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Title

Effects of an Iron or Iron and Vitamin D-Fortified Flavored Skim Milk on Iron Metabolism: A Randomized Controlled Double-Blind Trial in Iron-Deficient Women

AuthorsToxqui, Laura ; Pérez Granados, Ana M. ; Blanco Rojo, R. ; Wright, Ione ; González-Vizcayno, Carmen; Vaquero, M. Pilar
Issue Date2013
PublisherAmerican College of Nutrition
CitationJournal of the American College of Nutrition 32: 312- 320 (2013)
AbstractObjectives: Iron deficiency anemia and vitamin D deficiency are considered global pandemics. The aim of this study was to determine whether the consumption of a dairy product fortified with iron and vitamin D, compared to the equivalent with only added iron, exerts an additional effect on iron metabolism in iron-deficient menstruating women. Methods: The design was a randomized, placebo-controlled, double-blind, parallel-group trial of 16 weeks' duration. Subjects were randomized into 2 groups that consumed, as part of their usual diet, 500 mL/day of an iron (n = 54) or iron- and vitamin D-fortified (n = 55) flavored skim milk. At baseline and monthly, dietary intake, body weight, and hematological and iron metabolism biomarkers were determined. Serum 25-hydroxyvitamin D was analyzed at baseline and weeks 8 and 16. Data were analyzed by analysis of variance (ANOVA) of repeated measures for time and Time×Group interaction effects. Results: A total of 109 volunteers completed the study. Calcium and iron intakes increased during the intervention (p < 0.001 for both groups). Serum 25-hydroxyvitamin D significantly increased in Fe + D group during the assay (p < 0.001) and at week 16 it was higher compared to the Fe group (p < 0.05). Serum ferritin, serum transferrin, mean corpuscular volume, mean corpuscular hemoglobin, and red blood cell distribution width showed significant time effects but no Time×Group interaction. Higher values of erythrocytes (p = 0.01), hematocrit (p = 0.05), and hemoglobin (p = 0.03) at week 8 were observed in the Fe + D group compared to the Fe group. Conclusion: Iron-fortified flavored skim milk does not improve iron status in iron-deficient menstruating women. However, vitamin D fortification slightly enhances erythropoiesis and iron status. © 2013 Copyright Taylor and Francis Group, LLC.
URIhttp://hdl.handle.net/10261/88225
DOI10.1080/07315724.2013.826116
Identifiersdoi: 10.1080/07315724.2013.826116
issn: 0731-5724
Appears in Collections:(ICTAN) Artículos
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