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Abstract
Silva, M.R.; Castro, T.G.; Costa, N.M.B.: Ferreira, C.L.L.F.; Franceschini, S.C.C. Leal, P.F.G. Reis, F.P. The effect of a fermented iron-fortified dairy drink on the nutritional status of pre-school children in Viçosa - MG, Brazil. Nutrire: rev. Soc. Bras. Alim. Nutr.= J. Brazilian Soc. Food Nutr., São Paulo, SP., v. 23, p. 23-32, jun., 2002.
This study was carried out in order to evaluate the effectiveness of a fermented iron-enriched dairy drink in recovering the nutritional iron status of preschool children. The assessement of health status in eighty nine preschool children at two child care centers in Viçosa/Brazil was performed before and after the intervention, by anthropometric evaluation (weight and height), food survey and hematological tests (hemoglohin. hematocrit, serum iron, and ferritin). The dairy drink was elaborated on the basis of milk whey fortified with chelate amino acid iron with added mango pulp, lactic yogurt culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus) and a probiotic culture (Lactobacillus acidophilus). Portions of 80 mL (4.1 mg iron) were offered to the children from Monday to Friday for 35 days. The drink increased daily iron intake from 50% to 94% of the RDA (1989). The mean values of the z scores found for the initial weight/age and weight /height indexes in population were -0.36 and -0.30, respectively. The prevalence of anemia was 11.2%. No significant variation was verified in the meal values of weight / age and weight / height indexes with the drink intake. However a significant increase (p < 0.01) of 25% (from 25.8 ng/dL to 33.1 ng/dL) in serum ferritin was observed at the end of the intervention. No significant changes were observed in other hematimetric values. No association was found between anemia and malnutrition. The fortified product increased the children's iron stores, thus alternative choice in preventing iron deficiency anemia.
Keywords: anemia; iron; fortification; hemoglobin; ferritin; dairy drink
Márcia Regina da Silva1
Teresa Gontijo de Castro2
Neuza Maria Brunoro Costa3
Celia Lúcia de Luces Fortes Ferreira4
Sylvia do Carmo Castro Franceschini3
Paulo Fernando da Glória Leal5
Fernando Pinheiro Reis6
* Parte do trabalho de tese apresentado a UFV Magister Scientiae (out. 2000)
1 Prof Assistente da ENUFBA. e-mail: ds06831 @correio.ufv.br
2, 3, 5 Universidade Federal de Viçosa/DNS.
4 Universidade Federal de Viçosa/DIA
6 Universidade Federal de Viçosa/DPI
Endereço para correspondência:
Neuza Maria Brunoro Costa
Departamento de Nutrição e Saúde, Universidade Federal de Viçosa,
Viçosa, MG, 36571-000
Fone/Fax: (31) 3899-2541
Agradecimentos:
Ao CNPq e à CAPES pela concessão de bolsas, à Secretaria Municipal de Saúde e Educação de Viçosa, MG, bem como ao Laboratório ALBION e às empresas de sucos IIAL e FUNARBE.
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