Scientific research on solutions to improve child nutrition during the 'golden window' period
The National Institute of Nutrition and the Danish Embassy announce research findings on using soy-based fermented products to improve gut microbiota and malnutrition in children aged 2-5.
On September 15, in Hanoi, the National Institute of Nutrition, in collaboration with the Danish Embassy, held a conference to summarize the research project: 'Improving gut microbiota and nutritional status of stunted children using locally produced fermented soy products'.
Associate Professor Tran Thanh Duong, Director of the National Institute of Nutrition, emphasized that improving nutrition for children during the 'golden window' of 2-5 years old is a key priority in national physical and community immunity development strategies. The study focused on two disadvantaged areas: Ban Vuoc Preschool (Lao Cai) and Nghia Hoi Preschool (Nghe An), involving 259 children.
Lina Gandløse Hansen, representing the Danish Embassy, highly valued this community-based intervention model for its cost-effectiveness. Statistics indicate that Vietnam still has approximately 1.8 million children under 5 years old suffering from stunting, a chronic form of malnutrition that severely impacts long-term development. The project aims to provide scientific evidence on the effectiveness of fermented foods in optimizing gut health for children.
According to Dr. Bui Thi Mai Huong, the entire process strictly adhered to ethical principles and Good Clinical Practice (GCP). The study protocol was approved by the Ethics and Scientific Councils of the National Institute of Nutrition. The project also prioritized data privacy for children and ensured benefits for the control group by providing nutritional products following the intervention period.