Prevalence of Anemia and Associated Nutritional Factors

Abstract

Nutritional anemia is one of the most common types of anemia worldwide and is considered a major public health problem especially in developing countries. Therefore, this study was conducted to determine the prevalence and risk factors of anemia among university students in the Kurdistan region. A cross-sectional study of 151 healthy university’s students aged between 18 and 28 years was performed between November and February 2019-2020. Blood was collected to measure hemoglobin, and a questionnaire was designed to determine participants’ nutrition habits. A Pearson’s chi-square test was used to reveal anemia risk factors. The anemia prevalence was 17.9%. The factors associated with an elevated anemia risk were inadequate vegetables and red meat intakes, in addition to drinking tea after meals. This study revealed that a considered part of university students have anemia that might become worse by malnutrition. Our results suggest that anemia can be prevented by encouraging the consumption of rich dietary iron, folic acid, and B12 sources and by raising awareness of the food and drinks which facilitate or hinder the bioavailability of these nutrients.