Valoración del estado nutricional e inmunológico en la recuperación de la anemia ferropénica con fermentados lácteos de cabra o vaca

Résumé

The general objective of this Doctoral Thesis is to evaluate the effect of fermented goat milk-based diet consumption with normal content or iron overload and its repercussions on the nutritional status and the immune system function during the recovery of nutritional iron deficiency anemia. Overall conclusion: Fermented goat milk-based diet consumption, compared to cow milk-based diet, improves nutritional status and body composition, providing a more favorable environment for the correct functioning of the immune system. In addition, it positively conditions immune function during nutritional iron deficiency anemia recovery, since it decreases the production of chemokines induced by oxidizing agents due to the simultaneous reduction in the production of free radicals and proinflammatory cytokines, and increases the production and expression of biomarkers related to innate and adaptive responses, of vital importance in the normal functioning of the immune system.