Table 5 Crude and adjusted mean differences in hemoglobin (g/L) for introducing complementary foods at 3–6 months compared with ≥6 months.
Hemoglobin Concentration | ||
|---|---|---|
3–6 months | ≥6 months | |
Rice cereal/porridge | ||
Mean ± SD | 124.4 ± 12.2 | 125.5 ± 11.2 |
Unadjusted MD (95% CI) | −1.07 (−1.58 to −0.56) | 0 |
Adjusted MD (95% CI) | −0.71 (−1.22 to −0.20) | 0 |
Bread/steamed bun/fine dried noodle | ||
Mean ± SD | 123.8 ± 13.1 | 125.4 ± 11.3 |
Unadjusted MD (95% CI) | −1.63 (−2.56 to −0.71) | 0 |
Adjusted MD (95% CI) | −1.26 (−2.18 to −0.34) | 0 |
Pureed noodle/cookies | ||
Mean ± SD | 124.1 ± 12.7 | 125.4 ± 11.3 |
Unadjusted MD (95% CI) | −1.33 (−2.23 to −0.42) | 0 |
Adjusted MD (95% CI) | −0.96 (−1.86 to −0.06) | 0 |
Tofu | ||
Mean ± SD | 123.9 ± 12.4 | 125.4 ± 11.3 |
Unadjusted MD (95% CI) | −1.53 (−2.21 to −0.86) | 0 |
Adjusted MD (95% CI) | −1.17 (−1.85 to −0.50) | 0 |
Egg yolk | ||
Mean ± SD | 124.4 ± 12.2 | 125.4 ± 11.3 |
Unadjusted MD (95% CI) | −0.98 (−1.56 to −0.40) | 0 |
Adjusted MD (95% CI) | −0.65 (−1.23 to −0.07) | 0 |
Fish paste | ||
Mean ± SD | 124.4 ± 12.3 | 125.4 ± 11.3 |
Unadjusted MD (95% CI) | −0.92 (−1.60 to −0.24) | 0 |
Adjusted MD (95% CI) | −0.44 (−1.36–0.49) | 0 |
Liver paste | ||
Mean ± SD | 124.6 ± 12.6 | 125.4 ± 11.3 |
Unadjusted MD (95% CI) | −0.81 (−1.74–0.12) | 0 |
Adjusted MD (95% CI) | −0.03 (−0.96–0.89) | 0 |
Animal blood | ||
Mean ± SD | 124.9 ± 12.4 | 125.4 ± 11.3 |
Unadjusted MD (95% CI) | −0.47 (−1.32–0.40) | 0 |
Adjusted MD (95% CI) | −0.12 (−0.98–0.73) | 0 |
Ground meat/soy product | ||
Mean ± SD | 123.8 ± 12.6 | 125.4 ± 11.3 |
Unadjusted MD (95% CI) | −1.64 (−2.56 to −0.72) | 0 |
Adjusted MD (95% CI) | −1.26 (−2.18 to −0.34) | 0 |
