STUDY OF CHANGES IN THE COMPOSITION OF FOOD INGREDIENTS AND CALORIC CONTENT OF BREAST MILK IN WOMEN WITH ANEMIA

Abstract

The study involved 241 women with various degrees of iron-deficiency anemia (IDA): Grade I – 132, Grade II – 84, and Grade III – 25 individuals. The degree of IDA was determined based on hemoglobin levels, red blood cell count, serum iron levels, total iron-binding capacity (TIBC), and latent iron-binding capacity (LIBC).

Among breastfeeding mothers with Grade I anemia, a category of women was identified who exhibited a decrease in the content of proteins, fats, carbohydrates, and the caloric value of breast milk.

Women with Grade II anemia showed a significant reduction in the nutrient content and caloric value of breast milk. This reduction was more pronounced in the group of women over 30 years old, who had given birth 3 or more times, and had been breastfeeding for over 6 months. In such cases, the energy value of breast milk is maintained primarily due to carbohydrates.

Women with Grade III severe anemia exhibited a sharp decrease in nutrient content and caloric value across all groups. This can lead to nutrient and energy deficiencies in infants, as well as contribute to the development of nutritional insufficiency.