Prevalence of Iron Deficiency Anemia among University Students in Rajshahi City, Bangladesh 

Thesis supervisor:

Tripti Rani Paul

Assistant Professor 

Department of Pharmacy, 

Varendra University, Bangladesh

Keywords: Anaemia, Prevalence, Iron deficiency, University students, Bangladesh.

Abstract: Iron is a component of a number of proteins including haemoglobin, myoglobin, cytochromes and enzymes involved in the redox reaction. In adequate iron intake can lead to the varying degree of deficiency, from low iron stages to early iron deficiency and iron deficiency anaemia. Iron deficiency anaemia is the most common type of anaemia and the most widespread nutritional problem. It can occur at all ages and it any region. Thus the aim of this study was investigating the prevalence of iron deficiency anaemia among university students in Rajshahi city, Bangladesh. Total of 30 University students (27 male students and 3 female students) participated in this study. Haemoglobin level of selected students was measured calorimetrically, using Sahli’s haemoglobinometer from February 2018 to April 2018. In this study, 67% of male students were found anaemic and 33% of female students are anaemic.  Students aged 20-22 years were more anaemic than other age groups. 33% of male students showed their haemoglobin level in the range of 13.5 to 17.5 g/dl, followed by 52% and 15% with 11.5 to 13.5 g/dl and less than 11.5 g/dl respectively. On the other hand, 66% of female students showed their haemoglobin level range is 12 to 15 g/dl and 33% with 10 to 12 g/dl respectively.   Although 70% students showed their normal Body Mass Index (BMI) rate, 17% students showed their Body Mass Index (BMI) rate is underweight and 13% students were overweight, the underweight students were found more anaemic than the overweight and obese subjects. Regular 80% student lunch item consumption of Rice\ Dull\Meat\Fish\Egg but statistically 20% student lunch item was Rice\Dull\Vegetable.  Consumption of meat, fish, poultry, eggs, or peanut butter regularly; junk food; multivitamins; and iron/iron-rich food showed insignificant role in provoking iron deficiency anaemia.  Our study revealed that the majority of university students were anaemic, that might be aggravated by food habit and lack of awareness. The results suggest that anaemia can be prevented by providing proper knowledge on the healthful diet, improved lifestyle, and the harmful effect of anaemia to the students.