Anemia is a condition in which blood is lower in quality than usual, because it contains less hemoglobin, necessary for good health. Haemoglobin carries oxygen from the air into the lungs to all body tissues and organs.

Adequate levels of hemoglobin are especially needed during pregnancy so the baby can develop properly, otherwise the new born will have a low birth weight and becomes slightly malnourished. Anaemia during pregnancy also favors many complications such as excessive bleeding, during and after birth. Anemic women are 5-10 times more exposed to die at birth compared with those who are not anemic. For newborns, even an average anemia can lead to permanent disturbance in brain development and learning capacity. Thus, the effects of anemia are disastrous. They also affect socio-economic development due to school performance and work capacity (physical and intellectual) reduced.

The most important causes of anemia

Anemia due to lack of iron - is the most common form of anemia worldwide. It causes a reduction in hemoglobin levels and red cell number and shape. This type of anemia is caused iron deficiency, poor digestive absorption of iron or increased iron need (eg growth, menstruation and pregnancy). Since only 10% or less of iron from food is absorbed in the gut, about 10 mg. provide iron daily need. For example, it is recommended that pregnant women to receive 10-20 mg of iron from food (depending on age) to maintain normal levels of hemoglobin.

Anemia due to vitamin B12 deficiency - red blood cells from bone marrow can not grow properly. In most cases is due to a deficiency of vitamin B12 absorption.

Ways to prevent anemia

Common symptoms of anemia are fatigue and general lethargy, dyspnoea, dizziness, poor vision, headaches, insomnia, palpitations, or anorexia. Physical signs include pale skin, pale mucous membranes and nails.
Warning! If you’re pregnant, do not take medicines without consulting a doctor first.

Is needed to prevent anemia by eating foods rich in iron such as meat, fish liver, poultry, eggs, green leafy vegetables, pumpkin, spinach, sweet potatoes, dry beans, cereal and fresh fruit. ).

In addition it is important to increase the iron absorption. For example, if orange juice is drunk in an hour or two after a meal, have a minimal impact on the absorption of iron.

Factors that enhance iron absorption
• Meat, poultry, fish or seafood;
• Vitamin C present in fruits, juices, potatoes and other vegetables (green leafy cabbage, lettuce, etc.)
• sprouted and fermented foods or spices (eg soy sauce). Fermentation, cooking or germination has the advantage of reducing the amount of phytates, substances that inhibit the absorption of iron.

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