Buzigi Edward, Pillay Kirthee, Siwela Muthulisi
Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209, Pietermaritzburg, 3201, South Africa.
Health Economics and HIV/AIDS Research Division (HEARD), University of KwaZulu-Natal, Westville Campus, J Block 4th Floor, Durban, 4041, South Africa.
BMC Pediatr. 2020 Sep 1;20(1):412. doi: 10.1186/s12887-020-02326-z.
Ugandan children are fed homemade complementary foods (CFs) which are usually deficient in vitamin A, iron and zinc. Novel homemade CFs rich in vitamin A, iron and zinc need to be developed, and assessed for their acceptability among target children.
Homemade provitamin A carotenoids (PVACs), iron and zinc-rich complementary food (CF), common bean pumpkin blend (BPB) formulated from pumpkin (Sweet cream) and common bean (Obwelu) and PVAC-rich pumpkin blend (PB) from Sweet cream were prepared by expert peer mothers. This study compared child acceptability of BPB and PB (control).
The crossover acceptability study randomly assigned Ugandan children 6 to 24 months old to either receive 100 g of BPB (n = 35) or 100 g of PB (n = 35) on day one. After a washout period of one day, children crossed over to receive either BPB (n = 35) or PB (n = 35). The amount of CF consumed, duration of consumption, and micronutrient intake were assessed. The CF was acceptable if children consumed ≥50 g (50%) of served food (100 g). A paired t-test was used to determine the mean differences within participants between BPB and PB. The level of statistical significant difference was set at a probability value of 5% (p = 0.05).
The mean consumption of BPB and PB was 53.9 g and 54.4 g, respectively. The mean duration for consumption of BPB and PB was 20.6 and 20.3 min, respectively. There was no significant difference in the amounts consumed, and duration of consumption in BPB and PB (p > 0.05). The mean intake of vitamin A was significantly higher (p < 0.00001) in PB (152.5 μgRAE) compared to BPB (100.9 μgRAE). The mean iron intake was significantly higher in BPB (1.1 mg) (p < 0.00001) compared to PB (0.3 mg). Furthermore, zinc intake was significantly higher (p < 0.00001) in BPB (0.58 mg) compared to PB (0.13 mg).
A homemade complementary food, BPB, made from locally available common bean and pumpkin is rich in PVACs, iron and zinc and is acceptable to children in the age range of complementary feeding in Uganda.
Pan African Clinical Trials Registry www.pactr.org as PACTR202002576768667 . Retrospectively registered. Date of registration: 29/January/2020.
乌干达儿童食用的自制辅食通常缺乏维生素A、铁和锌。需要开发富含维生素A、铁和锌的新型自制辅食，并评估其在目标儿童中的可接受性。
由专业的同龄母亲制备了富含维生素A原类胡萝卜素（PVACs）、铁和锌的自制辅食，即由南瓜（甜奶油）和菜豆（Obwelu）制成的菜豆南瓜混合物（BPB），以及由甜奶油制成的富含PVACs的南瓜混合物（PB）。本研究比较了BPB和PB（对照）在儿童中的可接受性。
交叉可接受性研究将6至24个月大的乌干达儿童随机分为两组，第一天一组接受100克BPB（n = 35），另一组接受100克PB（n = 35）。经过一天的洗脱期后，儿童交叉接受BPB（n = 35）或PB（n = 35）。评估辅食的食用量、食用持续时间和微量营养素摄入量。如果儿童食用了≥50克（50%）提供的食物（100克），则该辅食可接受。采用配对t检验确定参与者在BPB和PB之间的平均差异。统计学显著性差异水平设定为概率值5%（p = 0.05）。
BPB和PB的平均食用量分别为53.9克和54.4克。BPB和PB的平均食用持续时间分别为20.6分钟和20.3分钟。BPB和PB的食用量及食用持续时间无显著差异（p > 0.05）。与BPB（100.9微克视黄醇活性当量）相比,PB（152.5微克视黄醇活性当量）的维生素A平均摄入量显著更高（p < 0.00001）。与PB（0.3毫克）相比，BPB（1.1毫克）的平均铁摄入量显著更高（p < 0.00001）。此外，与PB（0.13毫克）相比，BPB（0.58毫克）的锌摄入量显著更高（p < 0.00001）。
一种由当地可得的菜豆和南瓜制成的自制辅食BPB富含PVACs、铁和锌，在乌干达辅食喂养年龄段的儿童中是可接受的。
泛非临床试验注册中心www.pactr.org，注册号为PACTR202002576768667。回顾性注册。注册日期：2020年1月29日。
