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ANEMIA - IRON-DEFICIENCY
Anemia is a condition wherein the blood has low levels of red blood cells (RBC), hemoglobin (oxygen-carrying pigment in whole blood) and/or hematocrit (intact RBC in blood) making it insufficient to address the physiologic needs of the body.
Iron-deficiency anemia is the anemia that resulted from inadequate iron supplementation or excessive blood loss.
It is the most common nutritional disorder worldwide and accounts for more than half of anemia cases.
It is prevalent among preschool children and pregnant women.

Lifestyle Modification

Dietary Therapy

  • To aid in supplemental doses of iron and for secondary prevention of iron deficiency, increase in dietary iron intake is recommended
  • Diet rich in iron are red meat, chicken, fish, legumes, and green leafy vegetables
  • Limit cow’s milk consumption to 500 mL/day
  • Inhibitors of iron absorption, eg calcium, tannins in coffee and tea, phytates in cereals, should be decreased or removed from meals rich in iron 
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