Identification of Risk Factors For Anemia on Third Trimester Pregnant Women West Showa Zone, Ambo, Ethiopia
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Date
2016-06
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Addis Ababa University
Abstract
Anemia is a widespread condition leading to adverse pregnancy outcomes. Iron
deficiency is often expected to be the cause and thus routine Iron-folic acid (IFA)
supplementation is recommended by the World Health Organization (WHO), little or no
studies have looked at the etiology of anemia in Ethiopia. The role of other micronutrient
deficiencies such as folic acid, vitamin B12, as well as infections in the etiology of
anemia remains unknown. The aim of this study was to investigate the determinants
of anemia among third trimester pregnant women (n=208) attending ante-natal care
(ANC) in Ambo, Ethiopia. A cross sectional study was carried out and a semi-structured
questionnaire was used to
gather socio-demographic, obstetric and nutritional information. Blood samples of 208
mothers were analyzed for hemoglobin (Hb) and blood samples of 147 mothers for serum
iron, serum ferritin (SF), transferrin, folate, cobalamin (Vit B12), C-reactive protein
(CRP) and α-1-glycoprotein (AGP) levels. Of the women, 23% had mild (10-10.9g/dl)
and 36% had moderate (7-9.9g/dl) anemia.
Iron deficiency as assessed by serum iron level of <0.33mg/l was 19%, 26.5% had
depleted iron store (SF<15ng/ml), 21.8% and 13.6% had folate and cobalamin
deficiencies, respectively. Median iron and folate levels were significantly different
among anemic and non anemic pregnant women (P<0.05). The women who were not
using iron-folate supplement and were consuming tea or coffee immediately after meal
had a 2.9 and 1.6 times higher risk of developing anemia, respectively. Consumption of
flesh foods (P=0.02) and dairy products (P=0.04) were significantly associated with
improved hemoglobin status. Consumption of tea, coffee, not taking IFA supplementation
and dairy and flesh foods are the main contributors of anemia during pregnancy. Efforts
to improve the accessibility
and efficiency of the routine IFA supplementation should be exerted. Nutrition education
to pregnant women should promote the consumption of dairy and flesh foods during
pregnancy while discouraging the consumption of tea and coffee.
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Food and Nutritionl Science