Cowpeas, like other legumes, contain high amounts of native
iron but are rich in
phytic acid (PA) and
polyphenols (PP) that inhibit
iron absorption.
NaFeEDTA may overcome the combined inhibitory effect of PA and PP. Our objective was to test the efficacy of
NaFeEDTA-fortified cowpea meal in improving
iron status of school children in a
malaria endemic area. We conducted a double-blind, controlled trial with 5- to 12-y-old school children from 2 rural communities in northern Ghana (n = 241). Eligible children were randomly assigned to 2 treatment groups to receive either cowpea meal fortified with 10 mg Fe/meal as
NaFeEDTA, or an identical but nonfortified cowpea meal. Meals were provided 3 d/wk for a period of ~7 mo under strict supervision. Mass deworming and
malaria antigenemia screening and treatment were carried out at baseline and 3.5 mo into the trial. Consumption of cowpea flour fortified with
NaFeEDTA resulted in improvement of
hemoglobin (P < 0.05), serum
ferritin (P < 0.001), and body
iron stores (P < 0.001) and reduction of
transferrin receptor (P < 0.001) compared with nonfortified flour. Fortification resulted in a 30 and 47% reduction in the prevalence of
iron deficiency (ID) and
iron deficiency anemia (IDA) (P < 0.05), respectively. The results indicate that fortification of cowpea flour with
NaFeEDTA overcomes the combined inhibitory effect of PA and PP and, when used for targeted school-based fortification of cowpea flour, is effective in reducing the prevalence of ID and IDA among school children in
malaria endemic rural northern Ghana.