Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Foxtail millet (Setaria italica) has been traditionally consumed in various Asian countries and is recognized for its nutritional profile, particularly its iron content. Scientific studies have analyzed the potential of foxtail millet in supporting iron status and preventing anemia, primarily iron-deficiency anemia. Research indicates that foxtail millet contains a moderate amount of iron (ranging from approximately 2.8 to 5 mg per 100 g of raw grain, depending on the variety). A few small-scale human and animal studies suggest that regular consumption of millets, including foxtail millet, may help improve hemoglobin levels and reduce the risk of anemia, especially when used as a staple in populations susceptible to iron deficiency. However, the evidence supporting foxtail millet as a treatment or significant preventive measure for anemia is limited. Its iron bioavailability is affected by the presence of phytates and polyphenols, which inhibit iron absorption. Some processing methods (like soaking, fermentation, and germination) can reduce these inhibitors and improve iron bioavailability, but most studies to date are preliminary or observational. While foxtail millet can contribute to daily iron intake as part of a balanced diet, there is not yet strong clinical evidence to support its use as a sole therapeutic intervention for anemia. Thus, its use is scientifically plausible but not robustly validated for treating anemia.

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