Aboul Anein A, Hussien AM, Abdel-Rahman MK Effect of Iron-Food Intake on Anaemia Indices; Haemoglobin, Iron and Ferritin among Childbearing Egyptian Females Aboul Anein A, Hussien AM, Abdel-Rahman MK http://www.idosi.org/wjas/wjas4(1)/2.pdf

The aim of study The study was aimed at evaluating the effect of plant sources and animal liver intake on childbearing Egyptian females who suffer from nutritional anaemia.

INTRODUCTION Iron is an essential to most life forms and to normal human physiology. Iron is an integral part of many proteins and enzymes that involved in oxygen transport and maintain good health. It is also essential for the regulation of cell growth and differentiation.

INTRODUCTION A deficiency of iron limits oxygen delivery to cells, resulting in fatigue, poor work performance, and decreased immunity. Persistent iron deficiency during childbearing may have long-term consequences into anaemic babies. The definition of optimal iron intake and status for human health is an issue of considerable controversy.

What do you know about iron sources?

PLANT SOURCES Plant foods contain almost all of the mineral and organic nutrients which are established as essential for human nutrition. A number of unique organic phytochemicals that have been linked to the promotion of good health In Egypt, the major sources of iron are plants as they consumed from, legumes, leafy green vegetable and fruits, molasses blackstrap and some animal foods Some plant foods are better sources of iron than others, being higher in iron concentration and/or containing food components that enhance iron bioavailability. One of the key causes of iron deficiency is poor bioavailability of iron in the diet, particularly in diets based mostly on rice, corn and wheat, with little dietary consumption of meats, fruits and vegetables.

Iron sources For example, one tablespoon of molasses blackstrap contains 2.3 mg iron and 3.0 servings of beef liver contain 7.5 mg of iron Animal sources are good sources of iron but for a financial reason the plant sources are the starkest source of iron in Egypt. Heme iron is found only in meat, fish and poultry and is absorbed much more easily than Non-heme iron, which is found primarily in plant sources.

SUBJECTS and METHODS Twenty Childbearing Egyptian female volunteers were diagnosed as anaemic with cut off point of anaemia indices were less than 12 g/dl, 41 µg/dl, and 20 µg/l for haemoglobin, iron and ferritin respectively. Control group consisted of 5 females with average normal level of haemoglobin, iron and ferritin 15 g/dl, 80µg/dl, and 100 µg/l haemoglobin, iron and ferritin respectively.

SUBJECTS and METHODS After a full consent to participate in this study, subjects were classified into 5 groups according to the next slide

EXPERIMENT DESIGN The participants were classified into 5 groups; each group consisted of 5 females ingesting 100 grams daily of either a plant or animal source for 7 weeks. Aubergine (Solanum melongena), black dates (Phoenix dactylifera), blackstrap molasses, watercress (Nasturtium oficinale), and buffalo liver.

METHODS Physical examination, anthropometric measurements, socioeconomic and dietary intake data were collected. Serum haemoglobin (Hb), ferritin, and iron were assessed using standard laboratory kit methods (Randox Laboratories Ltd UK).

METHODS Food preparation 100 grams of the following food items were ingested between meals; aubergine, black dates, molasses blackstrap, watercress, and buffalo liver. Foods were prepared and eaten following the Egyptian food habits. Aubergine and buffalo liver were served fried and grilled respectively. Serum preparation Peripheral venous blood obtained from fasting subjects was placed into 10 ml glass tubes. Serum was isolated by tube standing for 30 minutes and centrifuged at 2000 rpm for 20 min at 4C and transferred into 1ml aliquots; stored at -70C until required.

METHODS Iron Colourmetric Method Iron was determined by using colourmetric method; in vitro diagnostic kit according to Dreux (1977). A 500µl of serum (free of haemolysis) was used. Ferritin Serum ferritin was determined by using colourmetric method in vitro diagnostic kit according to Bemard and Lauwerys (1984). A 100µl of serum (free of haemolysis) was used. Haemoglobin Colourmetric Method Haemoglobin was determined by using colourmetric method; in vitro diagnostic kit according to Van Kampen and Zijlstra (1961) and recommendations of International Committee for Standardization in Haematology (1967). A 20µl of blood sample was used.

All values are the mean of 3 measurements Effect of ingesting buffalo liver (100g) on haemoglobin, iron and ferritin levels among anaemic childbearing Egyptian females Ferritin (µgL-1 ) Iron (µgdL-1) Hemoglobin (g L-1) week 15.33 ± 1.20 27.33 ± 5.49 9.47 ± 0.22 17.67 ± 2.40 36.33 ± 8.99 10.57 ± 0.55 1 33.33 ± 10.48 50.33 ± 15.03 11.10 ± 0.75 2 34.33 ± 14.50 40.00 ± 15.04 10.00 ± 1.32 3 32.67 ± 9.35 40.00 ± 13 10.57 ± 0.74 4 34.33 ± 9.28 41.67 ± 12.81 10.60 ± 0.80 5 25.00 ± 4.00 33.00 ± 6.03 10.20 ± 0.35 6 35.67 ± 9.49 47.67 ± 9.60 11.03 ± 0.48 7 All values are the mean of 3 measurements

