SynthesisPublic health nutrition2019
Systematic review and meta-analysis of the effect of iron-fortified flour on iron status of populations worldwide.
Synthesis in Public health nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers, 6 of them syntheses that pooled it.
What it found
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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.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed, 6 syntheses or guidelines pooled it.
- Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies.Frontiers in nutrition · 2026Pooled it
- A comparative analysis of heme vs non-heme iron administration: a systematic review and meta-analysis of randomized controlled trials.European journal of nutrition · 2024Pooled it
- Nutrition-specific interventions for preventing and controlling anaemia throughout the life cycle: an overview of systematic reviews.The Cochrane database of systematic reviews · 2021Pooled it
- Effectiveness of Food Fortification in Improving Nutritional Status of Mothers and Children in Indonesia.International journal of environmental research and public health · 2021Pooled it
- Wheat flour fortification with iron and other micronutrients for reducing anaemia and improving iron status in populations.The Cochrane database of systematic reviews · 2021Pooled it
- Wheat flour fortification with iron for reducing anaemia and improving iron status in populations.The Cochrane database of systematic reviews · 2020Pooled it
- Evaluating the effectiveness and risks of bread fortification programs in the middle eastern region: a comprehensive review.Frontiers in public health · 2025Review
- Effect of iron-fortified rice on the hemoglobin level of the individuals aged more than six months: A meta-analysis of controlled trials.Journal of family medicine and primary care · 2022Review
- Magnesium Status and Ca/Mg Ratios in a Series of Children and Adolescents with Chronic Diseases.Nutrients · 2022Article
- Dietary Approaches to Iron Deficiency Prevention in Childhood-A Critical Public Health Issue.Nutrients · 2022Review
- Phytic Acid and Whole Grains for Health Controversy.Nutrients · 2021Article
- Global and regional levels and trends of child and adolescent morbidity from 2000 to 2016: an analysis of years lost due to disability (YLDs).BMJ global health · 2021Article
- Potential of food-to-food fortification with cowpea leaves and orange-fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready-to-eat maize porridges.Food science & nutrition · 2020Article
- Nicotianamine-chelated iron positively affects iron status, intestinal morphology and microbial populations in vivo (Gallus gallus).Scientific reports · 2020Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveAssess the effectiveness of iron-fortified flour on iron status.
designSystematic review and meta-analysis.
settingArgentina, Australia, Azerbaijan, Bangladesh, Brazil, Cameroon, Chile, China, Costa Rica, Côte d'Ivoire, Denmark, India, Iran, Jordan, Kazakhstan, Kenya, Kuwait, Mongolia, Morocco, Norway, South Africa, Sri Lanka, Tajikistan, Thailand, UK, USA, Uzbekistan, Venezuela, Vietnam, and Zambia.
participantsFifty-two articles (ninety-four trials) were examined. The main target groups were women, children, and infants/toddlers. The effects of different types of iron-fortified flour (wheat, maize, rice, soy, and beans) on iron status were examined.
resultsA random effects analysis of before-after studies showed that iron-fortified flour led to significant increases of mean haemoglobin level (3·360 g/l; 95 % CI: 0·980, 5·730) and mean serum ferritin level (4·518 µg/l; 95 % CI: 2·367, 6·669); significant decreases of anaemia (-6·7 %; 95 % CI: -9·8 %, -3·6 %) and iron deficiency (ID) (-10·4 %; 95 % CI: -14·3 %, -6·5 %); but had no significant effect on iron deficiency anaemia (IDA). A random effects analysis of controlled trials indicated that iron-fortified flour led to significant increases of mean haemoglobin level (2·630 g/l; 95 % CI: 1·310, 3·950) and mean ferritin level (8·544 µg/l; 95 % CI: 6·767, 10·320); and significant decreases of anaemia (-8·1 %; 95 % CI: -11·7 %, -4·4 %), ID (-12·0 %; 95 % CI: -18·9 %, -5·1 %), and IDA (-20·9 %; 95 % CI: -38·4 %, -3·4 %).
conclusionsFlour fortification with iron is an effective public health strategy that improves iron status of populations worldwide.
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Registered trials
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