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Copyright (c) 2023 Riffat Aysha Anis, Mariam Anees, Saira Zafar, Umar Farooq, Juweria Abid, Sajeela Akram, Abdul Momin Rizwan Ahmad
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The undersigned hereby assign all rights, included but not limited to copyright, for this manuscript to CMB Association upon its submission for consideration to publication on Cellular and Molecular Biology. The rights assigned include, but are not limited to, the sole and exclusive rights to license, sell, subsequently assign, derive, distribute, display and reproduce this manuscript, in whole or in part, in any format, electronic or otherwise, including those in existence at the time this agreement was signed. The authors hereby warrant that they have not granted or assigned, and shall not grant or assign, the aforementioned rights to any other person, firm, organization, or other entity. All rights are automatically restored to authors if this manuscript is not accepted for publication.Effect of Iron-fortified Wheat Flour on Hemoglobin Levels among Women of Reproductive Age Group in Mansehra, KPK, Pakistan
Iron-fortified wheat flour improves Iron Status
Corresponding Author(s) : Abdul Momin Rizwan Ahmad
abdul.momin@numspak.edu.pk
Cellular and Molecular Biology,
Vol. 69 No. 2: Issue 2
Abstract
Micronutrient deficiencies continue to affect approximately 25% of the World’s population. Fortification of staple foods is recognized as one of the most effective interventions to combat micronutrient deficiencies such as iron deficiency. The objective of the current research was to elucidate the effect of iron-fortified wheat flour on the mean hemoglobin levels of women of the reproductive age group (15-49 years) in the Mansehra district, KPK, Pakistan. The study sample consisted of 280 women whose baseline hemoglobin levels were determined at the start of the study. They were fed with iron-fortified wheat flour for a period of 120 days after which their hemoglobin levels were measured again. A 24-hour dietary recall was also taken from the study participants to determine the amounts and frequencies of major foods consumed during the last 24 hours. The study results showed that the consumption of iron-fortified wheat flour had significantly increased the mean hemoglobin levels of women. The study concluded that the consumption of iron-fortified wheat flour could be an effective strategy to combat the problem of iron deficiency in Pakistan.
Keywords
Micronutrient Deficiencies
Fortification
Iron deficiency
Women of reproductive age
Iron-fortified Wheat Flour
Anis, R. A., Anees, M., Zafar, S. ., Farooq, U., Abid, J., Akram, S., & Ahmad, A. M. R. (2023). Effect of Iron-fortified Wheat Flour on Hemoglobin Levels among Women of Reproductive Age Group in Mansehra, KPK, Pakistan: Iron-fortified wheat flour improves Iron Status . Cellular and Molecular Biology, 69(2), 26–30. https://doi.org/10.14715/cmb/2023.69.2.5
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