisiae) producing Sus scrofa ferritin heavy-chain to provide iron supplementation in anemic piglets. We determined whether iron-ferritin accumulated in recombinant yeasts could improve iron deficiency in mice. C57BL/6 male mice exposed to Fe-deficient diet for 2 weeks were given a single dose of ferrous ammonium sulfate (FAS), ferritin-producing recombinant yeast (APO), or APO reacted with iron (Fe2+) (FER). The bioavailability of recombinant yeasts was examined by measuring body weight gain, hemoglobin concentration and hematocrit value 1 week later. In addition, ferritin protein levels were evaluated by western blot analysis and iron stores in tissues were measured by inductively coupled plasma spectrometer. We found that anemic mice treated with FER exhibited increased levels of ferritin heavy-chain in spleen and liver. Consistently, this treatment restored the iron concentration in these tissues. In addition, this treatment significantly increased hemoglobin value and the hematocrit ratio. Furthermore, FER treatment significantly enhanced body weight gain. These results suggest that the iron-fortified recombinant yeast strain is bioavailable.
Ammonium Sulfate ; Anemia ; Animals ; Biological Availability ; Blotting, Western ; Body Weight ; Diet ; Ferritins ; Ferrous Compounds ; Hematocrit ; Hemoglobins ; Humans ; Iron ; Liver ; Male ; Mice ; Plasma ; Quaternary Ammonium Compounds ; Saccharomyces ; Saccharomyces cerevisiae ; Spleen ; Sprains and Strains ; Sus scrofa ; Yeasts