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Iron nutritional status is improved in Brazilian preterm infants fed food cooked in iron pots
1Hospital for Medicine of the Locomotor System-SARAH, Brasília, 70330-150, DF, Brazil.
Insights
Cooking preterm infants' food in iron pots improved iron status and reduced anemia compared to aluminum pots. However, the iron bioavailability was insufficient for their high needs.
Area of Science:
- Pediatrics
- Nutritional Science
- Public Health
Background:
- Iron deficiency anemia is a significant concern in premature infants.
- Low socioeconomic status is associated with increased risk of nutritional deficiencies.
- Dietary interventions are crucial for preventing anemia in vulnerable infant populations.
Purpose of the Study:
- To evaluate the efficacy of cooking food in iron pots as an intervention to prevent anemia in preterm infants.
- To assess the impact of iron pots on iron nutritional status in preterm infants from low socioeconomic backgrounds.
- To compare hematologic values and anemia prevalence between infants fed food cooked in iron versus aluminum pots.
Main Methods:
- A longitudinal study was conducted on healthy preterm infants from 4 to 12 months of corrected age.
- Infants were randomly assigned to either a study group (food cooked in iron pots) or a control group (food cooked in aluminum pots).
- Both groups received supplemental iron [2 mg/(kg.d)] from 15 days to 12 months of age.
Main Results:
- Infants fed food cooked in iron pots exhibited significantly better hematologic values (hemoglobin, hematocrit, mean corpuscular volume) and higher serum ferritin levels at 12 months.
- The prevalence of iron deficiency anemia was significantly lower in the iron pot group (36.4%) compared to the aluminum pot group (73.9%).
- While iron from iron pots was bioavailable, it was insufficient to meet the high iron requirements of preterm infants.
Conclusions:
- Cooking food in iron pots can improve iron status and reduce anemia in preterm infants.
- The increased iron bioavailability from iron pots is beneficial but may not fully address the iron needs of this population.
- Further strategies are needed to ensure adequate iron intake for preterm infants, especially those from low socioeconomic backgrounds.
Abstract:
To determine the efficacy of cooking food in iron pots to prevent anemia in premature infants, a longitudinal study on iron nutritional status was conducted in preterm, healthy infants from families of low socioeconomic level between mo 4 and 12 of life. The infants were divided randomly into two groups. The study group consisted of 22 infants whose food was cooked in iron pots; the control group consisted of 23 infants whose food was cooked in aluminum pots. Supplemental iron [2 mg/(kg.d)] was recommended from 15 d to 12 mo of age for both groups. At 12 mo of age, the group fed food cooked in iron pots had significantly better hematologic values than the group fed food cooked in aluminum pots. Differences included hemoglobin (116 +/- 16 vs. 103 +/- 20 g/L, P = 0.02), hematocrit (0.35 +/- 0.04 vs. 0.31 +/- 0.05, P = 0.005), mean corpuscular volume (72.1 +/- 10.4 vs. 62.7 +/- 11.1 fL, P = 0.005), free erythrocyte protoporphyrin (0.78 +/- 0.60 vs. 1.46 +/- 0.94 mol/L, P = 0.006) and serum ferritin (median 5 vs. 0 g/L, P = 0.001). No significant differences between groups were observed in serum iron concentration, total iron-binding capacity or transferrin saturation. Iron deficiency anemia (hemoglobin