These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Impact of a multiple-micronutrient fortified salt on the nutritional status and memory of schoolchildren.
    Author: Vinodkumar M, Erhardt JG, Rajagopalan S.
    Journal: Int J Vitam Nutr Res; 2009 Sep; 79(5-6):348-61. PubMed ID: 20533221.
    Abstract:
    OBJECTIVE: This study was conducted to test the efficacy of a multiple micronutrient-fortified cooking salt. METHODS: A randomized controlled trial with a pre- and post-test design was used to study children 5 to 18 years of age, with an experimental (n=213) and control group (n=189). The children were sampled from 3 residential schools and were studied for 9 months. The experimental group received a multiple micronutrient-fortified salt containing vitamins A, B(1), B(2), B(6), B(12), as well as folic acid, niacin, iron, iodine, and zinc. The control group received iodized salt. Biochemical measurements [hemoglobin, serum ferritin (SF), serum transferrin receptor (sTfR), C-reactive protein (CRP), alpha-1 acid glycoprotein (AGP), serum retinol, serum vitamin B(12), serum folic acid, serum zinc, and urinary iodine (UI)] were measured at baseline and post-intervention. Hemoglobin was measured in all the children three times during the study period, while the remaining biochemical measurements were performed in a subsample of children. Children between 11 and 18 years of age were given cognitive tests to assess memory and attention. RESULTS: There was a significant improvement (p<0.05) in all the biochemical measurements and memory tests in the experimental group when compared with the control group. Post-intervention in the experimental group, the increase in hemoglobin was 0.67 g/dL (p<0.05). Iron status and body iron stores increased significantly (p<0.05) in the experimental group compared to the control group, while serum zinc increased by 50 mug/dL (p<0.05), and the prevalence of retinol deficiency decreased from 57.1 % at baseline to 16 % post-intervention (p<0.05). CONCLUSION: The multiple micronutrients from the multiple micronutrient-fortified cooking salt were absorbed in the children and helped in combating micronutrient deficiencies.
    [Abstract] [Full Text] [Related] [New Search]