Efficacy of an iron-fortified gummy on iron-deficiency anemia in young women | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 2 (2024): February 2024 / Research Articles Efficacy of an iron-fortified gummy on iron-deficiency anemia in young women Authors Yan Xiao Bingjie Yang Jiayi Ni Ran Hu DOI: https://doi.org/10.31989/ffhd.v14i2.1239 Abstract Objective: We conducted this single-center, double-blinded, randomized and placebo-controlled study to explore the efficacy of an iron-fortified gummy on relieving iron-deficiency anemia in young Chinese women. Participants’ blood hemoglobin level was set as the primary outcome. The secondary objectives were to assess the effects of the iron-fortified gummy on participants’ blood iron levels, skin barrier functions, skin temperature regulating ability, menstruation and leucorrhea status, sleep quality, and overall quality of life. Methods: Seventy female participants aged 18-35 years with moderate iron-deficiency anemia (blood hemoglobin 90-120 g/L) were recruited and randomly assigned to an intervention group or a placebo group. We supplemented the diets of the participants with an iron-fortified gummy or a placebo for eight weeks. Their blood hemoglobin level, iron biomarkers, skin biophysical characteristics, hand temperature, self-reported menstruation and leucorrhea status, life quality and sleep quality were recorded at baseline, mid-way through the study and the end of the study. We compared the differences of the above outcomes between the intervention group and the control group.  Results: After eight weeks of daily iron-fortified gummy intake, 80% of the participants showed improvement in blood hemoglobin concentration, with a mean increase of 14.5 g/L (95% confidence interval: 9.4, 19.5 g/L) compared to the control. Their serum iron and ferritin levels had significantly increased. They also had improved facial skin hydration and complexions, reduced transepidermal water loss, and accelerated temperature recovery in their hands. Intake of the iron-fortified gummy effectively reduced the incidence of menstrual headaches and insomnia. Participants reported prolonged sleep time, improved energy level, mobility, mental concentration, ability to engage in daily activities and work, as well as better perception of quality of life and health satisfaction. Conclusion:Daily consumption of the iron-fortified gummy over eight weeks could help build up blood iron levels to generate hemoglobin, relieve iron-deficiency anemia and related symptoms in young Chinese women. Intake of iron through gummy on a daily basis is an effective method to gradually increase the participants’ iron levels, leading to sustainable long-term benefits. Study registration: Chinese Clinical Trial Registry (ChiCTR2200061345). Downloads [Abstract] [Full Article] [Supplementary] Published 2024-02-01 Issue Vol. 14 No. 2 (2024): February 2024 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com