Effect On Amelioration Of Rat Iron Deficiency Anemia By Milk And Honey

BackgroundAnemia is one of the most familiar microelements-deficient diseases. Its occurrence is mainly because the lack of haematogenous material in the diet and the anemia aroused by the lack of microelement iron is generally called iron deficiency anemia (IDA). IDA is the most prevalent in the disease of anemia and is one of the four nutrition deficient diseases in the world, which may account for about 65%-75% among alimentation anemia. According to the investigation from WHO, IDA sufferers occupy about 10%-30% of the total population in the world, and this number may exceed 50% in the developing countries. IDA can increase the rate of women's death and baby's abortion during childbirth, hamper the brains development of children, decrease work efficiency and impair the resistance to infection. The public research indicates excessively low biologic absorptivity of meal iron may be one of the important factors to the high incidence of IDA. Now the studies to prevent IDA from inside and outside the country focus on developing the iron fortified foods to enhance the intake of iron, and finally to meet the body the need of iron. But the practice shows the absorptivity of iron contained in the traditional fortified foods is still low. Some of them are easy to be oxygenated for a long storing and affect the apparent property and oral feeling of the foods. So in present investigative fields of nutriology and foods' production, it is hot to develop the iron fortified foods which have the properties of high bioavailability, and good oral sense to meet the popular needs. Actually a better effect may be got if the familiar foods around us are arranged in pairs or groups. The experiment was carried out on the base of it. PurposeBy setting up the model of IDA in rats first and then adding iron in the feed, the...