ANEMIA

A condition where the body lacks enough healthy red blood cells or hemoglobin, leading to reduced oxygen flow to the body’s tissues.

TYPES OF ANEMIA

– Iron-deficiency anemia (most common) – Vitamin B12 deficiency anemia – Folate deficiency anemia – Aplastic anemia – Hemolytic anemia – Sickle cell anemia

Common Symptoms

– Fatigue or weakness – Pale or yellowish skin – Shortness of breath – Dizziness or light headache. – Cold hands and feet – Chest pain or irregular heartbeat

CAUSES OF ANEMIA

– Poor diet (low in iron, B12, or folate) – Blood loss (menstruation, ulcers, injury) – Chronic diseases (kidney disease, cancer) – Pregnancy (increased blood volume) – Genetic disorders (e.g., sickle cell)

FOOD RICH IN ANEMIA

– Red meat, poultry, liver – Shellfish (clams, oysters, mussels) – Legumes (lentils, chickpeas, beans) – Pumpkin seeds, quinoa, tofu – Dark leafy greens (spinach, kale)

ENCHANCING IRON ABSORPTION

– Eat vitamin C-rich foods (citrus, tomatoes, bell peppers) with iron-rich meals. – Avoid tea, coffee, and calcium-rich foods right before/after iron intake — they reduce absorption. – Cook in cast iron pans to increase iron content in food.

DIAGNOSIS

– Blood tests: Complete Blood Count (CBC) – Iron levels, B12, and folate tests – Reticulocyte count (to check bone marrow activity)