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Investigation on State of Anemia in Zunyi Inhabitants

Author: ZhangHongMei
Tutor: HuangHouJin
School: Zunyi Medical College,
Course: Health Toxicology
Keywords: Anemia prevalence dietary nutrition food habits anemia knowledge health education
CLC: R151
Type: Master's thesis
Year: 2011
Downloads: 26
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Abstract

Objective:To study the epidemiological characteristics of prevalence of nutritional anemia in different population in Zunyi City, so as to provide a scientific basis for prevention.Method:1.982 permanent residents in Zunyi City was sampled as research subjects by way of multi-stage cluster random sampling method. Basic information including dietary status and knowledge of anemia were obtained through field investigation. Hemoglobin level was detected by cyanmethemoglobin method recommended by ICSH to determine the overall, male and female prevalence rate. Then, the different epidemiological characteristics of anemia in different age groups and the difference of sex in the same age group were compared.2. The effects induced by the different frequencies of taking in meats, green vegetables and animal blood on prevalence rate of nutritional anemia according to the questionnaire were analyzed. And the relationship between nutritional anemia with the diet structure—meats, green vegetables and animal blood, were compared.3. The knowledge about anemia and dietary habits in adults older than 18 were investigated by questionnaire to evaluate how much knowledge about preventing nutritional anemia in Zunyi residents.Results:1. The total crude prevalence of anemia was 11.1%, the standardized rate was 11.3%. The crude incidence rate of men and women suffering from anemia was 4.9%, 15.8%, the standardized rate was 4.6% and 15.4% respectively, in which, the differences of the crude or standardized incidence rate between different gender (p<0.01). Stratified by age, prevalence rate in 60 years old group was more than that of other age groups and the lowest prevalence rate was observed in 7 to 17 years group. Either highest prevalence of 18-59 years old group in female (p<0.05) or≥60 years old group(p<0.05) in male were found. In 18-59 years old group, prevalence of female was more than that of male significantly. In 18-49 years old group, the pregnant and thelastria showed higher prevalence than common women.2. Hemoglobin level of men and women had significant differences (P<0.01). On the basis of statistical differences among different age groups (p <0.01), the lowest level in 7-year-old group and the highest level in 18-59 years old group were observed.3. Residents taking meat less than 7/week, fresh green vegetables less than 7/week, animal blood less than 1/week, the prevalence of anemia was significantly higher than eating meat more than 7/week, fresh green vegetables more than 7/week, animal blood more than 1 times per week (P<0.001, P<0.05, P<0.001) respectively. The OR values of relative risk analysis between the frequencies of taking meats, green vegetables and animal blood and the risk of suffering anemia were 4.585,2.009,4.686, respectively.4. Relevance among anemia and weekly consumption of meat, green vegetables, animal blood, were obvious (P<0.001, P<0.05, P<0.001) and coefficient of contingency were 0.227,0.081,0.230 respectively.5.89.7% of samples did not understand the knowledge of anemia at all; 10.3%knew a little; the understanding rate that iron pan could prevent anemia was 71.5%. To understand that red meat can prevent anemia accounted for 29.1%; Supplement of that ferrotherapy adding VitC could prevent anemia for 23.1%; Understanding ferruginous food for 39.9%; The balanced meals could prevent anemia for 86.4%; Eating green vegetables could prevent anemia for 72.2%; Eating fresh fruit vegetables could prevent anemia for 28.7%; Addition of ferri nutrient in food could prevent anemia for 86.6%.Conclusion:1. Although iron anemia prevalence rate in Zunyi township dwellers appears as average level, there are two high-risk groups including the senior citizen above 60 years old and 18 to 59 year-old feminine resident, particularly the pregnant woman and thelastria, who are the key points to prevent and control from now on.2 The risk factors of anemia are taking meats or fresh green vegetables less than seven times a week and animal blood less than one time. The protection factors were taking meats or fresh green vegetables more than seven times a week and animal more less than one time.3. As the lower rate of understanding the knowledge against anemia in residents in Zunyi, it is essential that nutritional education against anemia should be reinforced in Zunyi and key point of treatment and prevention should be put in the high-risk groups.

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