Anemia Management Through Diet

Nutritional anemia is a worldwide problem with the highest prevalence in developing countries. It is found especially among women of child-bearing age, young children and during pregnancy and lactation. It is estimated to affect nearly two-thirds of pregnant and one-half of non pregnant women in developing countries. According to the World Health Organization (WHO), there are two billion people with anemia in the world and half of the anemia is due to iron deficiency. Anemia is a late indicator of iron deficiency, so it is estimated that the prevalence of iron deficiency is 2.5 times that of anemia. The estimated prevalence of anemia in developing countries is 39% in children <5 years, 48% in children 5-14 years, 42% in women 15-59 years, 30% in men 15-59 years, and 45% in adults >60 years It is a major public health problem in India. Although nearly three quarters of the Indian population live in rural areas, the epidemiology of anemia in rural settings is not well known. According to National Family Health Survey (2005-06), the prevalence of anemia was 70% in children aged 6-59 months, 55% in females aged 15-49 years, and 24% in males aged 15-49 years. Iron deficiency is believed to be the most important cause of anemia among children in India and is attributable to poor nutritional iron intake and low iron bioavailability. Other factors, including folate and vitamin B₁₂ and Vitamin A deficiencies, malaria infection, hookworm infestation, and hemoglobin apathies, are also associated with childhood anemia. To our knowledge, no previous report in the published literature has described the relative contribution of these factors to anemia in rural Indian children. To effectively control this problem, health care providers must have a comprehensive understanding of the etiologic factors associated with anemia.