Table 4.
Paired comparison for blood parameters between baseline and end study comparing fortified and non-fortified yoghurt groups
| Variable | Fortified yoghurt (n = 278) Mean ± SD | Non-fortified yoghurt (n = 293) Mean ± SD | Mean Diff* |
95% CI |
P value | |
|---|---|---|---|---|---|---|
| Lower | Upper | |||||
|
Hb (g/L) |
0.8 ± 0.61 |
−0.6 ± 0.66 |
1.5 |
0.4 |
2.5 |
0.006 |
|
Ferritin (μg/L) |
−0.49 ± 31.75 |
1.56 ± 27.35 |
−2.05 |
−6.91 |
2.82 |
0.41 |
|
sTfR (mg/L) |
−0.008 ± 0.74 |
−0.02 ± 0.75 |
0.01 |
−0.11 |
0.14 |
0.86 |
|
Body Iron Store |
−0.01 ± 1.53 |
0.08 ± 1.42 |
−0.09 |
−0.33 |
0.15 |
0.46 |
| (mg/Kg B wt) |
|
|
|
|
|
|
|
RBP (μmol/L) |
−0.01 ± 0.29 |
−0.06 ± 0.25 |
0.05 |
0.002 |
0.09 |
0.04 |
|
Zinc (μmol/L) |
1.44 ± 4.37 |
1.24 ± 4.01 |
0.20 |
−0.57 |
0.98 |
0.61 |
| Iodine (μg/L) | −42.6 ± 130.0 | −82.5 ± 121.9 | 39.87 | 20.39 | 59.35 | 0.001 |
*Mean difference was calculated using paired analysis.