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Sprinkles were developed by pediatrician Stanley Zlotkin, head of Gastroenterology and Nutrition at the Hospital for Sick Children in Toronto, Canada as an effective way to address widespread iron deficiency in infants 6 to 24 months of age. Iron deficiency is the leading cause of anemia, which in children can lead to irreversible physical and cognitive development and life-long reduced intellectual capacity. Sprinkles have been on the market in Haiti and Pakistan since late 2005. Sprinkles consist of iron (ferrous fumarate) encapsulated in a soy lipid base along with other essential micronutrients. This soy coating prevents the iron from reacting, causing a metallic taste, stained teeth and gastric upset, factors which have led to poor adherence to iron supplementation in the past. It can be used both to treat infants with anemia and to prevent micronutrient deficiencies in infants.
Field testing in Mongolia, Ghana, Pakistan, and China demonstrates that Sprinkles are easily absorbed, are effective in treating anemia, and can prevent micronutrient deficiencies. A caregiver can simply mix one sachet with any semi-solid food (such as porridge, soup, rice, vegetable mash) once a day to provide the daily micronutrient requirement. No literacy is required to measure daily dosage. Sprinkles can be formulated to supplement not only iron, but Vitamins A, Bs, C, D, copper, folic acid and zinc to best meet the needs of the target population. And Sprinkles have no taste, so it is easily integrated into traditional diets. This micronutrient powder is packaged into individual sachets as a single daily dose. Sprinkles are recommended for use among children aged 6 to 24 months. One sachet, once a day, meets the daily micronutrient requirement for iron and a significant percent of other micronutrients. |
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