Evidence map›Paper›PMID 31004134›Full record

Trial reportThe Journal of nutrition2019

High Bioavailability from Ferric Pyrophosphate-Fortified Bouillon Cubes in Meals is Not Increased by Sodium Pyrophosphate: a Stable Iron Isotope Study in Young Nigerian Women.

Ans Eilander, Olumakaiye M Funke, Diego Moretti, Michael B Zimmermann, Temilola O Owojuyigbe, Cor Blonk, Peter Murray, Guus S Duchateau

Registry-linked trialOpen access · bronzeAbstract readRandomized Controlled Trial
In one paragraph

Trial report in The Journal of nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT02815449 (Assessment of the Bioavailability of Iron in Iron Fortified Bouillon Cubes in Healthy Nigerian Women), which is not on this map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
0.5field-weighted citation impact, top 33% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

NCT02815449 nacompletednot on this map

Assessment of the Bioavailability of Iron in Iron Fortified Bouillon Cubes in Healthy Nigerian Women

TypeinterventionalSponsorUnilever R&DRan2017 to 2017Enrolled24ConditionsIron Deficiency AnemiaArmsMeals prepared with iron fortified cube with Low stabilizer level, Meals prepared with iron fortified cube with Medium stabilizer level, Meals prepared with iron fortified cube with High stabilizer level
3 · Its place in the literature

Who cites it

2 citing papers in PubMed, 8 citations in OpenAlex.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors at 4 institutions in 4 countries.

Ans EilanderUnilever R&D Vlaardingen, South Holland, The Netherlands.
Olumakaiye M FunkeObafemi Awolowo University, Ile Ife, Nigeria.
Diego MorettiLaboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.
Michael B ZimmermannLaboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.
Temilola O OwojuyigbeObafemi Awolowo University, Ile Ife, Nigeria.
Cor BlonkUnilever R&D Vlaardingen, South Holland, The Netherlands.
Peter MurrayUnilever R&D, Bedford, United Kingdom.
Guus S DuchateauUnilever R&D Vlaardingen, South Holland, The Netherlands.
Unilever (Netherlands) · NLETH Zurich · CHObafemi Awolowo University · NGUnilever (United Kingdom) · GB

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundIt is challenging to find an iron compound that combines good bioavailability with minimal sensory changes when added to seasonings or condiments. Ferric pyrophosphate (FePP) is currently used to fortify bouillon cubes, but its bioavailability is generally low. Previously, the addition of a stabilizer, sodium pyrophosphate (NaPP), improved iron bioavailability from a bouillon drink.

objectiveWe assessed whether there is a dose-response effect of added NaPP on iron bioavailability from local meals prepared with intrinsically labeled FePP-fortified bouillon cubes in young Nigerian women using iron stable isotope techniques.

methodsIn a double-blind, randomized, cross-over trial, women (n = 24; aged 18-40 y; mean BMI 20.5 kg/m2) consumed a Nigerian breakfast and lunch for 5 d prepared with bouillon cubes containing 2.5 mg 57Fe (as FePP) and 3 different molar ratios of NaPP: 57Fe (0:1, 3:1, and 6:1). Iron bioavailability was assessed by measuring 57Fe incorporation into erythrocytes 16 d after each 5 d NaPP: 57Fe feeding period. Data were analyzed using a linear regression model of log iron absorption on NaPP ratio, with body weight and baseline body iron stores as covariates and subject as a random intercept.

resultsOf the women included, 46% were anemic and 26% were iron deficient. Iron bioavailability was 10.8, 9.8, and 11.0% for the 0:1, 3:1, and 6:1 NaPP:57Fe treatments, respectively. There was no dose-response effect of an increasing NaPP:57Fe ratio (β ± SE: 0.003 ± 0.028, P = 0.45).

conclusionsIn this study, the addition of NaPP did not increase iron bioavailability from FePP-fortified bouillon cubes. However, iron bioavailability from the Nigerian meals prepared with FePP-fortified bouillon cubes was higher than expected. These results are encouraging for the potential of bouillon cubes as a fortification vehicle. Further studies are needed to assess the effect of FePP-fortified bouillon cubes on improving iron status in low-income populations. This trial was registered at clinicaltrials.gov as NCT02815449.

Indexed as

Food, FortifiedMealsAdultAnemiaAnemia, Iron-DeficiencyBiological AvailabilityCross-Over StudiesDiphosphatesDouble-Blind MethodErythrocytesFemaleHumansIntestinal AbsorptionIronIron IsotopesNigeriaDiphosphatesferric pyrophosphateIronIron Isotopessodium pyrophosphatebioavailabilitybouillon cubesironisotopesNigeriawomen

Identifiers

PMID31004134
PMCPMC6499105
OpenAlexW2938701219

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
Read underepoch 390

Registered trials

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.