Gamma Globin Gene “Switch On” by Dietary Source of Short Chain Fatty Acids as a Therapy for the Management of Sickle Cell Anaemia in Patients Attending Federal Medical Centre Gusau, Zamfara State

Abstract

The effect of feeding Cow’s Milk butter as a nutritional source of short-chain fatty acids on the level of foetal haemoglobin (Hb F) in patients with Sickle Cell Disease (SCD) was studied. A significant increase (P<0.05) was observed in the level of Hb F (1.0% to 2.5%) in all the patients treated with Cow’s Milk butter for a period of 6 months (180 days). An increase in the level of Hb F in the patients is an indication of molecular "switch on" of the gamma globin gene responsible for the production of gamma globin chain found in Hb F. Increase in production of Hb F can serve as a therapy for the management of sickle cell anaemia (SCA).