PDF(Pubmed)
Abstract：
Undernutrition and micronutrient deficiencies such as anemia are considered significant public health challenges in Bangladesh, which enhancing fish consumption is a well-established food-based intervention to address these. This paper documents the establishment of community-based fish chutney production and reports the impact of its consumption on mid-upper arm circumference (MUAC) and hemoglobin (Hb) levels among targeted 150 pregnant and lactating women (PLW) in rural Bangladesh. A fish chutney was developed using locally available ingredients followed by a series of laboratory tests, including nutrient composition, shelf-life and food safety. A community-based fish chutney production process was designed to: (1) supply locally available ingredients for processing; (2) establish two fish drying sites; (3) initiate a community-based production site; and (4) distribute fish chutney to PLW for one year by six women nutrition field facilitators. Then a pre- and post-intervention study was designed for a selected 150 PLW to receive 30 g of fish chutney daily for 12 months. Differences in mean MUAC and Hb levels pre- and post-consumption were analyzed using one-way analysis of variance. Consumption of 30 g of fish-chutney resulted in significant increases of the mean values of Hb levels and MUAC among the targeted PLW.
摘要：
在孟加拉国，营养不良和微量营养素缺乏如贫血被认为是重大的公共卫生挑战。增加鱼类消费是解决这些问题的完善的基于食物的干预措施。本文记录了基于社区的鱼辣酱生产的建立，并报告了其消费对孟加拉国农村150名孕妇和哺乳期妇女（PLW）中上臂围（MUAC）和血红蛋白（Hb）水平的影响。使用当地可用的成分开发了鱼酸辣酱，然后进行了一系列实验室测试，包括营养成分，保质期和食品安全。基于社区的鱼酸辣酱生产过程旨在：（1）提供当地可用的加工原料；（2）建立两个鱼干燥点；（3）启动基于社区的生产点；（4）由六名女性营养领域促进者将鱼酸辣酱分发给PLW，为期一年。然后，针对选定的150PLW设计了干预前后的研究，每天接受30克鱼酸辣酱，持续12个月。使用单向方差分析分析了消费前后平均MUAC和Hb水平的差异。食用30克鱼酸辣酱会导致目标PLW中Hb水平和MUAC的平均值显着增加。
