Iron (Fe) is an essential micronutrient for all living organisms, including human beings, but it is not readily available. Consequently, Iron (Fe) deficiency is a major threat to the health and development of the human populations in the world. The World Health Organization (WHO) has estimated that nearly 3.7 billion people are iron deficient, with 2 billion of these being anemic (WHO, 2007). Iron deficiency is most prevalent in south Asian countries (Zlotkin et al. 2004). In Bangladesh about half of all children and 70 percent of all women in Bangladesh are anemic (Ahmed 2000). Bangladesh loses 2 percent of its gross domestic product to iron deficiency (Ross and Horton 1998). Inadequate intake of dietary Fe, in quantity and quality, is the primary cause of Fe deficiency in developing countries. A diet consisting of poor Fe sources is one major reason for inadequate Fe intake. Iron deficiency can be reduced by providing healthy foods, supplementation, and food fortification (Haas et al. 2005), but poor families, especially from developing countries like Bangladesh cannot afford these strategies.
Biofortification is defined as the process of breeding food crops that are rich in bioavailable micronutrients (Bouis 2003). Biofortification with Fe in staple foods provides a cost-effective solution to alleviate Fe deficiency in target populations globally (Nagesh et al. 2012). Biofortification has been considered the “second Green Revolution”. The Bangladesh diet is dominated (about 80 percent) by rice (Hels et al. 2003) and contains vegetables and lentils. Polished rice is a rich source of dietary energy but a poor source of vitamins and minerals. Lentils are a rich source of protein and several essential micronutrients (Fe, Zn, β-caro...
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...s and check for possible chimeric origins. DNA sequences will be compared with those from the GenBank database using BLASTN algorithm.
6. Expected results and discussion
Correlation of the abundance and diversity of the main taxon-specific groups of iron solubilizing bacteria inhabiting the roots will be determined for each Varity and each soil type using culture dependent methods. We expect to correlate the relative abundance of iron solubilizing bacteria in different soil (detected using PCR) and inside the roots of lentil plant (detected using PCR).
7. Statistical analysis
Normality of data will be analyzed using histograms, boxplots and qq-plot. Analysis of variance (ANOVA) will be performed in SAS statistical package to establish significant differences between the treatments and their interactions. Means will be compared using the Tukey’s Post-hoc, at α=0.05.
Iron is a trace element, which is a group of minerals present in small quantities in the body. Other trace elements include copper, zinc, selenium, manganese and iodine. These minerals cannot be synthesized by the body and must therefore be supplied in the diet. Iron is the most common trace element in the human body; adult males have approximately 3.5 g iron in total, or 50 mg per kg body weight while females have about 2g total iron or 35 mg per kg bodyweight. Iron can exist in oxidation states from -2 to +6, but mainly exists in the ferrous (+2) and ferric (+3) states in biological systems. As iron has the ability to accept and donate electrons readily, it can interconvert between these two forms with ease. Thus, iron can participate in
All the data were expressed as mean ± standard deviation of the mean (SD). The student t test, one-way and two- way analysis of variance (ANOVA), and the least significant difference (LSD) tests were used. The p-value of <0.05 was accepted.
Gayen, D., Sarkar, S. N., Datta, S. K., & Datta, K. (2013). Comparative analysis of nutritional compositions of transgenic high iron rice with its non-transgenic counterpart. Food chemistry, 138(2), 835-840.
Common symptoms of iron deficiency include extreme fatigue, lethargy, feeling faint and headaches, pale skin, irregular heartbeats and shortness of breath. Lack of this component in human body also exhausts the conduction of electrical charges between cells, and as result is poor muscle functioning and tiredness. To decrease the deficiency DV should eat more iron-rich foods. Dietary Guidelines for Americans recommends the following product, such as beef, chicken liver, broccoli, nuts, fortified cereals, whole grains, dark chocolate, and dried apricots include in DV’s diet to improve her level of iron. MyPlate (2014) also suggests number of products, rich source of iron as green vegetables, including turnip, collard greens, romaine lettuce, kale, dark green leafy lettuce, bok choy, and spinach. This entire set of products can be certainly integrated in DV’s daily diet. Dried fruits such as plums, apricots, and raisins can be used as snacks instead of eating some kind of sweets, because they are rich of iron and potassium. There is growing evidence that better nutrition and adequate amounts of vitamins and minerals come from food
By using (Origen lab program version7.5) the data were expressed as means ± standard errors. The statistical significance of differences between individuals means were determined by using one way ANOVA test. Levels of significance of each experiment was stated to be significant at (P = 0.05), high significant at (P = 0.01) and very high significant at (P = 0.001).