All values are the mean of 3 measurements, ± standard deviation (SED) Effect of ingesting molasses blackstrap (100g) on levels of haemoglobin, iron and ferritin among anaemic childbearing Egyptian females Ferritin (µg/l) Iron (µg/dl) Hemoglobin (g/dl) week 15.67 ± 0.88 35.67 ± 2.40 9.90 ± 0.46 22.67 ± 4.67 43.67 ± 3.28 11.20 ± 0.42 1 27.67 ± 5.78 58.00 ± 5.86 12.00 ± 0.50 2 26.33 ± 2.60 57.67 ± 5.24 11.70 ± 0.23 3 25.00 ± 2.65 43.33 ± 3.84 10.70 ± 0.32 4 29.33 ± 2.03 52.67 ± 3.18 11.67 ± 0.33 5 30.00 ± 0.58 52.00 ± 2.31 11.50 ± 0.10 6 30.33 ± 1.45 53.00 ± 2.89 11.40 ± 0.10 7 All values are the mean of 3 measurements, ± standard deviation (SED)

All values are the mean of 3 measurements, ± standard deviation (SED) Effect of ingesting watercress (100g), Nasturtium oficinale (Cruciferae) on haemoglobin, iron and ferritin levels among anaemic childbearing Egyptian females Ferritin (µg/l) Iron (µg/dl) Haemoglobin (g/dl) week 17 ± 0.58 36 ± 0.88 10.2 ± 0.30 19 ± 0.33 41 ± 0.67 10.97 ± 0.30 1 29 ± 5.78 52 ± 6.36 10.97 ± 0.63 2 28 ± 4.81 50 ± 5.33 10.80 ± 0.45 3 26 ± 4.04 44 ± 5.36 10.23 ± 0.62 4 29 ± 8.54 47 ± 7.33 11.03 ± 0.77 5 21 ± 0.33 40 ± 0.33 10.27 ± 0.15 6 36 ± 6.98 48 ± 6.03 11.23 ± 0.29 7 All values are the mean of 3 measurements, ± standard deviation (SED)

All values are the mean of 3 measurements, ± standard deviation (SED) Effect of ingesting aubergines (100g) (Solanum melongena) on haemoglobin, iron and ferritin levels among Ferritin (µg/l) Iron (µg/dl) Haemoglobin (g/dl) Week 17.00 ± 1.00 29.33 ± 3.18 9.73 ± 0.15 27.00 ± 5.69 41.00 ± 1.15 11.07 ± 0.23 1 39.00 ± 3.21 67.00 ± 5.77 12.43 ± 0.36 2 29.67 ± 0.88 44.00 ± 5.03 10.33 ± 0.46 3 28.00 ± 1.00 38.67 ± 0.88 9.93 ± 0.35 4 35.00 ± 3.79 45.67 ± 6.69 11.23 ± 0.39 5 28.00 ± 2.31 37.00 ± 1.73 10.50 ± 0.12 6 44.67 ± 2.33 59.33 ± 1.76 11.93 ± 0.18 7 All values are the mean of 3 measurements, ± standard deviation (SED)

All values are the mean of 3 measurements, ± standard deviation (SED) Effect ingesting black dates (100g) (Phoenix dactylifera) on haemoglobin, iron and ferritin levels among anaemic childbearing Egyptian females Ferritin (µg/l) Iron (µg/dl) Haemoglobin (g/dl) week 15 ± 0.33 29 ± 1.86 9.53 ± 0.19 18 ± 0.67 37 ± 3.71 10.7 ± 0.30 1 26 ± 2.91 58 ± 8.99 11.7 ± 0.21 2 25 ± 1.86 48 ± 3.61 11.07 ± 0.30 3 23 ± 1.67 37 ± 3.61 10.4 ± 0.38 4 27 ± 1.76 45 ± 2.19 11.5 ± 0.25 5 29 ± 1.73 48 ± 1.15 11.37 ± 0.19 6 31 ± 2.08 50 ± 2.00 11.6 ± 0.21 7 All values are the mean of 3 measurements, ± standard deviation (SED)

THE RELATIONSHIP BETWEEN ANAEMIA INDICES AND TYPE OF FOOD INGESTED

SUMMARY Ferritin: The level of ferritin has achieved the highest level in case of ingesting aubergine, liver, black date, watercress and finally molasses black strap. Iron: The level of iron has achieved the highest level in case of ingesting aubergine, black date, liver, molasses black strap, and finally watercress Haemoglobin: The level of haemoglobin has achieved the highest level in case of ingesting aubergine, black date, liver, molasses black strap, and finally watercress The starkest point in this figure indicates that aubergine increased the levels of anaemia parameters with the highest levels compare to other food items. The hierarchical food that improve anaemia indices were aubergine>. black dates > liver > molasses blackstrap> watercress for iron and haemoglobin. Similar results had noticed for ferritin.

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So far: Role of plant iron in anaemic childbearing females? Next …..

Conclusion The results showed that aubergine, black dates and buffalo liver had improved level of haemoglobin, iron and ferritin compared to watercress and molasses blackstrap. There many nutritional factors might affect improving of anaemia indices, therefore further study is needed. Conclusion: The results of this study indicate that plant iron sources such as aubergine, black dates, molasses blackstrap, and watercress can improve iron, haemoglobin and ferritin levels among childbearing Egyptian females. Iron plant sources are less bioavailable but there are different factors that would increase the iron absorption from non-heme foods. Poor iron status is associated with lower socio-economic status among childbearing Egyptian females.

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