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. 2012 Sep;33(3):180-5.
doi: 10.1177/156482651203300302.

Iron-fortified wheat flour and iron deficiency among women

Kirsten A Grimm  1 , Kevin M Sullivan, Deena Alasfoor, Ibrahim Parvanta, Ali Jaffer Mohammed Suleiman, Meenu Kaur, Fatima Obaid Al-Hatmi, Laird J Ruth
Affiliations

Iron-fortified wheat flour and iron deficiency among women

Kirsten A Grimm et al. Food Nutr Bull. 2012 Sep.

Abstract

Background: Iron deficiency is estimated to impact more than 1.6 billion individuals worldwide, affecting child, maternal, and perinatal mortality. Iron supplementation, fortification, and dietary diversification are strategies to reduce the prevalence of iron deficiency. However, there are relatively few studies demonstrating the effectiveness of iron-fortified wheat flour as an intervention.

Objective: To assess the relationship between average monthly per capita household consumption of iron-fortified wheat flour and iron deficiency among women of childbearing age in Oman.

Methods: Data were obtained from the National Micronutrient Status and Fortified Food Coverage Survey, 2004. Iron deficiency status was compared between women living in households with a monthly per capita consumption of iron-fortified wheat flour of 1 kg or more and women living in households with a monthly per capita consumption of iron-fortified wheat flour of less than 1 kg. The analyses excluded women with elevated or unknown levels of C-reactive protein and controlled for characteristics of the women and household demographics.

Results: Consumption of iron-fortified wheat flour was associated with a lower prevalence of iron deficiency among women in our sample (adjusted odds ratio, 0.60), after controlling for age, employment status, marital status, intake of iron or multivitamin supplements, self-reported presence of a blood disorder, household income, educational level of head of household, and family size.

Conclusions: These results suggest that women in our study living in households with a greater consumption of iron-fortified wheat flour have a lower prevalence of iron deficiency; however, additional study is needed.

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