Table 3

Baseline comparisons for blood and growth parameters between fortified and non-fortified yoghurt groups
Variables Fortified yoghurt (n = 278) Non-fortified yoghurt (n = 293)
Mean ± SD Mean ± SD
Growth parameters weight (kg) 21.94 ± 4.72 21.39 ± 4.52
Height (cm) 124.0 ± 9.09 122.8 ± 8.90
WAZ −1.68 ± 1.32 −1.82 ± 1.42
< −2.0 (n, %) 114 (41.6) 125 (42.7)
HAZ −1.01 ± 1.20 −1.17 ± 1.17
<−2.0 (n, %) 57 (20.8) 69 (23.5)
BMIZ −1.59 ± 1.25 −1.80 ± 3.28
<−2.0 (n, %) 92 (33.6) 86 (29.4)
Iron status markers hemoglobin(g/L) 114.7 ± 8.6 114.7 ± 8.8
Red cell width (%) 14.39 ± 2.77 14.26 ± 2.27
Serum Ferritin (μg/L) 68.28 ± 35.99 70.03 ± 39.25
Serum Transferrin receptor (mg/L) 5.69 ± 1.17 5.79 ± 1.21
Body Iron Store (mg/Kg Bodywt) 7.03 ± 2.23 6.99 ± 2.25
Retinol binding Protein (μmol/L) 1.25 ± 0.30 1.22 ± 0.27
Zinc (μmol/L) 9.11 ± 3.30 9.22 ± 3.65
Iodine (μg/L) 160.71 ± 93.12 182.42 ± 102.96
Infection defined as
CRP(>5 mg/L) (incubation) (n, %) 8 (2.7) 6 (2.0)
AGP (>1 g/dL) (Convalescence) (n, %) 26 (9.4) 33 (11.3)
AGP (>1 g/dL) and/or CRP (>5 mg/L) 29 (10.4) 33 (11.3)

Sazawal et al.

Sazawal et al. BMC Public Health 2013 13:514   doi:10.1186/1471-2458-13-514

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