Details

Autor(en) / Beteiligte

• Azeem, Muhammad
• Sharif, Mian Kamran
• Shah, Faiz-Ul-Hassan
• Ali, Maratab
• Nazir, Muhammad Amer
• Rizwan, Muhammad
• Wadood, Syed Abdul
• Ejaz, Rebia

Titel

Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 yrs.)?

Ist Teil von

• Italian journal of food science, 2021-01, Vol.33 (1), p.29-38

Ort / Verlag

Pinerolo: Chiriotti Editori S.r.l

Erscheinungsjahr

2021

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• Iron deficiency has become a common nutritional problem of developing countries, especially in children. This study approached to tackle the issue of iron deficiency by inexpensive fortified food such as chewing gums, which is commonly consumed by children. In this study, iron-fortified chewing gums were prepared by adding ferrous sulfate (FeSO4) and sodium iron EDTA (NaFeEDTA) 30 mg/100 g. An efficacy trial was conducted to determine the impact of iron-fortified chewing gums on the blood profile and iron status of school-going children (n = 300). Results showed maximum increase in blood profile and iron status that is, serum ferritin (10.43%), hemoglobin (3.22%), hematocrit (3.42%), red blood cells (3.05%), mean cell volume (1.55%), mean cell hemoglobin (5.43%), total white blood cells count (9.09%), and platelets count (4.40%) as compared with control whereas decrease in mean cell hemoglobin concentration (1.90%) and neutrophils (3.33%) was also observed. The study concluded that FeSO4 and NaFeEDTA (1:1) fortification of chewing gums is an appropriate approach for mitigating iron deficiency among the target population.