Knowledge of this risk is not new, as it dates back 20 years. However, a British study confirmed this on a large scale by comparing different populations. Between 1991 and 1997, 825 Europeans, 259 Indians, 305 Pakistanis, 120 Bangladeshis and 380 Chinese were recruited. The age range was 25 to 74 years. Anemia (corresponding to hemoglobin lower than 13 g / dl in men and 12 g / dl in women) and meat consumption (beef, lamb, pork, poultry, fish) have been identified.
Vegetarian women: a population at risk for anemia
In men, no relationship was observed between these two parameters. On the other hand, the most anemic female populations are those with the lowest meat consumption. Thus, women of Chinese and South Asian descent have lower hemoglobin than European women. Compared to the British, the Chinese are 2 times more anemic and the South Asians are 3 times more. Looking more closely at eating habits, just one iron deficiency-related iron deficiency diet may explain the presence of anemia.
Anemia can have many roots:
o Excessive blood loss (hemorrhagic anemia); o Red blood cell destruction (hemolytic anemia due to infection, autoimmunity or allergic reaction) o The manufacturing defect in red blood cells; of iron deficiency anemia. It specifically results in a paleness and a feeling of fatigue. It is the most common anemia and mainly affects women who are menstruating because their iron needs are simply met by a normal diet. Thus, inadequate intake or blood loss can easily cause deficiency. Pregnant women are also more likely to suffer from anemia because the fetus uses its mother’s red blood cells to make its own.