Next Article in Journal
Is Higher Consumption of Animal Flesh Foods Associated with Better Iron Status among Adults in Developed Countries? A Systematic Review
Next Article in Special Issue
The Effects of an Oil and Wheat Flour Fortification Program on Pre-School Children and Women of Reproductive Age Living in Côte d’Ivoire, a Malaria-Endemic Area
Previous Article in Journal
Suppression of Endogenous Glucose Production by Isoleucine and Valine and Impact of Diet Composition
Open AccessReview

Micronutrient Fortified Condiments and Noodles to Reduce Anemia in Children and Adults—A Literature Review and Meta-Analysis

Winterthur Institute of Health Economics, Zurich University of Applied Sciences, Winterthur 8401, Switzerland
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Nutrients 2016, 8(2), 88;
Received: 6 October 2015 / Revised: 18 January 2016 / Accepted: 4 February 2016 / Published: 15 February 2016
(This article belongs to the Special Issue Fortification to Combat Micronutrient Deficiencies)
Micronutrient deficiencies impose a considerable burden of disease on many middle and low income countries. Several strategies have been shown to be effective in improving micronutrient deficiencies. However, the impact of fortified condiments as well as fortified noodles is less well documented. We aimed to investigate existing evidence on the impact of micronutrient fortified condiments and noodles on hemoglobin, anemia, and functional outcomes in children and adults (age: 5 to 50 years). We conducted a literature review in electronic databases. In addition, we screened the homepages of relevant organizations and journals. We included randomized controlled trials (RCT). Of 1046 retrieved studies, 14 RCT provided data for the meta-analysis. Micronutrient fortification of condiments and noodles increased hemoglobin concentrations by 0.74 g/dL (95%-confidence intervals (95%-CI): 0.56 to 0.93; 12 studies) and 0.3 g/dL (95%-CI: 0.12 to 0.48; 1 study), respectively. Micronutrient fortification also led to a reduced risk of having anemia (risk ratio 0.59 (95%-CI 0.44 to 0.80)). Ferritin concentrations increased with fortified condiments. Functional outcomes were rarely assessed and showed mixed results. The use of micronutrient fortified condiments can be a strategy to reduce anemia in children and adults due to micronutrient deficiencies. The effect of fortified noodles seems to be smaller. View Full-Text
Keywords: micronutrients; iron; fortification; condiments; noodles; meta-analysis; review micronutrients; iron; fortification; condiments; noodles; meta-analysis; review
Show Figures

Figure 1

MDPI and ACS Style

Hess, S.; Tecklenburg, L.; Eichler, K. Micronutrient Fortified Condiments and Noodles to Reduce Anemia in Children and Adults—A Literature Review and Meta-Analysis. Nutrients 2016, 8, 88.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Back to TopTop