Presented by Dr. Sudhakar KokateDirector PPRC, India

Anaemia / Anemia

Most common disorder of the blood

Decrease in number of RBCs

Less than normal quality of haemoglobin

Anaemia – name derived from ancient

Greek meaning “Lack of blood”

Several kinds of anaemia

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Micronutrient dificiency across

the globe

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Anaemic patient

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RBCs in anaemic patient

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Symptoms of Anaemia

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Symptoms

Fatigue

General malaise

Dyspnea (Shortness of breath)

Palpitations, angina: pre-existing heart

disease

Intermittent claudication of the legs

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Symptoms

Symptoms of heart failure

Pale skin, mucosal linings, conjunctiva, nail

beds

Jaundice

Leg ulcers

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Symptoms

Fast heart rate

Bounding pulse

Fainting

Awareness of heartbeat

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Diagnosis

Complete blood count

Flow cytometry

Exam. of blood smeared slide using a

microscope

RBC Count

Hb concentration

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Diagnosis

MCV (Mean corpuscular volume)

RDW / RCDW (Red cell distribution

width)

Haematocrit (Packed cell volume or

Erythrocyte volume fraction)

MCH (Mean corpuscular haemoglobin)

MCHC (Mean corpuscular haemoglobin

concentration)

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WHO’s Haemoglobin thresholds

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Age (yrs.) Hb g/dl Hb mmol/l

Children (0.5 - 5) 11 6.8

Children (5 – 12) 11.5 7.1

Teens (12 – 15) 12 7.4

Women (>15) 12 7.4

Pregnant women 11 6.8

Men (>15) 13 8.1

Iron

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Iron

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Iron

Forms complexes with molecular oxygen

in haemoglobin & myoglobin, both being

oxygen carrying compounds in vertebrates

Used at the active site of many important

redox enzymes dealing with cellular

respiration and oxidation & reduction in

plants and animals.

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How much Iron do we need?

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Age Mg/iron/day

0 – 3 months 1.7

4 – 6 months 4.3

7 – 12 months 7.8

1 – 3 yrs. 6.9

4 – 6 yrs. 6.1

7 – 10 yrs. 8.7

How much Iron do we need?

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Age Mg/iron/day

Men 11 – 18 yrs. 11.3

Men 19+ yrs. 8.7

Women 11 – 50 yrs. 14.8

Pregnant women 27

Women 50+ yrs 8.7

Iron content of selected foods

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Food Amount Iron (mg)

Cooked

soyabeans1 cup 8.8

Cooked lentils 1 cup 6.6

Cooked spinach 1 cup 6.4

Chickpeas 1 cup 4.7

Kidney beans 1 cup 3.9

Iron content of selected foods

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Food Amount Iron (mg)

Potato 1 large 3.2

Beet greens

cooked1 cup 2.7

Cashews 1/4 cup 2.1

Watermelon 1/8 medium 1.4

The body needs Vit. B12, folic acid, iron

Iron tablets: side effects –

1. Stomach irritation

2. Constipation

3. Diarrhoea

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To do….

Eat a varied, well-balanced foods – protein,

carbohydrate, fat, fruits, vegetables

Good sources of iron – Liver, beef, cereals,

eggs, dried fruit, seafood, lentils, grains

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Haemoglobin structure

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Sickle cell anaemia

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Sickle cell anaemia

Another type of anaemia

Genetic in nature

RBC become half rounded

Blockage in artery, veins & capillaries

Most commonly found in Africans,

Americans and tribal communities

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Causes

By gender mutation of the haemoglobin

when carries oxygen from lungs to other

parts of the body

Deficiency of Iron / Iron phosphate

(organic ion)

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Herbs rich in Iron / Iron phosphate

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Yellow dock root

Danddich root

Burdock root

Nestle leaf

Mullein leaf

White oak bark

Devil’s claw

Echinacea

Red raspberry leaf

Fenugreek

Thyme

Yerba mate

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Budrock root

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Devil’s claw

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Echinacea

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Fenugreek

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Mullein leaf

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Thyme

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Red raspberry leaf

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White oak bark

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Yellow dock root

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Yerba mate

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Good source of iron content

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Spinach

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Allium cepa leaves

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Natural sources of Iron

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Parsley

Spinach

Mustard

Watercress

Sea weeds

Irish moss

Spirilunia

Blue green alga

Wheat grass

Black currants

Grapes

Cherries

Strawberries

Black berries

Pumpkin

Lime

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Alfalfa

Barley grass

White yam

Plantain

Banana

Pulse (Legumes)

Lentils

Black eye peas

Chick peas

Lime beans

Millets

Oat meal

Turnips

Almonds

Brussel sprouts

Raspberries

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Excellent blood purifiers

Strawberry leaf

Chapparal

Chick weed

Manjishtha

Cayenne

Elder berries

Ceracea

Oregon grape

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Some remedies

Liquid oxygen drops

Taking daily sea salt bath. If oxygen /

ozone machines are available then take

oxygen bath

Use of hemative cleanser

Malachite – use of green algae

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“BE WITH US”

Thank You !!