Anemia Essay: How to Prevent Anemia?

Anemia Essay

Anemia is a sly illness. At the first stages patients don’t feel any severe manifestation of the disease. Anemia is associated with a decrease in the number of red blood cells that can dramatically influence the entire body, as all organs start to receive a lack of necessary substances. That’s why everyone should know how to prevent anemia and how to recognize the first signs.

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How to Prevent Anemia?

Anemia is a general term for a medical condition wherein an individual has a lower hemoglobin count than the normal level. Ramon and Swadogo suggest that Anemia affects around a billion people throughout the planet (875). Incidentally, Yip said that the World Health Organization (WHO) and the World Bank ranks anemia as the third primary cause of Disability Adjusted Life Years (Daily’s) for women of reproductive age and amongst the top ten causes of health issues for men for the age group of 15 to 44 Years old (802). With all these things being said, how can we combat Anemia?

Although anemia infrequently causes death, its influence on the overall health of an individual is significant. And for that reason, it can be overlooked by physicians. On the contrary, its effects can leave an individual incapable of doing the most menial of tasks due to shortage of oxygen that is carried throughout the body by red blood cells through hemoglobin. So, how do we prevent this from happening?

Hemoglobin is the protein that carries oxygen to the body. Without it, the body would not be able to do its usual functions. Eating an iron rich diet might help your body create hemoglobin since creating hemoglobin requires iron. Eating a lot of meat; specifically red meat such as beef, venison, duck and sheep help the body get the nutrients and minerals that it requires to make hemoglobin. Eating shellfish, dark green leafy vegetables, beans and iron fortified cereals is also highly recommended.

Additionally, drinking multivitamins that contain minerals aid the body when it comes to iron absorption is also highly recommended. Trowbridge and Martorell suggest that the intake of Vitamin C and Folic Acid, especially for women can also increase the absorption of Iron (875). Some good sources of folic acid are: eggs, liver, pasta, bananas, oranges, and spinach. Luckily, the foods that are mentioned beforehand are also good sources of Vitamin C and iron.

Although Yip suggests that anemia has a lot to do with financial and economic issues (802), it can also be affected by genetics, lifestyle and poor eating habits. Therefore in conclusion, the prevention of anemia can be done if an individual maintains a high folic acid, vitamin C and Iron intake through healthy eating.


Ramon R., Sawadogo D. (1999). Haematological characteristics and HIV status of pregnant women in Abidjan, Cote d’Ivoire, 1995-96. Transactions of the Royal Society of Tropical Medicine and Hygiene, 93(4), 419.

Yip R. (2002). Prevention and control of iron deficiency: policy and strategy issues. Journal of Nutrition, 132 (4).

Trowbridg F., Martorell R. (2002). Forging effective strategies to combat iron deficiency. Summary and recommendations, Journal of Nutrition, 132(4), 875.

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