ArticleNutrition and metabolic insights2026
Egg Powder Fortification of Tom Brown Significantly Improves Hemoglobin and Ferritin and Reduces Inflammation Among School-Aged Children in Ghana: A Randomized Controlled Trial.
Article in Nutrition and metabolic insights, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Background: Anemia and micronutrient deficiencies remain major public health concerns among children in Ghana. Nutrient-rich food fortification offers a promising strategy to improve iron status and reduce inflammation. This study evaluated the effect of a 24-week egg powder-fortified Tom Brown meal on hemoglobin (Hb), serum ferritin, and C-reactive protein (CRP) levels among school-aged children in the Wa Municipality. Methods: A randomized controlled trial was conducted with 136 children aged 5 to 12 years. Children in the intervention group received egg powder-fortified Tom Brown 3 days/week for 24 weeks, while the control group consumed unfortified Tom Brown. The Shapiro-Wilk test ( Results: After the 24-week intervention, hemoglobin levels increased from 11.81 ± 0.83 to 14.67 ± 0.93 g/dl (P < .001; d = 2.602) in the intervention group, while in the control group, hemoglobin levels increased from 11.43 ± 0.85 to 12.53 ± 0.54 g/dl (P > .051; d = 0.519). Ferritin levels increased from 14.32 ± 2.07 to 18.87 ± 3.82 ng/ml (P < .001; d = 2.640) in the intervention group, compared to an increase from 12.24 ± 2.72 to 15.10 ± 2.11 ng/ml (P > .052; d = 0.699) in the control group. In contrast, CRP levels decreased from 5.87 ± 1.67 to 3.93 ± 0.99 mg/l (P < .001; d = -1.542) in the intervention group, while in the control group, CRP levels decreased from 4.97 ± 1.148 to 3.911 ± 0.93 mg/l (P > .052; d = -0.719). Conclusion: The 24-week egg powder-fortified Tom Brown intervention resulted in substantial improvements in hemoglobin and iron stores and a marked reduction in inflammation in school-aged children. The findings revealed that fortifying and integrating affordable, locally acceptable foods into school-based feeding programs can be a high-impact, scalable public health intervention for reducing anemia and micronutrient deficiencies in resource-limited settings.
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