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Magazine
`A' for Anaemia
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Anaemia is a common problem that women face. A new column by Dr. UMA KRISHNASWAMY on health problems specific to women.
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A wholesome diet, which includes vegetables, can prevent anaemia.
ANAEMIA, a common problem among our women, is a condition where the number of red blood cells, and consequently the haemoglobin contained within them, is abnormally low. Haemoglobin carries oxygen to all parts of the body. When one has anaemia, the oxygen carrying capacity of the blood decreases.
The causes are three-fold: decreased production, increased loss and increased destruction of red blood cells. A decreased production of red cells is usually from a lack of iron, vitamin B12 and folic acid in the diet, which are essential for the production of these cells in the bone marrow.
In women, an excessive loss of red cells is usually due to heavy menstrual bleeding or bleeding during childbirth. In some conditions, red blood cells, though produced normally, may get destroyed excessively within the body. This is relatively uncommon. Anaemia in our women usually arises from the first two cause. Many serious illnesses can also lead to anaemia through a combination of factors.
The common symptoms of anaemia are tiredness, breathlessness particularly on exertion and dizziness usually when standing up suddenly. Serious complications can occur from vitamin B12 and folic acid deficiency: confusion, decreased intellectual function or congenital malformations in babies etc.
Anaemia is diagnosed through a blood test which measures the haemoglobin level, the number of red blood cells. More sophisticated tests may be required in some individuals to determine the cause. For example, to diagnose a silently bleeding peptic ulcer or confirm a blood cancer.
Anaemia is treated by a prescription of iron tablets. Folic acid and vitamin B12 may also be given as supplements. Any underlying condition causing Anaemia will also need attention, either medically or surgically. A repeat blood test may be required to check that the condition has indeed been corrected.
Anaemia can be prevented by having a sensible diet. Iron rich foods include: meat, fish, poultry, dark green leafy vegetables, beans, whole grains and cereals. Iron bio-availability depends on dietary composition. Heme iron, which is found only in meat, poultry and fish, is more readily absorbed than non-heme iron, which is found in plant-based foods.
The bio-availability of non-heme iron is strongly affected by other foods ingested at the same meal. Enhancers of iron absorption are heme iron and vitamin C. Inhibitors of iron absorption include polyphenols (found in some vegetables), tannins (in tea), phytates (in bran), and calcium (in dairy products). Vegetarian diets are low in heme iron. But, Iron bio availability in a vegetarian diet can be increased by careful planning of meals.
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