Anemia is one of the common health problems
across the globe, affecting all age groups particularly the pregnant women and
young children of which about 50% is
attributed to iron deficiency. In adolescence, anemia have been
neglected. It affects the mental and physical development, as well as health maintenance
and work performance. It mostly prevalent among adolescent girls because of the
additional loss of blood during menstruation and other gender contributing
factors. Anemic adolescent girls are more likely to become anemic mothers.
During pregnancy, they have an elevated risk of postpartum hemorrhage and
giving birth to low-birthweight, premature or stillborn babies who are likely
to grow stunted, perpetuating the vicious cycle of malnutrition.
Causes of anemia
Anemia is an indicator of both poor nutrition and poor health. Iron
deficiency in its most severe form results in anemia – IDA. Iron deficiency anemia is a condition in which
anemia occurs due to lack of available iron to support normal red cell
production. This may be due to inadequate iron intake, poor iron absorption, increased
iron need or chronic blood loss. Other
nutritional deficiencies besides iron, such as vitamin B12, folate and vitamin
A can also cause anemia although the magnitude of their contribution is
unclear. Infections (such as malaria and intestinal parasitic infection [IPI]),
and chronic illness can also result to anemia.
The signs and symptoms of iron deficiency
anaemia in adolescents may include:
- Pale skin
- Fatigue or weakness
- Slow cognitive and social development
- Inflammation of the tongue
- Difficulty maintaining body temperature
- Increased likelihood of infections
- Unusual cravings for non-nutritive substances, such as ice, dirt or pure starch
Prevention
- Anemia in adolescence can be prevented through adequate nutrition. Including animal-based protein products provides the body with the heme type of iron. Heme iron is better absorbed by the body.
- Other source of iron are the non-heme iron gotten from plant based foods e.g. green-leafy vegetables. fortified grains, nuts, seeds, legumes, and vegetables.
How to improve iron absorption from food
How food is prepare and which foods eaten
together, can affect how much iron the body absorbs. For example, including
foods rich in vitamin C such as citrus fruits, tomatoes, berries, to non-heme
iron sources such as legumes, nuts, seeds and green leafy vegetables can help absorb
more iron if one eats them at the same time as iron-rich foods.
Coffee, tea and red wine (both alcoholic
and non-alcoholic), on the other hand, can reduce iron absorption. Calcium-rich
foods, calcium supplements and some soybean-based foods can also inhibit iron
absorption.
It’s better to have coffee, tea, red wine and
dairy foods in between meals.
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