Anemias and their relationship with nutrient status

O. V. Yermishev, A. K. Rudkevych, O. V. Hadzhyieva

DOI: http://dx.doi.org/10.12775/JEHS.2020.10.12.016

Abstract


Nutritional anemias are among the most common nutrient deficiencies in the world. Anemia syndrome was found in about 2 billion persons, and the annual mortality rate due to anemia nowadays reaches 1 million persons. The main cause for the development of anemia of alimentary origin is the imbalance of the diet by micronutrients, especially supply of iron as well as vitamins B12 and B9. The problem of the abundance of anemia is also characteristic ofUkraine and has its own regional features; this requires research, analysis and identification of the main causes of anemia associated with alimentary status. In order to assess the actual diet and differentiation of anemias by type we used a calculation method realizing a retrospective method of analysis of the frequency of food consumption and biochemical and hematological methods of blood tests. Analysis of the actual diet of the population revealed an imbalance and irrationality of nutrition which created preconditions for the formation of eating disorders associated with the development of anemia of alimentary origin. According to the results of the analysis of the actual diet 77.3 % of persons with iron deficiency anemia were found, folate deficiency anemia was found in 13.6 % of individuals, and cyanocobalamin deficiency anemia was found in 9.1 % of persons. According to the results of the research some sexual peculiarities of the microelement status for iron were revealed among the examined individuals, in particular, within the female group pre-latent iron deficiency was observed in 13.8 % of persons, and in the male one it was found in 41.7 % of ones; latent deficiency was found in 32.8 % of persons and in 22.9 % of persons, respectively, but iron deficiency anemia was revealed in 19.8 % persons and 2.1 % of persons, respectively. The number of individuals with anemia detected in the biochemical study of serum by iron content confirmed the results of the assessment of the actual diet; these numbers were equal to 32.9 % and 31.1 %, respectively.


Keywords


anemia; iron deficiency; nutritional composition; analysis of the frequency of food consumption; method of estimating of the actual diet

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References


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