Regular consumption of millets can improve haemoglobin and serum ferritin levels to reduce iron-deficiency anaemia, according to a new study. The recently published research, a meta-analysis of 22 studies on humans and eight laboratory studies on millets consumption and anaemia, was undertaken by seven organisations across four countries and was led by Hyderabad-based International Crops Research Institute for the Semi-Arid Tropics (ICRISAT).
“The study concluded that millets can provide all or most of the daily dietary iron requirements of an average person. Although the amount of iron provided depends on the millet variety and its form of processing, the research clearly shows that millets can play a promising role in preventing and reducing high levels of iron-deficiency anaemia,” highlighted Dr S Anitha, the study’s lead author and senior nutritionist at ICRISAT.
