Anemia

Anemia occurs when the concentration of the pigment haemoglobin in red blood cells falls below normal. Haemoglobin is essential for delivering oxygen from the lungs to the body tissues.

Iron absorption tends to be poor from meals in which whole grain products and legumes predominate, but the addition of even small amounts of foods containing vitamin C (ascorbic acid) substantially increase the absorption of iron from the entire meal. On the other hand, tea and coffee, decrease the absorption of nonheme iron.

Iron deficiency is the most common cause of anemia. Although iron deficiency is generally the most common cause of anemia, there are other nutritional, genetic, and environmental causes as well. Iron deficiency anemia refers to anemia that results from iron deficiency or impaired iron status. Iron dependent physiologicfunctions can become impaired before anemia develops. Although iron deficiency anemia can occur in all socioeconomic groups, it has historically been most common among the poor as is still the case today. Good nutrition is fundamental to adequate red blood cell production. Nutritional anemia may be due to a dietary deficiency of iron, folate, vitamin B12, protein, and other vitamins and minerals. Other causes of anemia include the inherited or acquired inability to use nutrients required for haemoglobin production. Most of the iron in the diet is present as nonheme iron and consists primarily of iron salts. The amount finally absorbed is influenced by other constituents of the diet that either enhance or inhibit, by decreasing solubility and the absorption of iron.

Prevention of nutrition-related anemia depends on adequate dietary intake of iron, vitamin B12, and folate as well as the full complement of other essential nutrients. Folate deficiency anemia usually occurs among women late in the course of pregnancy, among small premature infants, and among alcoholics. Strict vegetarians who consume no foods of animal origin, especially women who are pregnant or nursing, should take supplemental sources of vitamin B12.

Causes

Poor intake of iron in diet

Folic acid deficiency

Even if iron and folic acid intake are sufficient, a pregnant woman may become anemic because pregnancy alters the digestive process. The unborn child consumes some of the iron or folic acid normally available to the mother's body.

Loss of blood from bleeding hemorrhoids or gastrointestinal bleeding

Signs and Symptoms

Common

Occasional

Tiredness, weakness or fainting

Headache

Forgetfulness

Paleness

Nausea

Jaundice (rare)

Breathlessness

Inflamed, sore tongue

Abdominal pain (rare)

Palpitations or an abnormal awareness of the heartbeat

Risk Factors

Poor nutrition, especially multiple vitamin deficiencies

Smoking, which reduces absorption of important nutrients

Excess alcohol consumption, leading to poor nutrition

Any disorder that reduces absorption of nutrients

Use of anticonvulsant medications

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Prevention

Eat foods rich in iron, such as liver, beef, whole-grain breads and cereals, eggs and dried fruit

Eat foods high in vitamin C, such as citrus fruits and fresh, raw vegetables. Vitamin C makes iron absorption more efficient.

Eat foods high in folic acid, such as wheat germ, beans, peanut butter, oatmeal, mushrooms, collards, broccoli, beef liver and asparagus

Take prenatal vitamin and mineral supplements, especially folic acid

	Poor intake of iron in diet
	Folic acid deficiency
	Even if iron and folic acid intake are sufficient, a pregnant woman may become anemic because pregnancy alters the digestive process. The unborn child consumes some of the iron or folic acid normally available to the mother's body.
	Loss of blood from bleeding hemorrhoids or gastrointestinal bleeding

Tiredness, weakness or fainting	Headache	Forgetfulness
Paleness	Nausea	Jaundice (rare)
Breathlessness	Inflamed, sore tongue	Abdominal pain (rare)
	Palpitations or an abnormal awareness of the heartbeat

	Poor nutrition, especially multiple vitamin deficiencies
	Smoking, which reduces absorption of important nutrients
	Excess alcohol consumption, leading to poor nutrition
	Any disorder that reduces absorption of nutrients
	Use of anticonvulsant medications

	Eat foods rich in iron, such as liver, beef, whole-grain breads and cereals, eggs and dried fruit		Eat foods high in vitamin C, such as citrus fruits and fresh, raw vegetables. Vitamin C makes iron absorption more efficient.

	Eat foods high in folic acid, such as wheat germ, beans, peanut butter, oatmeal, mushrooms, collards, broccoli, beef liver and asparagus		Take prenatal vitamin and mineral supplements, especially folic acid