Bayraktar and Bayraktar. 2010. Treatment of iron deficiency anemia associated with gastrointestinal tract diseases. World Journal of Gastroenterology. 16(22). 2720-2725.
Iron deficiency causes the psychomotor development degradation, mental development disorder (Wirth et al., 2009), reduced the productivity and immune function, risked pregnancy causes premature delivery, and resistance to the cold temperature. Thus, the strategies to reduce iron deficiency are significantly necessary to improve health and welfare. The efforts that can be undertaken to diminish iron deficiency are providing a diversity of food, food supplement, food fortification, and biofortification. However, the food diversity is ineffective for implementing in the developing nations which depend on the local food product that often limited in variety and have low income. Likewise, food fortification and supplementation are not applicable strategies in the underdeveloped countries because costly. Furthermore, regarding iron deficiency, food fortification is not suitable because of the most soluble and absorbable iron compounds, for example, FeSO4 is tasteless, while the non-soluble iron compounds are not bioavailable or poorly absorbed (Wirth et al., 2009). Hence, iron biofortification, the strategy increasing the micronutrient contents in the edible part of foods, reducing the concentration of anti-nutrient and improving the nutrient absorbing capability, seems
Iron is an essential part of a healthy diet. Iron compounds are employed for medicinal purposes in the treatment of anemia, when the amount of hemoglobin or the number of red blood corpuscles in the blood is lowered.
Iron has two forms: heme and nonheme. “Plants and iron-fortified foods contain nonheme iron only, whereas meat, seafood, and poultry contain both heme and nonheme iron. Heme iron, which is formed when iron combines with protoporphyrin IX, contributes about 10% to 15% of total iron intakes in western populations” (National Institute of Health, 2016). The best sources of iron are found in “lean meat and
This research paper will focus on the prevalence and interventions combating iron deficiencies among Syrian mother and child refugees in Jordan. As a result of the Syrian civil war, an estimated 2.8 million refugees have fled Syria to and moved to nearby countries such as Jordan, Turkey, and Lebanon. According to the 2016 Syrian Crisis Humanitarian Report, “as of August 2016, there are over 600,000 Syrian refugees living in Jordan; 79,074 are living in the Za’atari and 54,422 in the Azraq camps (“Syrian Crisis 2016 Humanitarian Report”, 2016).” The Za’atari camp is the main camp sheltering the Syrian refugees, however, there remains a lack of food, sanitary, and medical resources.
Iron Deficiency Anemia affects millions of individuals across the world. This disease strikes many more women than men and has harmful effects on all who suffer from this deficiency that causes oxygen-carrying capacity to decrease. The causes can vary amongst different groups, but the aggravating symptoms remain constant. Much of the research on Iron Deficiency Anemia concentrates on not only the treatment of this disease, but also the prevention of it. To attain a better understanding of how to treat this problem, one must clearly know what Iron Deficiency Anemia means, what causes this disease, the effects of it, and finally how to cure it.
If the body is absorbs an enough of the right nutrients a well balanced diet will be achieved. Roughly 2mg of iron is lost daily due to desquamation of epithelia. Iron is mainly lost at a more drastic rate during menstruation cycles, haemorrhages. During pregnancy there is a more drastic demand for iron which also increases iron absorption to 20%.
According to the details given in case study, Ms. A has iron deficiency anemia. Iron deficiency anemia is the most common type of anemia. It is a condition where the blood lacks enough red blood cells (Clark, 2008). When there are a low number of red blood cells, it makes transportation of oxygen to parts of the body very difficult. Iron deficiency is type of anemia due to the lack of iron in the body. Without the proper amount of iron in the body, it cannot produce enough hemoglobin and since hemoglobin is the main carrier of oxygen, low levels of it can lead to tiredness and shortness of breath (Copstead, Banasik, 2010).
So, for my thesis for associate degree, I researched on prevalent of iron deficiency among pregnant women in Nepal. The findings were pretty shocking, most of the iron deficiency related complications during pregnancy was simply due to lack of education about the importance of iron rich diet during pregnancy.
In 2011, anthropologist Ellen Messer acknowledged that in spite of having enough food to feed the entire population on the Globe, more than 100 million people experienced shortages of food and nutritional deficiencies (as cited in Wiley & Allen, 2013, p.92). Thus, it is very important to consider analyzing various factors that influence nutritional status and its relationship with health.