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

Authors

  • María Aloida Guerra Instituto de Investigaciones para la Industria Alimenticia
  • Tatiana Beldarraín-Iznaga Instituto de Investigaciones para la Industria Alimenticia
  • Raquel Castanedo Instituto de Higiene de los Alimentos
  • Ana María Bouza Hogar Materno “Para un Príncipe Enano”, La Habana
  • Liliana Soila Consuegra Hogar Materno “Celia Sánchez Manduley”, La Habana
  • Luis Chang Instituto de Investigaciones para la Industria Alimenticia
  • Zobeida Frómeta Instituto de Investigaciones para la Industria Alimenticia
  • Frank Rodríguez Instituto de Investigaciones para la Industria Alimenticia

Keywords:

blood sausage, pregnancy women, anaemia

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.

Downloads

Published

2024-01-30

Issue

Section

Original articles

How to Cite

Employment of blood sausage in the treatment of anaemia in pregnancy women. (2024). Ciencia Y Tecnología De Alimentos, 21(1), 21-24. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/607

Similar Articles

1-10 of 38

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

1 2 3 > >>