Iron status of a rice farming family during three diets regimens
1998
Del Mundo, A.M. | Felix, A.dR. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Human Nutrition and Food)
An exploratory feeding study was conducted to assess the effects of high iron rice on the iron status of selected farm families with members belonging to different age groups. Namely: 1-3, 4-6, 7-9, 10-12, 20-39 and 40-49. Health status of the families prior to the study was established. Feeding trials are conducted for three months. The dietary pattern of the family was established and their activities observed during the first month. Diet 1 Milagrosa (iron content = 6.13 mg/kg) and usual viand; amount served based on first month consumption the second month while diet was 2Xu Bue No (iron content = 8.16 mg/kg) and usual viand; amount served based on the daily recommended allowance (RDA) was prescribed during the third month. The food consumed by the individual members were weighed and recorded each meal. Food consumption was established using the participatory method. Hematological analysis for hemoglobin, serum ferritin, vitamin C and calcium levels of the subjects before and after each feeding month were measured. Mean per capita cooked rice consumption varied across family members and diet periods. Results of the blood analysis revealed some increase in hemoglobin and hematocrit levels during the two diets. Serum ferritin level which was marginal during the observation period was found to improve substantially in test subjects. Calcium level of the blood remained comparable across diet periods while the level of vitamin C was found to increase from the observation diet to diet 1 and diet 2. Association of rice consumption and iron content of rice with iron status of subjects was not clearly established. The effects of cooking/processing on the iron content also need to be investigated. Feeding trials with longer periods and involving larger number of subjects/families are required to establish the sensitive value of high-iron rice
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