Is cooking food in iron pots an appropriate solution for the control of anaemia in developing countries? A randomised clinical trial in Benin

Public Health Nutrition

Volumn 11, Issue 9, 2008, Pages 971-977

  Sharieff, Waseem ^a,b,c   Dofonsou, Joyce ^d   Zlotkin, Stanley ^e  

^a MCMASTER UNIVERSITY   (Canada)

^b UNIVERSITY OF TORONTO   (Canada)

^c MINISTRY OF HEALTH   (Canada)

^d CARE Benin ^*  (Benin)

^e HOSPITAL FOR SICK CHILDREN   (Canada)

Author keywords

Ferrous fumarate; Ferrous sulphate; Iron cooking pots; Iron deficiency anaemia; Randomised clinical trial; Sprinkles

Indexed keywords

FERRITIN; HEMOGLOBIN; IRON;

ADOLESCENT; ADULT; ANEMIA; ARTICLE; BENIN; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; COOKING; DEMOGRAPHY; DEVELOPING COUNTRY; DISEASE CONTROL; FEMALE; FERRITIN BLOOD LEVEL; FOOD ANALYSIS; HUMAN; INFANT; IRON THERAPY; LEACHING; MAJOR CLINICAL STUDY; PRESCHOOL CHILD; PRIORITY JOURNAL; RANDOMIZED CONTROLLED TRIAL; SCHOOL CHILD;

ADOLESCENT; ADULT; ANEMIA, IRON-DEFICIENCY; BENIN; BIOLOGICAL AVAILABILITY; COOKERY; COOKING AND EATING UTENSILS; DEVELOPING COUNTRIES; DIETARY SUPPLEMENTS; FEMALE; FERRITINS; HEMOGLOBINS; HUMANS; INFANT; IRON, DIETARY; TREATMENT OUTCOME;

EID: 48849090718     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980007001139     Document Type: Article

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