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.

Sazawal et al.

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

Open Data