Managing iron deficiency anaemia in children with local foods

Iron is the mineral that our bodies need to stay strong and fight off sickness. Low iron levels may lead to a condition known as iron deficiency. 

Research shows that for many kids in Ghana, iron deficiency anaemia is a major health problem. Iron deficiency anaemia (IDA) is a pressing issue among children under five in Ghana, with significant implications for public health.

This condition is characterised by a decrease in red blood cell concentration and restricted flow of oxygen, which is associated with low energy levels, making children lethargic and unable to perform simple tasks well due to inadequate dietary intake of iron-rich foods.

Despite efforts to address this issue, Ghana continues to face a high prevalence of anaemia among young children, which hinders their overall development and well-being. IDA in Ghana is a complex issue influenced by socio-economic and environmental factors.

It is exacerbated by limited access to nutritious food, inadequate healthcare, poor sanitation and cultural beliefs. Factors like parasitic infections, inadequate maternal nutrition and suboptimal breastfeeding practices exacerbate the burden of anaemia among children under five years.

In Ghana, a variety of iron-rich foods are readily available in both plant and animal sources, to prevent or improve iron levels. 

Locally available

Locally available iron-rich foods found in plant sources, such as beans, lentils, cowpeas, dawadawa, dark leafy greens such as spinach, kontomire, ayoyo, and kale are plentiful; whole grains like millet, sorghum and maize, alongside nuts and seeds like peanuts, pumpkin seeds, sesame seeds and almonds, present a sustainable and culturally appropriate solution to combat anaemia.

Animal sources also include red meat such as beef, lamb and goat, along with poultry like chicken and turkey, as well as fish and seafood options such as tuna, salmon and shellfish.

Other sources of iron include fortified foods like cereals and bread, which offer further options for iron foods that maintain adequate iron levels and prevent iron deficiency anaemia. 

By incorporating these foods into meals, dietary iron intake can be significantly increased, promoting better health outcomes for children.

Additionally, promoting dietary diversity, such as including foods from different food groups, nutrition education and school feeding programmes are essential strategies for addressing anaemia. 

Good environment

Schools can be a good environment for teaching children about healthy eating habits that help prevent nutrient deficiencies such as iron deficiency anaemia. By equipping parents, caregivers and communities with an understanding of the nourishing properties of local foods, they are empowered to make informed choices.

This can be done through interactive workshops, engaging cooking demonstrations and community discussions.

Furthermore, combining iron sources with vitamin C and providing nutritional counselling can enhance iron absorption and improve overall health outcomes. It is essential to raise awareness among caregivers and families about the importance of incorporating iron-rich foods into children's diets and to provide them with the knowledge and resources necessary to make informed dietary choices.

In conclusion, addressing iron deficiency anaemia among children under five in Ghana requires a comprehensive approach encompassing dietary interventions, education and community engagement.

The journey to combat anaemia begins at our tables, with the foods we cherish. By harnessing the nutritional value of locally available foods and promoting healthy eating habits, we can combat anaemia and improve the health outcomes and quality of life for young children in Ghana.

The writers are with the Department of Dietetics, School of Biomedical and Allied Health Sciences, College of Health Sciences, University of Ghana.