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Wei Sheng Yan Jiu. 2014 Nov;43(6):998-1003.

[Meta analysis of condiments fortified with sodium iron ethylenediaminetetraacetate on the prevention and treatment of anemia].

[Article in Chinese]

Author information

1
School of Public Health, Wuhan University of Science and Technology, Wuhan 430065, China. wuhanguohui@163.com

Abstract

OBJECTIVE:

To evaluate the effect of condiments fortified with sodium iron ethylenediaminetetraacetate (NaFe-EDTA) on the prevention and treatment of anemia.

METHODS:

The randomized controlled trials about condiments fortified with NaFe-EDTA on the prevention and treatment of anemia were collected in such databases as The Cochrane Library, MEDLINE, EMbase, WHOLIS, EBSCO, HighWire Press, PubMed, CNKI, WanFang Data, VIP and CBM. Data were evaluated with the method of Cochrane systematic review by using RevMan 5.2.6.

RESULTS:

Seven randomized controlled trials were included. NaFe-EDTA fortification group increased hemoglobin level by 3.2 g/L (weighted mean difference, 95% CI 2.9 -3.5, P < 0.001) compared with control group. Subgroup analysis found that the clearest results of NaFe-EDTA fortification to prevent anemia is in school children (OR = 0.4, 95% CI 0.2 - 0.5), the posterior of that is in child-bearing period women (OR = 0.5, 95% CI 0.4 - 0.6), while which has effect in preschool children but quite part of them were still unable to achieve the normal hemoglobin standard (OR = 0.7, 95% CI 0.4 - 1.0).

CONCLUSION:

Condiments fortified with NaFe-EDTA is able to improve hemoglobin level and prevent anemia. However, more evidences should be collected to evaluate the prevention effect in preschool children.

PMID:
25603614
[Indexed for MEDLINE]

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