Drug-free modalities of irom deficiency conditions in Ukraine

Abstract

The article is devoted to studying the impact of nutritional factors on the occurrence and progression of iron deficiency states (IDS) in young women and developing the main alimentary methods of their prevention. The revealed IDS prevalence among women aged from 16 to 29 years without non-alimentary reasons for the occurrence of iron deficiency is 41.6%, among which latent iron deficiency-10.3%, clear iron deficiency (anemia)-31.3%. It was found out that the strongest positive impact on the performance of red blood cells and iron metabolism produce had such food products as meat, sausages (the content of meat protein is not less than 15%), liver, fish and fruits. Tea, coffee, milk, eggs adversely affect the main indicators of the IDS. No statistically significant effect of bread, bakery and cereal products at the rates of an adequate iron supply of the respondents were revealed. A scientific rationale for a daily food package and diet designed for primary and secondary prevention of alimentary conditioned IDS in women is given.