ANAEMIA

Anaemia is usually defined as a decrease in the amount of red blood cells (RBCs) or
hemoglobin in the blood. It can also be defined as a lowered ability of the blood to carry
oxygen. When anemia comes on slowly the symptoms are often vague and may include:
feeling tired, weakness, heart palpitations (noticeable heartbeats), a pale complexion, poor
concentration, shortness of breath or a poor ability to exercise. Anemia that comes on quickly
often has greater symptoms which may include: confusion, feeling like one is going to pass
out, and increased thirst.
There are three main types of anemia, that due to blood loss, that due to decreased red
blood cell production, and that due to increased red blood cell breakdown. Causes of blood
loss include trauma and gastrointestinal bleeding among others. Causes of decreased
production include iron deficiency, a lack of vitamin B12, thalassemia and a number of
neoplasms of the bone marrow among others. Causes of increased breakdown include a
number of genetic conditions such as sickle cell anemia, infections like malaria and some
autoimmune diseases among others. It can also be classified based on the size of red blood
cells and amount of hemoglobin in each cell. If the cells are small it is microcytic anemia, if
they are large it is macrocytic anemia and if they are normal sized it is normocytic anemia.
Diagnosis in men is based on a hemoglobin of less than 130 to 140 g/L (13 to 14 g/dL) while
in women it must be less than 120 to 130 g/L (12 to 13 g/dL).
Anemia is typically diagnosed on a complete blood count. Apart from reporting the
number of red blood cells and the hemoglobin level, the automatic counters also measure the
size of the red blood cells by flow cytometry, which is an important tool in distinguishing
between the causes of anemia. Examination of a stained blood smear using a microscope can
also be helpful, and it is sometimes a necessity in regions of the world where automated
analysis is less accessible. In modern counters, four parameters (RBC count, hemoglobin
concentration, MCV and RDW) are measured, allowing others (hematocrit, MCH and
MCHC) to be calculated, and compared to values adjusted for age and sex. Certain people are
at increased risk of anaemia, including: Menstruating women, pregnant and breastfeeding
women, babies (especially if premature), children going through puberty, vegetarians, people
with cancer, stomach ulcers and some chronic diseases, people on fad diets, and athletes.

Good sources of iron include: dark-green leafy vegetables, such as watercress and
curly kale, iron-fortified cereals or bread brown rice , pulses and beans, nuts and seeds, meat,
fish and tofu, eggs, dried fruit, such as dried apricots, prunes and raisins.
Group D4
Members :
Amanda Avelina H.

(G42131258)

Suci Indah Setiawati (G42131526)

Sri Waseso P.

(G42131543)

Kharisma Dian A.

(G42131555)

Nindy Ika F.

(G42131633)