NCT02815449

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

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 24 (actual)
• Sponsor: Unilever R&D · Industry
• Sex: Female
• Age: 18 Years – 40 Years
• Healthy volunteers: Accepted

Summary

The prevalence of iron deficiency anemia is a wide spread problem in Africa and iron fortification can be an effective strategy to decrease this. In the current study adding different levels of a stabilizer to iron fortified cubes and it's effect on iron bioavailability from these cubes will be studied in the context of a Nigerian meal in women. 24 Female subjects with low serum ferritin levels will be included in the study. The study will last 64 days and subjects will be asked to consume a breakfast and lunch prepared with a bouillon cube with isotope labeled iron during 3 periods of 5 consecutive days. The absorption of iron will be evaluated after every period and compared between the cubes.

Conditions

• Iron Deficiency Anemia

Interventions

Type	Name	Description
OTHER	Meals prepared with iron fortified cube with Low stabilizer level	Meals prepared with iron fortified cube with Low stabilizer level
OTHER	Meals prepared with iron fortified cube with Medium stabilizer level	Meals prepared with iron fortified cube with Medium stabilizer level
OTHER	Meals prepared with iron fortified cube with High stabilizer level	Meals prepared with iron fortified cube with High stabilizer level

Timeline

• Start date: 2017-05-08
• Primary completion: 2017-07-24
• Completion: 2017-07-24
• First posted: 2016-06-28
• Last updated: 2017-08-01

Locations

1 site across 1 country: Nigeria