Consuming iron biofortified beans increases iron status in rwandan women after 128 days in a randomized controlled feeding trial

Jere D. Haas, Sarah V. Luna, Mercy G. Lung'aho, Michael J. Wenger, Laura E. Murray-Kolb, Stephen Beebe, Jean Bosco Gahutu, Ines M. Egli

Research output: Contribution to journalArticlepeer-review

Abstract

Background: Food-based strategies to reduce nutritional iron deficiency have not been universally successful. Biofortification has the potential to become a sustainable, inexpensive, and effective solution. Objective: This randomized controlled trial was conducted to determine the efficacy of iron-biofortified beans (Fe-Beans) to improve iron status in Rwandan women. Methods: A total of 195 women (aged 18-27 y) with serum ferritin

Original languageEnglish (US)
Pages (from-to)1586-1592
Number of pages7
JournalJournal of Nutrition
Volume146
Issue number8
DOIs
StatePublished - Aug 1 2016
Externally publishedYes

Keywords

  • Beans
  • Biofortification
  • Ferritin
  • Hemoglobin
  • Iron
  • Rwanda
  • Women

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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