International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 2 (2019)

A review on anaemia and its management


Souvik Tewari

Anaemia is a common clinical disorder. According to WHO (2004) reports, one third of the global populations (over 2 billion) are anaemic due to imbalance in their nutritious food intake. All living things contain liquid inside their bodies which serves many functions like blood act as important connective tissue in transport of oxygen to all the cells similarly to excrete all the waste material from the cell to out sidethe body. Blood cells contain a red coloured pigment, which is called hemoglobin and its central portion is iron. When the level of haemoglobin falls in the body this condition is called anaemia. In this review I investigate anaemia types, causes, symptoms, diagnostic test and their management.
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