Food Groups Associated With Anaemia in Pregnant Women

Tehran University of Medical Sciences

Status: Completed

Conditions: Anemia; Dietary Habits; Food Habits

Treatments: Dietary Supplement: Food groups consumed

Study type: Observational

Funder types: Other

Identifiers

NCT03251664

AAHB-217/15

Details and patient eligibility

About

This study investigates the association between locally consumed food items with anemia among pregnant women, in Addis Ababa city, Ethiopia.

Full description

Prevention of anemia among women, particularly pregnant women, is a priority nutrition agenda in Ethiopia. Anemia is a significant contributor to poor pregnancy outcomes, including low birth weight and maternal mortality. Anemia is of multiple influences, which in most of the cases include dietary factors. Consumption food items rich in iron and other nutrients involved in red blood cell production promotes optimal hemoglobin level. Dark green leafy vegetables, meat, and beans are some of the food groups reported to be associated with lesser risk of anemia. Studies on the relation of indigenous food items with health outcome are limited in developing countries. For example, teff, consumed only in Ethiopia and parts of Eritrea, is traditionally believed to be protective of anemia because of its high iron content, but Khat chewing, a pervasive social practice in Ethiopia, has been associated with restrictive eating pattern and anemia. In this study, the association of locally consumed food groups with anemia was investigated among pregnant Ethiopian women.

Enrollment: 592 patients

Sex: Female

Ages: 18 to 45 years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• Pregnant women
• Age 18 years and above
• Residence in Addis Ababa city

Exclusion criteria

• Serious medical illness

Trial design

592 participants in 2 patient groups

Anemic

Description:

Hemoglobin \<11 g/l

Treatment:

Dietary Supplement: Food groups consumed

Non-anemic

Description:

Hemoglobin 11 g/l (and above)

Treatment:

Dietary Supplement: Food groups consumed