Regular millet Consumption Can Improve Haemoglobin Levels
A new study has shown that regular consumption of millets can improve haemoglobin and serum ferritin levels. Systematic review and meta-analysis were conducted to analyze the scientific evidence on the bioavailability of iron in different types of millets, processing, and the impact of millet-based food on iron status and anemia. There were 30 research studies, including 22 human interventions and 8 in vitro studies, included in the meta-analysis which all discussed various outcomes such as hemoglobin level, serum ferritin level, and absorbed iron. 19 studies conducted on anaemic individuals showed that there was a significant increase in hemoglobin levels by 13.2% following regular consumption (21 days to 4.5 years) of millets either as a meal or drink compared with regular diets where there was only 2.7% increase. Four studies conducted on humans showed significant increase in ferritin level i.e. up to 54.7% and 8 in-vitro studies showed that traditional processing methods such as fermentation and germination can improve bioavailable iron significantly by 3.4 and 2.2 times and contributed to 143 and 95% of the physiological requirement of women, respectively.
This study concluded that millets can provide all or most of the daily dietary iron requirements of an average person and highlights that millets can play a promising role in preventing and reducing high levels of iron deficiency anaemia.