Does Corn Flour Consumption Influence Iron Absorption and Anemia in Children in Kilimanjaro?

Authors: Simal Patel, Ariana Altman

Field of Study: Science, Technology, Engineering, and/or Math

Program Affiliation: Wander LAB for Anthropometry and Biomarkers

Faculty Mentors: Katherine Wander

Easel: 8

Timeslot: Midday

Abstract: Severe iron deficiency can increase risk for cognitive or behavioral delays during a young child’s development. Phytate compounds in cereal grains can prevent iron absorption, limiting access to this crucial micronutrient. While eating corn flour has been associated with iron deficiency among infants, the nutritional consequences among young children are unclear. The relationship between corn-flour consumption and iron nutrition status in children (2–4 years) in Kilimanjaro, Tanzania, was explored. 24-hour dietary recalls were recorded for 281 children over 12 months, while blood biomarkers were analyzed to estimate rates of iron deficiency (zinc protoporphyrin:heme ratio) and anemia (hemoglobin). At baseline, ugali consumption is reported in ≥55% of children while 19.6% of children were iron deficient. Daily iron intake will be analyzed from recalls via NutritionistPro™. Logistic regression models will estimate the relationship between iron status and corn flour consumption to determine if increased intake corresponds to reduced iron absorption.