Abstract:
Introduction: Iron deficiency remains the most common cause of anemia worldwide. The
most exposed to the development of iron anemia are infants, children aged 1-5 years,
pregnant women. Annually, in the Republic of Moldova, over 56% of women who give birth
have confirmed iron deficiency anemia.
Purpose: Analysis of national epidemiological information related to Iron deficiency,
with the subsequent development of iron anemia in preschool children.
Results: Foods included in the food menu of institutionalized children contain
enough iron-rich foods (chicken, beef, fish, eggs, iron-fortified bread) and foods
rich in vitamin C, which help absorb iron from the gastrointestinal tract. But
some foods, such as dairy foods, due to the increased calcium content, as well as
many food preparation processes (frying, baking) can lower the level of
bioavailable Iron. In order to increase the bioavailability of iron, it is necessary
to combine foods according to compatibility.
Material and methods: Epidemiological data taken from the National Center
for Health Management , for the last 10 years. The literature on the medical and
social aspects of iron deficiency anemia has been studied.
Conclusions: According to national epidemiological data, institutionalized
children in Moldova receive a sufficient amount of Iron through the intake of
food products (chicken contains 1.5 mg Iron / 100 g), eggs (1.5 mg Iron / 100g),
bakery products (iron-fortified bread 2.2 mg Iron / 100g).
