Background:

anemia is a public health problem worldwide and although diet is still the main determinant of iron status in the body, recent studies suggest that adiposity and body composition could be additional determinants of iron status. Diet plays a key role in body composition, but in addition to affecting the body’s energy balance, there is still limited information on the influence of specific foods and nutrients, and in this sense dairy products are an important group of foods and an important source of nutrients in the diet.

Objective:

to provide detailed information on iron status, body changes, food intake, hepatosomatic index, and body composition during recovery from severe iron deficiency anemia with fermented cow or goat milk.

Material and methods:

sixty male Wistar albino rats were divided into two experimental groups (control and anemic) and fed ad libitum an AIN-93G diet for 40 days, receiving a normal Fe diet (45 mg/kg of diet) or a low-Fe diet (5 mg/kg of diet), respectively. After induction of anemia, both the control and anemic groups were additionally fed for 30 days either a fermented cow milk-based or fermented goat milk-based diet with normal Fe content. Hematological and iron-related biochemical parameters, weight changes, food intake, hepatosomatic index, and body composition were assessed.

Results:

the hepatosomatic index was higher in the anemic group versus the control group (p < 0.05). In both groups fed a fermented goat milk-based diet the hepatosomatic index was higher (p < 0.001) due to lower body weight (p < 0.01) and a higher liver weight (p < 0.001). Food intake, weight gain, and total body fat were lower (p < 0.05, p < 0.001, p < 0.001, respectively), whereas lean mass and free and total water were higher (lean mass: p < 0.01; free and total water: p < 0.001) in the anemic group as compared to the control group. In both animal groups fed a fermented goat milk-based diet body weight and body fat were lower (p < 0.001) and the percentages of lean mass and free water and total water were higher (lean mass: p < 0.01; free and total water: p < 0.001).

Conclusion:

iron deficiency decreased weight gain, lean mass, and body fat, indicating lower energy stores. Fermented goat milk-based diet recovers more efficiently iron status, decreased adiposity, and increased energy expenditure.

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