Anemia is the umbrella term for a variety of disorders characterized by the inability of red blood cells to carry sufficient oxygen. This may be due to an abnormality of a low level of hemoglobin, the iron, and protein-based red pigment in blood that carries oxygen from the lungs to all body cells. Symptoms of anemia, therefore, reflect oxygen starvation. In mild anemia, this may include general weakness, pallor, fatigue, and brittle nails. More severe cases are marked by shortness of breath, fainting, and even cardiac arrhythmias.
the iron deficiency anemia. In North America this is the most common form of anemia, and is caused by blood loss of some type. Surgery patients, accident victims,people with a bleeding ulcer or certain cancers, or those with chronic or repeated bleeding such as nosebleeds often have iron deficiency anemia. In fact, a blood test that shows iron deficiency often prompts a physician to investigate the possibility of colon cancer. Women with heavy menstrual periods, especially adolescents, are at risk as are young children, chronic dieters, female athletes, distance runners, or people on very restricted vegetarian diets. Pregnant women are predisposed to anemia because of the demands of the growing baby and placenta.
The most common type of anemia seen worldwide is
A QUICK TIP TO AVOID IRON DEFICIENCY ANEMIA:
One simple thing to do is, to cook in iron pots! Cook tomatoes, and other acidic foods in iron pots that add large amounts of iron to food. Four ounces (120 ml) of tomato sauce cooked in a regular pot provides 0.7 mg of iron; cooking it in an iron pot adds 5 mg-ironware may discolor food, but taste is unaffected.
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