Iron retention in iron-fortified rice and use of iron-fortified rice to treat women with iron deficiency: A pilot study.

ABSTRACT:

Objectives

1. Evaluate the effect of washing and cooking iron-fortified rice on iron retention and bioavailability. 2. Evaluate the effect of iron-fortified rice on women with iron deficiency anemia.

Methods

1. Iron-fortified rice (18 mg/100 g as FeSO₄) was cooked in Baton Rouge, Louisiana (C), rinsed and cooked (RC), fried and cooked (FC), cooked with extra water (CW), or soaked and cooked with extra water (SCW), and iron retention was determined. 2. Rice samples were cooked in Kampala, Uganda in a lab (C-Uganda) and households using traditional cooking method (TC-Uganda) and iron retention were determined. 3. Seventeen women with iron deficiency (low iron and/or low ferritin) anemia were randomized to 100 g/d of rice (two cooked 0.75 cup servings) for two weeks

SUBMITTER: Losso JN 

PROVIDER: S-EPMC5608553 | biostudies-literature | 2017 Dec

REPOSITORIES: biostudies-literature