A Randomized Control Trial Using a Fish-Shaped Iron Ingot for the Amelioration of Iron Deficiency Anemia in Rural Cambodian Women

  title={A Randomized Control Trial Using a Fish-Shaped Iron Ingot for the Amelioration of Iron Deficiency Anemia in Rural Cambodian Women},
  author={Christopher V. Charles and Catherine Elizabeth Dewey and A. J. Hall and Chantharith Hak and Son Channary and Alastair J. S. Summerlee},
  journal={Tropical medicine \& surgery},
Objective: The objectives were to determine whether cooking food with an iron ingot increases the hemoglobin and serum ferritin of women and whether women would use an iron ingot shaped like a fish considered lucky in Cambodian culture. Methods: A randomized controlled trial was conducted in three villages in rural Kandal Province, Cambodia. Participants were randomly assigned to the iron ingot, the iron ingot plus nutrition education, or untreated control group. Participants were instructed… Expand
Randomized controlled trial assessing the efficacy of a reusable fish-shaped iron ingot to increase hemoglobin concentration in anemic, rural Cambodian women.
Neither the iron ingot nor iron supplements increased hemoglobin concentrations in rural Cambodian anemic women at 6 or 12 mo, and the use of the fish-shapedIron ingot in Cambodia or in countries where the prevalence of iron deficiency is low and genetic hemoglobin disorders are high is recommended. Expand
Testing the efficacy of the Lucky Iron Fish® in reversing iron deficiency anemia in rural, impoverished regions of Guatemala
The purpose of this 52-week longitudinal study, conducted in rural, underserved regions of Guatemala, was to determine whether or not iron status improved after 12 months of using a LIF for meal preparation. Expand
Dietary Factors Modulate Iron Uptake in Caco-2 Cells from an Iron Ingot Used as a Home Fortificant to Prevent Iron Deficiency
The data illustrate the major influence of dietary factors on iron solubility and bioavailability from LIF, and demonstrate that the addition of AA enhances iron uptake and reduces ROS in the intestinal lumen. Expand
Iron-containing cookware for the reduction of iron deficiency anemia among children and females of reproductive age in low- and middle-income countries: A systematic review
There are indications that, with reasonable compliance, iron-containing cookware could serve as a means of reducing IDA, especially among children, however, further research is needed regarding both the efficacy and safety of this intervention. Expand
Iron release from the Lucky Iron Fish®: safety considerations.
The results suggest that the Lucky Iron Fish™ may be a safe treatment for iron deficiency and iron deficiency anaemia in women in rural Cambodia. Expand
Commercializing The Lucky Iron Fish™ Using Social Enterprise: A novel Health Innovation For Iron Deficiency and Anemia in Cambodia and Beyond
University of Guelph, Danish Red Cross, Grand Challenges Canada, Ontario Graduate Scholarship, Ontario Veterinary College
Impact of a collaborative childhood anaemia intervention programme in Peru
To evaluate the impact of a 12‐month multi‐modal public health intervention programme for treating and preventing anaemia among children aged 6 months to 4 years in an underserved community in Peru.
Framework for the development and evaluation of complex interventions: gap analysis, workshop and consultation-informed update.
This new framework incorporates developments in complex intervention research published since the previous edition was written, and introduces a new emphasis on the importance of context and the value of understanding interventions as 'events in systems' that produce effects through interactions with features of the contexts in which they are implemented. Expand
Taking account of context in population health intervention research: guidance for producers, users and funders of research
Additional co-authors: Blake Poland, Valery Ridde, Jeannie Shoveller, Sarah Viehbeck,and Daniel Wight
Nepal Journ
  • 2021


Iron-deficiency anaemia in rural Cambodia: community trial of a novel iron supplementation technique.
This study shows that the iron ingot was effective in the short but not longer-term against IDA in rural women in Cambodia, and though a novel treatment option, further research is warranted to determine bioavailability of leached iron and whether or not the surface area is large enough for sufficient iron leaching. Expand
Is cooking food in iron pots an appropriate solution for the control of anaemia in developing countries? A randomised clinical trial in Benin
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Iron nutritional status is improved in Brazilian preterm infants fed food cooked in iron pots.
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Bioavailability of iron added to the diet by cooking food in an iron pot
Abstract The iron bioavailability of food cooked in an iron pot was studied. Iron deficiency was produced in 42 21-day old Wistar rats over a period of 5 weeks, while 18 rats receiving a completeExpand
Food prepared in iron cooking pots as an intervention for reducing iron deficiency anaemia in developing countries: a systematic review.
The introduction of iron pots or improving their use in communities in developing countries for the preparation of food maybe a promising innovative intervention for reducing iron deficiency and iron deficiency anaemia. Expand
Iron bioavailability and dietary reference values.
It would be timely to develop a range of iron bioavailability factors based not only on diet composition but also on subject characteristics, such as iron status and prevalence of obesity. Expand
The effect on haemoglobin of the use of iron cooking pots in rural Malawian households in an area with high malaria prevalence: a randomized trial
This data indicates that iron‐deficiency anaemia in developing countries is more common in women than in men and the number of women infected with the disease is higher than in the United States. Expand
Investigation of the amount of dissolved iron in food cooked in Chinese iron pots and estimation of daily iron intake.
The amount of dissolved iron in food cooked in Chinese iron pots and that inFood cooked in aluminum, stainless steel, and clay pots were determined and it was found that the amount of dissolve iron was two to five times higher than that in foodcooked in the other types of pots. Expand
Iron content of food cooked in iron utensils.
Acidity, moisture content, and cooking time of food significantly affected the iron content of food cooked in iron utensils, and perhaps because of differing amounts of previous use, cooking in different iron skillets resulted in some variation in the ironcontent of food. Expand