Effect of Mixture of Figs, Dates and Currants on Symptomatology and Changes in Haematology and Biochemical Markers of Iron Deficiency Anaemia

Abstract

Background: Iron deficiency is a major cause amongst those of anaemias arising due to inadequate nutrition, worldwide. A large number of iron deficiency cases can be prevented with timely, adequate and appropriate intervention. Anaemia is a major health issue in the developing nations including India with over nearly 70% children affected by it. Around 73 million children suffer from varying degrees of anaemia before they attain the age of three. Pāṇḍu, is a disease narated in Āyurveda, is supposed to be the closest ailment entity similar to that of anaemia, symptomatically. IDA can be effectively managed by providing adequate iron substrate or biological iron through diet. Chemical iron preparations present with various unwarranted effects viz. constipation, vomiting, metallic taste, causing deposits of iron in the tissues which might lead to iron toxicity. Iron from biological origin (from plant and animal origin), also known as biological iron or bio-iron can reduce these symptoms and unwarranted effects to a greater extent, it can be readily absorbed by the human body and readily bio-converted into haemoglobin.
Methodology: This interventional study had supplemented iron from dietary origin i.e biological form of iron from dietary sources using a folklore combination of Figs, Black Currants and Dates fruit, which are considered to be a rich source of iron of biological origin, for the management of children suffering from iron deficiency anaemia of mild to moderate grade.

Results and Conclusions: The trial combination was studied on symptomatology and measured on hematological and biochemical markers of iron deficiency anaemia and it was found to have positive effect with reduction in symptoms, on increasing haemoglobin levels, iron level and ferritin levels in the serum and a marked fall in total iron binding capacity.