Usually, when we think of the vinegar, we imagine of food. A new study, however, points out that its man ingredient may be used to treat anemia.
On September 29, Monday, the UT Southwestern Medical Center ran a story about the results of a study conducted on genetically modified mice that show how acetate, which is one of the main components of vinegar, may be used to increase production of red blood cells and thus combat anemia.
The study, led by the university's internal medicine associate professor Dr. Joseph Garcia, first identified the pathway that regulates the production of red blood cells, especially when there's not enough oxygen in the body (red blood cells are responsible for transporting oxygen from the lungs to the cells, as well as removing carbon dioxide, carrying it from the cells to the lungs). Using their lab mice, they discovered that when the body's supply of oxygen runs low, it goes into a state known as hypoxia, which then encourages acetate production.
As soon as the acetate is produced and creates a molecular pathway, it then stimulates the production of the protein called erythropoietin, which then triggers the production of red blood cells, a process known as erythropoiesis.
The study and subsequently the findings of Dr. Garcia and his colleagues is significant since anemia affects all types of people.
Around 10% of adults between 65 years old and above develop the condition. Severe anemia also occurs among 80% of cancer patients undergoing chemotherapy, while 28% of patients with chronic kidney disease are also anemic. It also affects around 12% of women in child-bearing age, 48% of people with heart failure, and 60% of patients with rheumatoid arthritis.
The current treatment plan includes administering erythropoietin, which some have reported to have adverse effects including blood clotting and hypertension.
The conclusion of the study may be used to create acetate supplements as a complement or alternative to conventional medications.