When the level of haemoglobin - the vita protein molecule which carries oxygen in the bloodstream - is lowered, or the number of red blood cells falls below normal levels, the supply of oxygen to the tissues is reduced.
The anaemia which results may be mild manifesting itself as tiredness and general weakness. Or severe, when symptoms of lethargy are more marked and accompanied by paleness, heart palpitations, breathlessness, giddiness, swollen feet and leg pains.
Iron deficiency is the most common cause of anaemia, especially among adolescent girls and women during their reproductive years.
Toddlers are also at risk because milk-based diets are low in iron.
A diet with insufficient red meat, poultry, fish and green vegetables will increase the risk of anaemia. Liver is the richest source of iron, but it should be avoided in pregnancy because of the risk of excess vitamin A intake which would result in birth defects. Because iron is not easily absorbed by the body, deficiency can still occur even when a diet is rich in the mineral.
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Iron absorption can be inhibited by the tannin in tea, so avoid drinking tea with meals. The phytic acid which is present in wheat bran and brown rice can also inhibit iron absorption.
While the body takes in iron more easily from animal sources, such as meat and fish, than from leafy greens, grains and pulses and other plant foods, its absorption from those sources can be improved if meals are accompanied by a source of vitamin C, such as a tomato salad or orange juice taken with the meal. Fortified breakfast cereals are a useful source of iron.
Anaemia can occur for many reasons. A poor diet or loss of blood - through heavy periods or internal bleeding from ulcers - can cause iron deficiency leading to anaemia.
Once any form of anaemia has been identified, medically supervised supplementation - the provision of extra iron and foliate (usually in tablet form) is the most effective form of treatment. Eating a well balanced diet should help to prevent a recurrence.
