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Does improving the iron status with double fortified salt affect nutrient intakes of women tea plantation workers in West Bengal, India?
Author(s) -
Venkatramanan Sudha,
Marquis Grace S,
Neufeld Lynette,
Murray-Kolb Laura E.,
Wenger Michael J.,
Reinhart Greg,
Haas Jere D
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.1031.17
Subject(s) - iodised salt , micronutrient , medicine , environmental health , nutrient , west bengal , fortified food , toxicology , iodine deficiency , socioeconomics , vitamin , biology , ecology , thyroid , pathology , sociology
Iron deficiency is highly prevalent in India and affects women's health status. A randomized double‐masked study tested the efficacy of salt dually fortified with iron and iodine (DFS) to improve the iron status of female tea plantation employees in West Bengal, India. Study participants (N=217) were randomized to iodized salt or DFS and followed for 10 mo. The women were at least 18 y, not pregnant or lactating, and experienced full‐time tea pickers. Diets were assessed at 3 time points by 3 methods: 1) one weighed food intake during lunch, 2) one 24‐hr recall, and 3) one 7‐d food frequency questionnaire. At baseline and endline, women shared their lunch with co‐workers in the tea garden; lunch at midpoint was consumed at home. The analysis examined food types, ingredients, and amounts (g) served, consumed, and shared, and required the development of a nutrient composition database for 334 food items consumed. We hypothesized that improving the iron status of female workers would increase energy and nutrient intakes through different mechanisms, including an increase in appetite and an improvement in food accessibility through better work capacity and higher incomes. This study is the first to examine the nutrient intakes of women tea plantation workers consuming DFS. Supported by the Mathile Institute for the Advancement of Human Nutrition and the Micronutrient Initiative