77. Effect of iron fortified ready to drink beverage in combating anemia

Main Article Content

Amal Shaukat, Muhammad Nadeem Arshad Mahmood Zafar Iqbal Khan Mian Anjum Murtaza Ahmad Din Mian Nadeem Riaz Lala Rukh Hira Fatima Ghulam Mueen-ud-Din


Food based approach has emerged as a suitable technology to combat micronutrient disorders. Food fortification with iron is the best strategy to combat iron deficiency anemia (IDA). The effect of an iron fortification can be judged through efficacy studies with improvement in the iron status of the target subjects. The purpose of conducting this study was to find out the effect of FeSO4.7H2O in combating IDA among the female students of BS 6th Semester at Institute of Food Science and Nutrition, University of Sargodha, Sargodha. A preliminary demographic survey of 100 students was conducted and Hb level of 50 students were checked at University Medical and Diagnostic Center, UOS, Sargodha. Forty volunteer students (19-22 Y), who were anemic (Hb < 12 g/dL) were enrolled for the efficacy study. One group (A) received ready to drink beverage without fortification, while the other group (B) received fortified drink containing 40 ppm FeSO4.7H2O for a period of 3 months. The overall increase in Hb level was from 9.85 to 9.98 g/dL in group (A) while it was 10.53 to 11.52 g/dL in group (B) after 3 months. In case of storage and treatments, the observed difference was significant (p˃0.05) and highly significant (p≤0.01) respectively. It is concluded that ready to drink beverage is good vehicle for iron fortification and also a source of utilization of seasonal fruits and vegetables.

Keywords: Anemia; Efficacy; Fortification; Iron; RTD



Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.