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A Study on Food Fortification to Alleviate Anaemia

E. Lakshmi, Head, Department of Nutrition, SRM College of Nursing, SRM University, Kattankulathur, Chennai, Tamil Nadu 603203, India. , E. Lakshmi

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International Journal of Food, Nutrition & Dietetics 6(2):p 51-54, . | DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.6218.3
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Abstract

Context: The juice of raw beetroot contains host of health benefits and is classed as a “super food” in today’s nutritional jargon for anaemia. Aims: To determine the effectiveness of enriched beetroot juice on serum iron level and clinical symptoms between study and control group of adolescent girls. Settings and Design: The sample size selected for this study consists of 80 adolescent girls of age 13-18 years (Haemoglobin <9gm/dl) assigned to study and control group. Methods and Material: 150ml of enriched beetroot juice was served to each of the study subject every alternate days for three months (45 days). Control group was served with a placebo. Nutrition education was given to all the participants(n=80). serum iron (dipyridyl method) was assessed and nutritional assessment for iron deficiency anaemia was performed. Statistical analysis used: Descriptive statistics like percentage and paired ‘t’ test was performed. Results: 50 per cent of subjects suffering from fatigue and feeling of weakness (13-15yrs) reduced to 10 per cent after fortified beet-root extract intervention.The mean serum iron (16-18yrs) level improved significantly (t=13.86,p< .0001) in the study group. Conclusions: Enriched beet-root juice supplementation improved the nutritional status and serum iron levels of adolescents.

Keywords: Enriched Beet-Root Juice; Anaemia; Supplementation; Serum Iron; Placebo.
 

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  • E. Lakshmi, Head, Department of Nutrition, SRM College of Nursing, SRM University, Kattankulathur, Chennai, Tamil Nadu 603203, India.
    ,
  • E. Lakshmi
    ,
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DOI: DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.6218.3
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