Employment of blood sausage in the treatment of anaemia in pregnancy women

Abstract

Iron deficiency is the most common nutritional carency in the world. It affects all poblational groups and it most important incidence is between infant and pregnancy women. In this work, the efficience and tolerance of sausage in pregnancy women with anaemia was determinated. 60 pregnancy women in the third trimester until the childbirth were studied and two groups were done. 100 g of blood sausage was administrated to 30 pregnancy women and the rest of the group received prenatal pills in the suitable dosages. Analysis of hemoglobin at the begining of the study to all women were done. The mean of hemoglobin level was 11,6 g/L and the childbirth weight had values more higher than 3000 g.