Healthy Tips For Better Life

Women and Anemia

Anemia (from Ancient Greek meaning "lack of blood") is a decrease in normal number of red blood cells (RBCs) or less than the normal quantity of hemoglobin in the blood.
Iron-deficiency anemia occurs when there is not enough iron in the body. Lack of iron usually is due to blood loss, poor diet, or an inability to absorb enough iron from the foods eaten.

Groups most prone to developing this disease are children and women.

Symptoms
It can cause fatigue (tiredness), shortness of breath, chest pain.

Severity can lead to heart problems, infections, problems with growth and development and other complications.

The best sources of iron are meat, poultry, fish, eggs, and iron-fortified foods (foods that have iron added).

Vegetarian diets can provide enough iron if the right foods are eaten.

For example, good non meat sources of iron include spinach and other dark green leafy vegetables, certain types of beans, dried fruits, and fortified breads and cereals.

For Anemia in women, a diet with iron rich foods along with iron supplements is often recommended. Absorption of this nutrient from food is influenced by multiple factors.
One important factor being the form.

Heme Iron, found in animal sources, is highly available for absorption.

Non-heme iron on the other hand, found in vegetable sources, is less available.

Heme Iron
Sources:
· Clams
· Pork Liver
· Oysters
· Chicken Liver
· Mussels
· Beef Liver
· Beef
· Shrimp
· Sardines
· Turkey

Non-Heme Iron
Sources:
· Enriched breakfast cereals
· Cooked beans and lentils
· Pumpkin seeds
· Blackstrap Molasses
· Canned beans
· Baked potato with skin
· Enriched pasta
· Canned asparagus

Warning: Pregnant women should not eat liver because of its very high Vitamin A content. Large amounts of Vitamin A can be harmful to the baby.

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