Influence of Goat Milk on Iron Deficiency Anemia Recovery

Díaz-Castro J ； Lisbona F ； Moreno M ； Alférez MJM ； Campos MS ； López-Aliaga I

《International Journal of Dairy Science & Processing (IJDSP)》 2卷1期 (2015/02) Pp. 7-11

並列摘要

Despite Fe deficiency and overload having been widely studied, researchers are still looking for natural foods with beneficial nutritional characteristics which can help to palliate or recover this highly prevalent nutritional deficiency. In this sense, goat milk is a natural food with beneficial nutritional characteristics which can help to reach these goals. Goat milk consumption leads to a better recovery of body Fe stores, minimizing Ca-Fe interactions and improving Fe status and its absorption and increases the Cu bioavailability, an essential mineral for erythropoiesis. In addition, goat milk consumption improves DNA stability, due to the quality its fat, together with the high levels of bioavailable Mg and Zn, even during chronic Fe-overload. Caprine milk also has positive effects on antioxidant defence, even in a situation of Fe overload, limiting lipid peroxidation and improving antioxidant status. Finally improves bone turnover, impaired by Fe-deficiency, increasing bone formation and diminishing parathorme levels. Therefore, inclusion of goat milk is recommended in the diet of people, who suffer nutritional Fe deficiency anemia, since this type of milk helps to relieve the adverse effects produced in bone turnover, oxidative stress and mineral bioavailability due to the Fe deficiency.