COMPARATIVE EFFECTS OF BEETROOT, RED BEANS, AND WATER CALTROP ON HEMOGLOBIN LEVELS IN ANEMIC WOMEN: AN EXPLORATORY STUDY

Abstract

Background: Food-based interventions can be used alongside clinical interventions to manage anemia, but there is limited comparative human evidence for beetroot (Beta vulgaris), red beans (Phaseolus vulgaris) and water caltrop (Trapa natans). Research objective: To explain the changes in hemoglobin concentration after 1 month of the intake of each of the foods in young women with anemia.

Methods: The complete blood count was used to screen 70 women, and 9 women (ages 20 to 30) were enrolled in the study (3 women per food group, exploratory and pre–post study). The food groups ate their food each day for a month. The level of hemoglobin was determined before and after the treatment, using an automated hematology analyzer. The measurements were reported in the thesis and then individual changes and descriptive group averages were calculated.

Results: Mean hemoglobin increased from 8.40 to 12.10 g/dL in the beetroot group (mean change +3.70 g/dL), 8.57 to 10.77 g/dL in the red bean group (+2.20 g/dL), and 9.00 to 10.07 g/dL in the water caltrop group (+1.07 g/dL). Individual percentage increases were an average of 45.20%, 25.96% and 11.55% for each of these, respectively. Higher post intervention values for all 38 participants.

Conclusions: There was an increase in hemoglobin in all the small groups, the most significant in the beetroot group. Since the uncontrolled design, the three participants per arm, and lack of dietary and clinical information make it difficult to draw causal inferences or recommendations for treatment. There is need for larger controlled studies.