By Rudo Shoko

IN Zimbabwe, more than a quarter of women of child-bearing age 15 to 49 years are anaemic, a micronutrient study conducted by the Health and Child Care Ministry has revealed.
The statistics of anaemia prevalence in the country goes back to the strategy being implemented by the Government to fortify food to reduce micronutrient diseases.
Health and Child Care Minister David Parirenyatwa is on record saying that these statistics pushed the Government to implement mandatory food fortification in wheat flour, maize-meal, cooking oil and sugar to address the gross micronutrient deficiencies.
“Prevalence of micronutrient deficiencies is extremely high and unacceptable, especially among vulnerable groups which include women of child-bearing age and children,” said Dr Parirenyatwa.
“As a Ministry, we cannot negotiate on the importance of such initiative to address this gross micronutrient deficiency, thus we have mandated every food producer to fortify maize meal, wheat flour, sugar and cooking oil with specified micronutrients.”
Media reports say prevalence of anaemia among men of reproductive ages 15-49 years in Zimbabwe was 28,40 percent while the prevalence of anaemia among children under five was 59 percent in 2011.
The national survey also recorded in a 2017 statistics report that 72 percent of children aged six to 59 months were iron deficient, while 32 percent were anaemic.
World Health Organisation (WHO) states that anaemia is the most common widespread nutritional disorder which is mainly caused by iron deficiency.
According to statistics, women, young children and people with chronic diseases are mostly at risk of getting anaemia worldwide.
In a statistical review by WHO, which encompassed all countries, anaemia contributes to 20 percent of all maternal deaths.
WHO also states that there are more than 400 types of anaemia which are divided into three groups and are all very different in their causes and treatments.
There is anaemia caused by blood loss; anaemia caused by decreased or faulty red blood cell production; and anemia caused by destruction of red blood cells.
A nurse at Harare Hospital, who preferred anonymity due to work related reasons, gave an insight on what anaemia is.
“Patients are not knowledgeable enough on what anaemia is and what can be the preventative methods,” said the nurse.
“Hence with the nutrients being added directly to the basic foods at source in mills and factories, it makes it easier for everyone to fight anaemia even without any knowledge about it.”
According to a google search, anaemia is mainly a condition that develops when your body lacks enough healthy red blood cells or haemoglobin.
Haemoglobin is the main part of red blood cells which binds oxygen and if you have a few or abnormal red blood cells, or your haemoglobin is abnormal or low, the cells in your body will not get enough oxygen.
Symptoms of anaemia like fatigue, shortness of breath, headache, cold hands, irritability, brittle nails and fast heartbeat occur because organs aren’t getting what they need to function properly.
Google search also states that anaemia can be hereditary in infants and women of child-bearing age are particularly susceptible to iron-deficiency anaemia because of the blood loss from menstruation and the increased blood supply demands during pregnancy.
Understanding iron deficiency anaemia is regarded as very important to health according to some health experts who wrote an article on Understanding Iron Deficiency Anaemia.
The article regards iron as a required component in hundreds of enzymes and functions in the human body.
“One of the most important functions is that iron aids in the transport of oxygen throughout the body,” states the article.
“Oxygen is required for proper function and healing. Iron is also involved in the energy metabolism of the body.
“An individual with iron deficiency anaemia should increase their iron intake, which can be done through eating iron-rich foods, eating foods that are fortified with iron and iron supplementation.”
It also gives food sources of iron which can lead to the prevention of anaemia.
The article says animal sources of iron contain a form of iron called heme iron and non-heme iron which can help in adding iron in individuals.
“Heme iron is the form of iron that is most readily absorbed and good heme iron is found in beef, chicken, eggs, fish and certain organ meats.
“Non-heme iron is found in vegetables and plant sources which include spinach, green peas, sweet potatoes, walnuts, beans and prunes.”
The foods that we eat control healing and performance of the body. Though anaemia can be mild and can go undiagnosed for some time, if left unattended, it can make the symptoms intensify.