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Erschienen in: European Journal of Nutrition 1/2010

01.02.2010 | Original Contribution

Complementary food with low (8%) or high (12%) meat content as source of dietary iron: a double-blinded randomized controlled trial

verfasst von: Katharina Dube, Jana Schwartz, Manfred J. Mueller, Hermann Kalhoff, Mathilde Kersting

Erschienen in: European Journal of Nutrition | Ausgabe 1/2010

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Abstract

Background

To investigate whether a low meat content of complementary food as accepted by EU law increases the risk of well-nourished infants to develop iron deficiency during the complementary feeding period.

Methods

Term born, healthy infants were randomized into a ‘High Meat’ Group (HM, n = 48) receiving commercial baby jars with a meat content of 12% by weight (according to pediatric guidelines), and a ‘Low Meat’ Group (LM, n = 49) receiving meals as marketed (meat 8% by weight, the lowest level of EU law). Intervention was from 4 to 10 months of age. Dietary intake was recorded continuously, repeated blood samples were collected.

Results

Estimated intake of bioavailable iron conformed to reference requirements. In the primary analysis of the total sample, iron status was adequate before (4 months), during (7 months), and after (10 months) the intervention. A secondary analysis in the subgroup of infants fully breast-fed for 4–6 months demonstrated an increased risk of low Hb values with 10 months of age in the LM group.

Interpretation

Present day low meat content of complementary food does not significantly impair iron status in well-nourished infants but may increase the risk of developing marginal iron status in older infants after fully breast-feeding for 4–6 months, i.e., in the subgroup of infants with the lowest habitual iron intake.
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Metadaten
Titel
Complementary food with low (8%) or high (12%) meat content as source of dietary iron: a double-blinded randomized controlled trial
verfasst von
Katharina Dube
Jana Schwartz
Manfred J. Mueller
Hermann Kalhoff
Mathilde Kersting
Publikationsdatum
01.02.2010
Verlag
D. Steinkopff-Verlag
Erschienen in
European Journal of Nutrition / Ausgabe 1/2010
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI
https://doi.org/10.1007/s00394-009-0043-9

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