title: Household Consumption of Thiamin-Fortified Fish Sauce Increases Erythrocyte Thiamin Concentrations among Rural Cambodian Women and Their Children Younger Than 5 Years of Age: A Randomized Controlled Efficacy Trial.
abstract: To assess whether ad libitum consumption of thiamin-fortified fish sauce over 6 months yields higher erythrocyte thiamin diphosphate concentrations (eTDP) among women of childbearing age and their children aged 12-59 months compared with control sauce containing no thiamin.
  
  
  
  In this double-blind, randomized controlled efficacy trial, 276 nonpregnant, nonlactating women (18-45 years of age) and their families in Prey Veng, Cambodia, were randomized to receive 1 of 3 fish sauce formulations: low thiamin concentration (low, 2 g/L), high thiamin concentration (high, 8 g/L), or a control (no thiamin) fish sauce. Baseline (t = 0) and endline (t = 6 months) eTDP were measured with the use of high-performance liquid chromatography with a fluorescence detector.
  
  
  
  Fish sauce consumption did not differ between treatment groups (P = .19). In intent-to-treat analysis, women's baseline-adjusted endline eTDP (mean; 95% CI) was higher among women in the low (259; 245-274 nmol/L) and high (257; 237-276 nmol/L) groups compared with control (184; 169-198 nmol/L; P < .001); low and high groups did not differ (P = .83). Similarly, children's baseline-adjusted eTDP was higher in the low (259; 246-271 nmol/L) and high (257; 243-270 nmol/L) groups compared with control (213; 202-224 nmol/L; P < .001).
  
  
  
  Fortified fish sauce appears to be an efficacious means of improving biochemical thiamin status in nonpregnant, nonlactating women and their children (1-5 years of age) living in rural Cambodia.
  
  
  
  ClinicalTrials.gov: NCT02221063.
authors.affiliation: Department of Applied Human Nutrition, Mount Saint Vincent University, Halifax, Nova Scotia, Canada; Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada.
authors.forename: Kyly C
authors.initials: KC
authors.lastname: Whitfield
authors.affiliation: Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada.
authors.forename: Crystal D
authors.initials: CD
authors.lastname: Karakochuk
authors.affiliation: Helen Keller International, Phnom Penh, Cambodia.
authors.forename: Hou
authors.initials: H
authors.lastname: Kroeun
authors.affiliation: Helen Keller International, Phnom Penh, Cambodia.
authors.forename: Ly
authors.initials: L
authors.lastname: Sokhoing
authors.affiliation: Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada.
authors.forename: Benny B
authors.initials: BB
authors.lastname: Chan
authors.affiliation: National Sub-Committee for Food Fortification, Ministry of Planning, Phnom Penh, Cambodia.
authors.forename: Mam
authors.initials: M
authors.lastname: Borath
authors.affiliation: National Maternal and Child Health Centre, Ministry of Health, Phnom Penh, Cambodia.
authors.forename: Prak
authors.initials: P
authors.lastname: Sophonneary
authors.affiliation: Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada.
authors.forename: Kirsten
authors.initials: K
authors.lastname: Moore
authors.affiliation: Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada.
authors.forename: Jeffery K T
authors.initials: JKT
authors.lastname: Tong
authors.affiliation: Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada.
authors.forename: Judy
authors.initials: J
authors.lastname: McLean
authors.affiliation: Helen Keller International, Phnom Penh, Cambodia.
authors.forename: Aminuzzaman
authors.initials: A
authors.lastname: Talukder
authors.affiliation: Pharmaceutical Sciences, University of British Columbia, Vancouver, British Columbia, Canada.
authors.forename: Larry D
authors.initials: LD
authors.lastname: Lynd
authors.affiliation: Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada.
authors.forename: Eunice C Y
authors.initials: ECY
authors.lastname: Li-Chan
authors.affiliation: Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada.
authors.forename: David D
authors.initials: DD
authors.lastname: Kitts
authors.affiliation: Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada; South Australian Health and Medical Research Institute, Adelaide, South Australia, Australia; Discipline of Paediatrics and Reproductive Health, University of Adelaide, Adelaide, South Australia, Australia. Electronic address: tim.green@sahmri.com.
authors.forename: Tim J
authors.initials: TJ
authors.lastname: Green
mesh_terms: D000293:Adolescent; D000328:Adult; D000818:Animals; D002160:Cambodia; D002648:Child; D002675:Child, Preschool; D002853:Chromatography, Liquid; D004311:Double-Blind Method; D004912:Erythrocytes / Q000378:metabolism*; D005260:Female; D005396:Fish Products; D005527:Food, Fortified; D006801:Humans; D007223:Infant; D008875:Middle Aged; D009752:Nutritional Status; D012424:Rural Population; D013831:Thiamine / Q000008:administration & dosage* / Q000097:blood; D055815:Young Adult
chemical_list: D013831:Thiamine
keywords: Southeast Asia; fish sauce; fortification; maternal and child health; thiamin