The Impact of Iron Supplementation During Pregnancy and Change of Consumption among Stunting Children Aged 6‑24 Months During the COVID‑19 Pandemic in Indonesia

Kencana Sari, Ratu Ayu Dewi Sartika


Background: During the COVID‑19 pandemic, stunting is estimated to increase 2.4 times higher (It seems that some information is missing here because the usage of the word ‘higher’ hints at a comparison with some other statistic. Or please consider making the following changes in the statement: “…stunting is estimated to be 2.4 times higher than the normal trend.” which can increase mortality, morbidity, and cause economic losses in the future. This study aims to identify the risk factors for stunting during the COVID‑19 pandemic. Methods: An unmatched case‑control study was conducted to compare the exposure of stunted (cases) and non‑stunted (controls) children. There were 127 children aged 6‑24 months, 43 cases, and 84 controls. Results: The probability of stunting was two times greater in children who experienced good changes in the consumption of tofu/tempeh (p: 0.047; AdjustedOR (aOR): 2.296; 95% CI 1.013‑5.205) and fourtimes greater in children who have a mother that did not receive iron supplementation during pregnancy (p: 0.030; aOR: 4.344; 95% CI: 1.154‑16.355). Conclusions: Based on the above results, increasing access to nutritious food, and the delivery of services and information related to maternal and child health services during the pandemic needs to be intensified by using innovative low‑risk platforms.


: Consumption; COVID‑19; iron supplementation; stunting

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