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 |