Bishkek health center doctors shared important information about the prevention of anemia, its signs, causes, and the significance of a balanced diet.
Anemia is characterized by a decrease in hemoglobin levels and/or the number of red blood cells in the blood, which negatively affects the oxygen supply to the body's tissues. The diagnosis is established when hemoglobin is below 130 g/L in men and below 115 g/L in women, while in children, the norms depend on age.
Causes of anemia can include various conditions, such as ulcers, polyps in the gastrointestinal tract, chronic kidney diseases, oncological and infectious diseases, as well as helminthiasis. The severity of the disease is determined by the level of hemoglobin reduction.
For prevention, doctors recommend regularly undergoing medical check-ups, having blood tests, and timely treating chronic diseases that may lead to blood loss.
A key role in prevention is also played by diet. Iron, necessary for hemoglobin synthesis, enters the body in two forms:
Heme iron — found in animal products: meat by-products, red meat, poultry, and eggs. Chocolate is also a good source, providing 19% of the daily norm in a 28 g serving.
Non-heme iron — found in plant foods: greens, nuts, and legumes. Its absorption rate is 5–12%, while that of heme iron is 14–18%.
For those following a vegan or vegetarian diet, beneficial sources of iron include buckwheat, chickpeas, pomegranate, quinoa, beans, and spinach. Specialists recommend combining iron-rich foods with sources of vitamin C to enhance absorption and avoiding simultaneous consumption with foods containing calcium.
Adelya Klycheva
