Randomized trial of guava as a source of ascorbic acid to reduce iron deficiency in indigenous schoolchildren of Mexico

• Published in: The FASEB journal 2007-04, Vol.21 (5), p.A682-A682
• Main Authors: Monárrez‐Espino, Joel, Pizarro, Salvador, Vázquez, Guillermo, Balleza, Andrés, Greiner, Ted
• Format: Article
• Language: English
• ISSN: 0892-6638; 1530-6860
• DOI: 10.1096/fasebj.21.5.A682

This intervention trial aimed at examining the effect of drinking 300 ml of guava juice containing 200 mg of ascorbic acid from Monday to Friday for 20 weeks on the iron status of indigenous children at 4 boarding schools in northern Mexico. Anemic children (adjusting for altitude) with capillary hemoglobin (Hb) between 85–129 g/L (using Hemocue®) aged 5–9 years were randomly assigned to drink guava or placebo juice with the main meal. All children with fecal parasites were treated at the beginning of the study. Serum ferritin (SF), C‐reactive protein and Hb were measured at the beginning and at the end of the trial. The food eaten at school was weighed and the daily iron intake estimated. The children's dietary intake during weekends at home was measured using 48 h recalls. Baseline mean (s.d.) Hb was 121.6 g/L (8.1)(n=45) and 121.2 g/L (8.2)(n=42) in the guava and placebo group, respectively (p=0.81), and 139.3 g/L (4.7)(n=34) and 135.2 g/L (9.8)(n=29) at the end of the study (p=0.03). Preliminary dietary data showed a daily intake of 1800–3000 calories and 20–30 mg iron from a moderately bioavailable sources at school, and 1300–2000 calories and 15–20 mg of poorly bioavailable iron at home. SF results are pending, but will be available at the presentation. This study was supported by FOFOI‐IMSS grant No. 2005/1/I/029 and CDI‐Chihuahua.