Effects of yoghurt on haemoglobin levels as a preventive measure against anaemia in adolescents

Anaemia is a highly prevalent global health issue, affecting
approximately 37% of the population. In lower-income countries, the incidence
of anaemia among teenage girls is exceptionally high, with around 53.7% of all
adolescents affected. The administration of yoghurt enriched with probiotics and
long-chain inulin demonstrated the most favourable outcomes regarding iron
supplementation, bioavailability, and antioxidant activity. This study aims to
assess yoghurt's efficacy in improving teenagers' haemoglobin levels. This study
employed an experimental approach, utilizing a one-group pretest-posttest
design and purposeful sampling of 48 adolescents with anaemia. This treatment
group consisted of two groups: group A, which was administered blood
supplement tablets (FEe) Group B with yoghurt administration, and group C,
which served as the control group without any treatment. Each individual
received a daily allocation of 200 ml of yoghurt for two weeks. Before and after
yoghurt feeding, haemoglobin levels of the adolescents were checked. The Hb
level of adolescents before consumption was found to be 12.6 gr/dl on average,
while the Hb level of adolescents who consumed Fe tablets and yoghurt after
consumption was 13.1 gr/dl on average. T-test analysis showed a statistically
significant difference in haemoglobin levels in adolescents before and after
yoghurt consumption. Yoghurt consumption was shown to increase haemoglobin
(Hb) levels in adolescents, leading to the conclusion that yoghurt consumption
has a positive impact on Hb levels.