Poster Topical Area: Global Nutrition

Location: Hall D

Poster Board Number: 609

P12-135 - Identifying a feasible field implementation strategy using fortified lentils to improve the iron status (Fe) status of adolescent girls in Bangladesh

Sunday, Jun 10
8:00 AM – 6:00 PM

Objectives: The purpose of this crossover study was to establish the methodology and logistics required to conduct a large-scale community-based efficacy study using fortified lentil as a means to improve iron status in Bangladeshi adolescent girls.

A crossover trial was carried out in which 100 adolescent girls (12.9±2.0 years of age) consumed cooked fortified lentil consisting of 2 different cooking preparation styles (thick vs. thin) and 3 different portion sizes of lentil (raw weight 25 g, 37.5 g, and 50 g) in a counter-balanced manner. Lentils were served 5 days a week over 12 weeks with 250 g of cooked rice. Visual Analog Scales (VAS) were used to measure ratings of hunger, satiety, and palatability before and after the lentil meal.

The feeding study showed that the thick preparation of cooked lentil at the 37.5 g portion (equal to 200 g cooked dal) had higher VAS ratings compared to all thin preparations. The 50 g thick portion also had favourable VAS rating similar to 37.5 g thick portion of lentil. Considering both the amount served and contribution of dietary Fe, the thick preparation of lentil at 37.5 g would provide 6.9 mg Fe/d. This would provide approximately 86.3% and 46% of the RDA for Fe for adolescent girls aged 9-13 years and 14-18 years, respectively.

Although both the 50 g and 37.5 g serving of thick lentil provided similar results, a serving of 37.5 g of thick lentil was deemed more feasible in the implementation of a larger scale human efficacy study. This preparation of cooked lentil served as a portion size of 200 g dal would require less fortified lentils and still provide dietary levels of Fe that along with other foods eaten would meet the RDAs of the adolescent girls.

Funding Source: Global Institute for Food Security (GIFS)

CoAuthors: Chowdhury Jalal, PhD – Nutrition International; Gordon Zello, PhD – University Of Saskatchewan; Kaosar Afsana, PhD – BRAC; Albert Vandenberg, PhD – University Of Saskatchewan; Diane DellaValle, PhD, RDN – Marywood University

Fakir Yunus

PhD student
University Of Saskatchewan
Saskatoon, Saskatchewan, Canada