Grape Syrup Shows Potential for Enhancing Hematological Parameters in Iron Deficiency Anemia: Study
Researchers have found a treatment for iron deficiency anemia in which grape syrup normalizes some of the key blood parameters when used with standard iron supplementation. The findings were recently published in the Food Science Nutrition journal by Pourhakim R. and colleagues. Randomized clinical trial in hemoglobin (Hb), hematocrit, red blood cell count (RBC), and mean corpuscular volume (MCV) laboratory parameters were found to have significant improvement in the group that received grape syrup with the ferrous sulfate tablets compared with placebo, underscoring that grape syrup is a useful adjunctive therapeutic modality. The results of the trial would therefore underline that it will bring an incremental advantage for patients with this very common nutritional disorder.
Iron-deficiency anemia is the most prevalent nutritional deficiency disorder in the world. It primarily occurs in females of childbearing age, pregnant females, and the elderly. The World Health Organization recognizes that iron deficiency anemia is a significant public health concern based on the economic burden of its impact, coupled with frailty-linked comorbidities. Conventional iron supplements are effective, although their usage is often limited by gastrointestinal side effects. In search of more tolerable complementary therapies, a team led by Fatemeh Emadi from the Traditional Medicine Clinical Trial Research Center, Shahed University, probed into a possible role of grape syrup in improving hematological markers among women with iron deficiency anemia.
This was a randomized, double-blind clinical trial carried out from February 2020 to October 2022 with 130 women in the age group of 15 to 49 years diagnosed to have anemia. The participants were randomized into two groups: an intervention group, which received locally procured grape syrup and daily 50 mg ferrous sulfate, and another placebo group, which received placebo syrup with the same iron supplementation. After accounting for the dropouts, 80 participants had completed the study, 40 in each group.
The primary outcome measured was the change in hemoglobin levels over a period of 4 weeks. Secondary outcomes included changes in other laboratory markers such as RBC count or MCV, adverse effects, dropout rates, and quality of life assessments. The patients in the intervention group were asked to take 10 cc of grape syrup three times daily, 1 hour before lunch and dinner. The placebo group followed the same schedule but with the placebo syrup.
Key Findings
• After 4 weeks, both groups showed significant improvements in hematological markers.
However, the grape syrup group demonstrated markedly greater increases:
• RBC count significantly increased in the grape syrup group compared to placebo (P = .003).
• MCV levels also saw a more substantial rise in the grape syrup group (P = .002).
• Hemoglobin (Hb) and hematocrit levels increased significantly more in the grape syrup group compared to placebo (P = .0001).
• Despite the marked improvement in other hematological markers, there were no significant differences between the grape syrup and placebo groups in serum iron, ferritin, or total iron-binding capacity (TIBC) levels (P >.05).
• Although overall quality of life scores did not differ significantly between the two groups, the grape syrup group showed a statistically significant improvement in these scores. Both groups reported mild gastrointestinal side effects, including nausea and stomach discomfort, with a slightly higher incidence in the placebo group.
This study provides evidence that grape syrup has beneficial effects as a complementary therapy in the management of iron deficiency anemia. These additional benefits to the standard iron supplementation in elevating key hematological parameters, especially hemoglobin and hematocrit levels, are therefore indicative that grape syrup could be an effective adjunct. It may be assumed that this by-product has a greater effect on the bioavailability of iron from standard supplementation rather than on the direct level of iron itself, as was indicated by the fact that serum iron and ferritin were not significantly changed by the consumption of grape syrup infused with iron.
The randomized clinical trial proved that grape syrup supplementation, plus iron, significantly improved the hematological markers of hemoglobin, hematocrit, RBC count, and MCV in women with iron deficiency anemia. While the syrup had no remarkable effects on either the serum iron or ferritin levels, complementary effects are to some extent promising alternatives that may help improve traditional anemia treatment. Further studies should be conducted to confirm the results and determine the long-term benefits.
Reference:
Pourhakim R, Emadi F, Razavi Dizaji S, Talei D, Esmaeili Saber SS, Iranzadasl M. Evaluating the effect of grape syrup on iron deficiency anemia in women: A randomized clinical trial. Food Sci Nutr. 2024;12(8):5473-5479. Published 2024 May 6. doi:10.1002/fsn3.4185
