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Complementary foods in Africa are often poor sources of bioavailable iron. We assessed the efficacy of iron-fortified wheat-based infant cereal (IC) to reduce the risk of iron deficiency anemia in children aged 18-59 months in Cameroon. A 6-month double-blind, cluster-randomized controlled trial was conducted in 2017 among anemic (hemoglobin 7-11 g/dl) but otherwise healthy children. In conjunction with usual diet, children received two 50 g servings/day of a standard, micronutrient-fortified IC (providing 3.75 mg iron/serving; n  = 106) or the same IC without iron fortification ( n  = 99). Anthropometric measurements, blood sampling, and systematic deworming were performed in all children at baseline (pre-intervention), 3, and 6 months. Mean hemoglobin, ferritin adjusted for C-reactive protein (CRP), serum iron, transferrin saturation, prevalence of anemia, iron deficiency, and iron deficiency anemia as well as anthropometrics were compared between the groups at baseline, 3, and 6 months. Compared to the control group, children consuming the iron-fortified IC had significantly higher baseline-adjusted mean hemoglobin (10.0 ± 1.8 vs. 9.7 ± 1.4 g/dl, respectively; p  = .023), ferritin adjusted for CRP (16.1 ± 8.3 vs. 9.5 ± 7.5 μg/L, p  < .001), serum iron (14.5 ± 3.9 vs. 11.2 ± 4.4 μg/dl; p  < .001), and transferrin saturation (19.0 ± 17.4 vs. 10.7 ± 12.5%; p  ˂ .001) at 6 months. The prevalence of anemia, iron deficiency, and iron deficiency anemia at 6 months decreased by a larger extent in the iron-fortified group versus controls (all p  < .01). In addition, at 6 months, children in the iron-fortified group demonstrated higher weight-for-age z -scores ( p  = .016) compared to the control group. Wheat-based IC fortified with 7.5 mg ferrous fumarate administered daily for 6 months improved iron and nutritional status and decreased the prevalence of iron deficiency anemia in children aged 18-59 months in Salapoumbé, Cameroon., Competing Interests: NPH is employed by Société des Produits Nestlé SA. No other author has any conflict of interest to report., (© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)

Iron deficiency anemia, zinc and vitamin A deficiencies are serious public health problems in Cameroon, as in many developing countries. Local vegetables which are sources of provitamin A carotenoids (PACs) can be used to improve vitamin A intakes. However, traditional meals are often unable to cover zinc and iron needs. The aim of this study was to determine the bioavailability of 3 PACs (α-carotene, β-carotene, and β-cryptoxanthin) in young men, who were fed with a vitamin A-free diet and received iron and zinc supplementation. Twelve healthy participants were divided into three groups and were supplemented with elemental iron (20 mg of iron fumarate), 20 mg of zinc sulfate or iron+zinc (20 mg of iron in the morning and 20 mg of zinc in the evening) for 11 d. They were given a vitamin A- and PAC-free diet from the 6th to the 11th day, followed by a test meal containing 0.55 kg of freshly peeled papaya as a source of PACs. Blood samples were collected four times successively on the 11th day (the test meal day), at T0 (just after the test meal), after 2 h (T2), after 4 h (T4) and after 7 h (T7). Ultracentrifugation was used to isolate serum chylomicrons. Retinol appearance and PAC postprandial concentrations were determined. The supplementation with zinc, iron and iron+zinc influenced the chylomicron appearance of retinol and PACs differently as reflected by retention times and maximum absorption peaks. Iron led to highest retinol levels in the chylomicron. Zinc and iron+zinc supplements were best for optimal intact appearance of α-carotene, β-carotene and β-cryptoxanthin respectively. Supplementation with iron led to the greatest bioavailability of PACs from papaya and its conversion to retinol.

This paper reviews published data that contributes to the knowledge of the ingredients and nutrients of Cameroon traditional dishes. Macronutrient (energy, carbohydrates, protein, total fat, fibre and ash) and mineral (iron, zinc, magnesium, calcium, phosphorus, copper, manganese, potassium, sodium and selenium) data are presented for 117 commonly consumed dishes from three eco-regions. Tables providing an overview of the main ingredients and nutrient values (range of means per 100g edible portion) are presented. Considerable variability in nutrient values has been reported among dishes. Water contents range from 29.8 to 95.9g/100g edible portion while energy values range from 12 to 403kcal/100g. Energy yielding-constituents are the major nutrients recorded in published data, followed by iron, zinc and magnesium., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

In developing countries, complementary foods are based on local cereal porridges. These foods are poor in trace elements, with a high risk of inducing micronutrient deficiencies-the primary cause of mortality in children under the age of five. Inappropriate feeding of complementary foods is the major factor creating malnutrition and micronutrients deficiencies in Cameroon children, as well as in other developing countries. This study determined the zinc and phytate content of 30 complementary foods that were based on maize or Irish potatoes. The foods were blended or treated by dehusking, fermentation and germination. Zinc was measured by flame atomic absorption spectrophotometry and phytates by high pressure-liquid chromatography; then phytates/zinc molar ratios were calculated. Concentrations (mg/100g dry matter) ranged, respectively, from 0.20 to 2.58 (0.12 ± 0.67) for zinc and from 0.00 to 6.04 (1.87 ± 1.7) for phytates. The phytate/zinc ratio varied from 0.00 to 51.62 (11.12 ± 11.53). It appears that germination and fermentation reduced the level of phytates: however, zinc levels in the samples did not change significantly. The traditional, local complementary foods were not only poor in zinc, but contained very high levels of phytates. These phytates have the potential to considerately reduce the acid extraction of zinc, and could impair its bioavailability., (Copyright © 2012 Elsevier GmbH. All rights reserved.)