Acceptance and Effect of Ferrous Fumarate Containing Micronutrient Sprinkles on Anemia, Iron Deficiency and Anthropometrics in Honduran Children
ARMY MEDICAL COMMAND FORT RILEY KS
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Anemia is reflective of global inequalities between developing and developed countries and is an endemic problem. Global Iron deficiency anemia IDA is one of the top ten risk factors contributing to the global burden of disease and economic costs are estimated at 4.05 of gross domestic product per capita from loss in productivity and 14.46 U.S. per capital in lost cognitive function. One-quarter of the worlds population is affected by anemia. Iron deficiency anemia contributes to poor growth and cognitive impairment which in turn has a negative effect on learning potential and productivity. At school entry, children that had chronic, severe Iron deficiency ID are at a behavioral disadvantage as compared to their peers. Hemoglobin has been shown to be associated with a decrease in verbal short-term memory and the severity of anemia has an impact on neurocognitive deficits, indicating reduced oxygen delivery to the brain as an etiological mechanism. Iron deficiency anemia in infancy results in children and young adults with poorer inhibitory control and executive functioning as well as other negative effects on neurotransmitters, myelination, dendritogenesis, neurometabolism in hippocampus and striatum, gene and protein profiles, and there associated behaviors. The long term affects of iron deficiency during infancy on poorer cognitive, motor, affective, and sensory system functioning highlight the requirement to focus on early intervention strategies that minimize the long-term effects. The objectives of this randomized case-control study in non-anemic rural Honduran children ages 6 to 60 months were to determine if micronutrient sprinkles 1 are an effective method of preventing anemia and reducing ID, 2 result in improved growth parameters, and 3 are acceptable to the population.
- Medicine and Medical Research
- Food, Food Service and Nutrition