<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112020000400021</article-id>
<article-id pub-id-type="doi">10.20960/nh.02817</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estatus férrico, cambios ponderales y composición corporal durante la recuperación de la anemia en un modelo experimental: efecto de la leche fermentada de cabra o vaca]]></article-title>
<article-title xml:lang="en"><![CDATA[Iron status, weight changes and body composition during anemia recovery in an experimental model: the effect of fermented goat or cow milk]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Robles Rebollo]]></surname>
<given-names><![CDATA[María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1b"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Aliaga]]></surname>
<given-names><![CDATA[Inmaculada]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1b"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz-Castro]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1b"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreno-Fernández]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1b"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñoz Alférez]]></surname>
<given-names><![CDATA[María José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A1b"/>
</contrib>
</contrib-group>
<aff id="A1a">
<institution><![CDATA[,Universidad de Granada Departamento de Fisiología ]]></institution>
<addr-line><![CDATA[Granada ]]></addr-line>
<country>España</country>
</aff>
<aff id="A1b">
<institution><![CDATA[,Universidad de Granada Instituto de Nutrición y Tecnología de los Alimentos JoséMataix ]]></institution>
<addr-line><![CDATA[Granada ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>37</volume>
<numero>3</numero>
<fpage>568</fpage>
<lpage>576</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112020000400021&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112020000400021&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112020000400021&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: la anemia constituye un problema de salud pública a nivel mundial y, aunque la dieta sigue siendo el principal determinante del estatus férrico del organismo, la adiposidad y la composición corporal también podrían ser determinantes adicionales del estado del hierro. La dieta juega un papel clave en la composición corporal, además de afectar al balance energético; sin embargo, todavía hay información limitada sobre la influencia de determinados alimentos y nutrientes específicos, como los productos lácteos fermentados.  Objetivo: determinar la relación entre el estatus férrico, cambios ponderales, ingesta, índice hepatosomático y composición corporal durante la recuperación de la anemia ferropénica con dietas basadas en leche fermentada de cabra o vaca.  Material y métodos: sesenta ratas macho Wistar albinas se han distribuido en dos grupos experimentales (control y anémico) y se han alimentado durante 40 días con dieta AIN-93G con contenido de hierro normal (45 mg/kg de dieta) o bajo (5 mg/kg de dieta). Posteriormente, ambos grupos experimentales se alimentaron durante 30 días con dietas basadas en leche fermentada de cabra o vaca. Se han determinado los parámetros hematológicos y bioquímicos relacionados con el estatus de hierro, así como los cambios ponderales y la ingesta de alimento, la relación hepatosomática y la composición corporal.  Resultados: el índice hepatosomático fue mayor en el grupo anémico (p &lt; 0,05). En ambos grupos de animales alimentados con dieta de leche fermentada de cabra, el índice hepatosomático fue mayor (p &lt; 0,001) debido a un menor peso corporal (p &lt; 0,01) y a un mayor peso del hígado (p &lt; 0,001). La ingesta de alimento, la ganancia de peso y la grasa corporal fueron menores en el grupo anémico (p &lt; 0,05, p &lt; 0,001, p &lt; 0,001, respectivamente), mientras que la masa magra, el agua libre y el agua total fueron mayores (masa magra: p &lt; 0,01; agua libre y total: p &lt; 0,001). En ambos grupos de animales alimentados con dieta basada en leche fermentada de cabra, el peso y la grasa corporal fueron menores (p &lt; 0,001), mientras que los porcentajes de masa magra, agua libre y agua total fueron mayores (masa magra: p &lt; 0,01; agua libre y total: p &lt; 0,001).  Conclusión: la ferrodeficiencia disminuyó la ganancia de peso, la masa magra y la grasa corporal, indicando menores almacenes de energía. La dieta basada en leche fermentada de cabra recupera más eficientemente el nivel de hierro durante la recuperación de la ferrodeficiencia, disminuye la adiposidad y aumenta el gasto energético.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  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&#8217;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 &lt; 0.05). In both groups fed a fermented goat milk-based diet the hepatosomatic index was higher (p &lt; 0.001) due to lower body weight (p &lt; 0.01) and a higher liver weight (p &lt; 0.001). Food intake, weight gain, and total body fat were lower (p &lt; 0.05, p &lt; 0.001, p &lt; 0.001, respectively), whereas lean mass and free and total water were higher (lean mass: p &lt; 0.01; free and total water: p &lt; 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 &lt; 0.001) and the percentages of lean mass and free water and total water were higher (lean mass: p &lt; 0.01; free and total water: p &lt; 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Leche fermentada de cabra o vaca]]></kwd>
<kwd lng="es"><![CDATA[Anemia ferropénica nutricional]]></kwd>
<kwd lng="es"><![CDATA[Cambios ponderales]]></kwd>
<kwd lng="es"><![CDATA[Índice hepatosomático]]></kwd>
<kwd lng="es"><![CDATA[Composición corporal]]></kwd>
<kwd lng="en"><![CDATA[Fermented goat or cow milk]]></kwd>
<kwd lng="en"><![CDATA[Nutritional ferropenic anemia]]></kwd>
<kwd lng="en"><![CDATA[Body weight changes]]></kwd>
<kwd lng="en"><![CDATA[Hepatosomatic index]]></kwd>
<kwd lng="en"><![CDATA[Body composition]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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