Egg Intervention During Pregnancy in Indonesia

ACTIVE NOT RECRUITING

NCT04694235

NA

Sponsor: SEAMEO Regional Centre for Food and Nutrition

Summary

The study consists of two arms: 1) intervention group using eggs as supplementary food given from 2nd trimester of pregnancy to birth, and 2) observational group of pregnant mothers. it aims to assess the effectiveness of improving dietary quality during pregnancy on the epigenetic and stunting related outcomes (growth and development) in infants, who will be followed up until 24 months old

Official title: Effect on Pregnancy Outcomes, Infant Growth and Development of an Egg Intervention During Pregnancy in Indonesia

Key Details

Gender

FEMALE

Age Range

18 Years - 40 Years

Study Type

INTERVENTIONAL

Enrollment

702

Start Date

2021-02-12

Completion Date

2024-09-30

Last Updated

2024-07-03

Healthy Volunteers

Yes

Conditions

Weight Gain Anemia, Iron Deficiency Birth Weight Birth Length Child Development Zinc Deficiency Folate Deficiency B12 Deficiency Vitamin Amino Acid Deficiency Mineral Deficiency Vitamin A Deficiency Fatty Acid Deficiency Parasite Infestation E. Coli Infection Salmonella Infections Shigella Infection Protozoan Infections

Interventions

DIETARY_SUPPLEMENT

Egg intervention

Eggs are boiled until the white and yolk are firm (ca. 8 minutes) to maintain quality and safety and ensure the eggs are safe for consumption.

Locations (1)

Aikmel, Sakra, and Sikur Subdistrict

Mataram, West Nusa Tenggara, Indonesia

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