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Iron fortification of milk and its effect to cure anemia and other human diseases

Author Affiliations

  • 1Animal Biochemistry Division, National Dairy Research Institute, Karnal 132001, India
  • 2Animal Biochemistry Division, National Dairy Research Institute, Karnal 132001, India
  • 3Animal Biochemistry Division, National Dairy Research Institute, Karnal 132001, India
  • 4Animal Biochemistry Division, National Dairy Research Institute, Karnal 132001, India
  • 5Animal Biochemistry Division, National Dairy Research Institute, Karnal 132001, India

Res. J. Recent Sci., Volume 11, Issue (3), Pages 20-24, July,2 (2022)

Abstract

Milk is considered to be a complete food in itself with appropriate amounts of proteins, carbohydrates, fats, and other micronutrients. The amount of iron is very low in milk which eventually leads to anemia. Consuming excessive amounts of milk and especially whole milk inhibits the absorption of iron in the human gut. Iron fortification in cow’s milk has proved to be a great approach to prevent iron deficiency. Infant formula must include an appropriate amount of proteins, carbohydrates, vitamins, and minerals. Cow milk is the basis of infant formula. Anemia is a disease that arises due to a lack of red blood cells and also due to poor ab of iron in the human body. Cow's milk contains more protein while human milk contains more fat such as docosahexaenoic acid, an omega-3 fatty acid. But in both cases iron content is very low (0.2mg/liter), this can be cured via a ''Iron Fortification of milk". The cow milk's main proteins are casein, which binds to cation, including Fe, by clusters of phosphoserines. Infant bodies require more iron to be absorbed per unit of energy. Higher bioavailability of the dietary iron can be accomplished by increasing the content of food components promoting iron absorption (ascorbic acid, meat/fish) or by lowering the content of inhibitors (e.g., phytates, tannins). In the present study, iron-fortified milk still holds an upper hand over iron supplements, because it causes digestive intolerance, vomiting, morning sickness, and other minor side effects including black stools Ferrous sulfate is the most common salt used as an oral therapeutic drug but it results in various gastrointestinal side effects. Without affecting the quality and quantity of iron-fortified milk, consumers can consume the iron-fortified milk for more than 8 months in aerobic at room temperature. Overall study shows that iron-fortified milk is a realistic option and produces a positive effect on the iron status of humans. It gives a probable blueprint for achieving Millennium Development Goals focusing on mortality, morbidity, and malnutrition among children. Fortified milk provides essential micronutrients such as iron, zinc. These micronutrients improve iron content for growth and reduce the chances of anemia. This method could be adapted for the production of stable iron-enriched protein, an organic source of iron. As fortified milk contains more vitamin A that leads to 1.8 times more increment in iron absorption.

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