Effects of red meat or iron‐fortified milk on iron status of 12–20 month old New Zealand (NZ) children: a randomized controlled trial

Abstract

We assessed the efficacy of increased intake of red meat or the use of an iron-fortified milk on the iron status of healthy non-anemic 12–20 month old NZ children. In a 20-week partial double-blind randomised placebo-controlled intervention trial toddlers (n=225) were assigned to one of three groups: ‘Meat’ –addition of ~ 0.5 mg of absorbable iron from red meat dishes/day (n=90), ‘Toddler Milk’–toddler’s regular milk replaced with iron-fortified (1.55 mg iron/100 mL) commercial Toddler Milk (n=45), or ‘Placebo’ – toddler’s regular milk replaced with unfortified (0.02 mg iron/100 mL) commercial cow’s milk (n=90). Non-fasting venipuncture blood samples were collected at baseline and 20 weeks for hemogolobin, serum ferritin (SF), transferrin receptor, and C-reactive protein. There was a positive change in adjusted SF [mean (95%CI)] over 20 weeks that was 68% (27%, 124%) greater in the Toddler Milk than in the Placebo group and 29% (2%, 63%) greater in the Meat than in the Placebo group (Δ Placebo: −15%, Δ Meat: +10%, ΔToddler Milk: +44%). Despite no significant difference in change in SF between the Toddler Milk and Meat group, change in SF tended to be greater (P=0.07) for the Toddler Milk group. There were no intervention effects on hemoglobin or serum transferrin receptor concentration. Consumption of commercial iron-fortified Toddler Milk appears to improve iron stores in toddlers. Increased intakes of red meat can prevent a fall in serum ferritin. Support: NZ Health Research Council, Meat & Livestock Australia, Meat & Wool NZ, University of Otago