Assessment of the Bioavailability of Iron in Iron Fortified Bouillon Cubes in Healthy Nigerian Women
NCT02815449 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 24
Last updated 2017-08-01
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
Interventions
- 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
Sponsors & Collaborators
-
Obafemi Awolowo University
collaborator OTHER -
Unilever R&D
lead INDUSTRY
Principal Investigators
-
Funke Olumakaiye, PhD · Obafemi Awolowo University
Study Design
- Allocation
- RANDOMIZED
- Purpose
- OTHER
- Masking
- QUADRUPLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 40 Years
- Sex
- FEMALE
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2017-05-08
- Primary Completion
- 2017-07-24
- Completion
- 2017-07-24
Countries
- Nigeria
Study Locations
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