Efficacy of cookies made from iron-fortified cassava composite flour in adolescent girls.

Introduction: anaemia among adolescent girls remains quite high. According to data from the WHO, the global prevalence of anaemia ranges from 40 % to 88 %. In Indonesia, the prevalence of anaemia among those aged 5-14 years is 26.8 %, and 32 % among those aged 15-24 years. Anaemia is a medical condition in which haemoglobin levels are below normal. This condition may be caused by low iron intake or impaired iron absorption. The purpose of this study is to evaluate the efficacy of an intervention using iron-fortified cassava composite flour cookies for adolescent girls with anaemia. Methods: the research design used a single-blind pre-post study conducted on adolescent girls in an Islamic boarding school, divided into control and intervention groups. It was carried out randomly on subjects per group 28, with a total of 56 subjects in the study. Results were obtained in a total of 43 subjects, 27 in the intervention group and 16 in the control group. The intervention was carried out for three months, with cookies provided once a week for consumption over a week. Subject characteristics and dietary patterns were obtained through a questionnaire. Haemoglobin levels and anthropometric measurements were obtained through direct measurements. Cookie consumption compliance was assessed based on a compliance form. Results: there was a significant increase in in Z-score in both groups. The average haemoglobin level increased from baseline to middle line, with a significant difference observed in both groups (p < 0.05), but no significant difference between the groups (p < 0.05). All the macronutrient adequacy levels for most subjects were classified as severely deficient. The frequency of food intake across all food groups was generally low for all subjects. Cookies consumption compliance at middle line was significantly higher in the control group. Conclusion: the ANCOVA test for haemoglobin levels indicated no significant difference between the groups. Covariate variables that influenced changes in haemoglobin levels were the percentage of cookie consumption compliance and baseline haemoglobin levels.