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) |