Synopsis

Source of validity: Traditional
Rating (out of 5): 1

White Sorghum syrup has been traditionally used in some cultures as a nutritional supplement and sweetener. The use of sorghum syrup to support or treat anemia is based primarily on traditional practices, not on robust scientific validation. Sorghum syrup does contain small amounts of minerals, including iron, but the concentration is relatively low compared to other dietary sources of iron such as red meat, legumes, or fortified cereals. Traditional use may stem from the idea that any iron-containing food can be helpful in anemia, particularly in areas where other sources of iron are scarce or unaffordable.

However, there is very limited direct scientific evidence to support the effectiveness of White Sorghum syrup in treating anemia. Most studies on sorghum focus on the grain rather than the syrup, and even then, while sorghum grain can be a moderate source of non-heme iron, the bioavailability is often reduced by the presence of phytates and polyphenols that can inhibit iron absorption. Syrup, being a processed extract, is unlikely to retain significant iron content. Therefore, while its use persists in traditional medicine, the evidence supporting White Sorghum syrup as a treatment for anemia is weak, and it should not be considered a reliable or primary intervention for this condition.

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