NaFeEDTA-fortified soy sauce has a positive effect on anemia control and prevention in the Chinese population

Objectives:
Does sodium iron ethylenediaminetetraacetate (NaFeEDTA)-fortified soy sauce reduce anemia prevalence in the Chinese population?

Study design:
This review article included a total of 16 studies for anemia rate analysis (aged from 3 to >55 years and from different provinces, with 8411 in the intervention groups and 8408 in the control groups), of which 12 studies for hemoglobin analysis (4037 subjects from the intervention groups and 4034 from the control groups with an age group from 3 to >55 years and from different provinces).

Results and conclusions:
The investigators found hemoglobin concentration increased and anemia rates decreased significantly as compared with the non-fortified soy sauce groups.

The investigators found for anemia rates, a pooled estimate odds ratio of 0.25 [95% CI = 0.19-0.35].

The investigators found for hemoglobin concentrations a pooled weighted mean difference of 8.81g/L [95% CI = 5.96-11.67].

The investigators concluded long-term intervention with NaFeEDTA-fortified soy sauce results in 8.81g/L increase of hemoglobin level and a 25% decrease in the anemia rate in the Chinese high-risk anemic population.

Original title:
Effect of NaFeEDTA-Fortified Soy Sauce on Anemia Prevalence in China: A Systematic Review and Meta-analysis of Randomized Controlled Trials by Huo JS, Yin JY, […], Chen CM.

Link:
http://www.besjournal.com/Articles/Archive/2015/No11/201512/t20151218_123669.html

Additional information of El Mondo:
Find more information/studies on food fortification and iron right here.