alexa Comparative Study of Prevalence of Anaemia in Vegetaria
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Comparative Study of Prevalence of Anaemia in Vegetarian and Non Vegetarian Women of Udaipur City, Rajasthan

Kamla Mahajani* and Vibha Bhatnagar

Department of Foods and Nutrition, College of Home Science MPUAT, Udaipur, Rajasthan, India

*Corresponding Author:
Kamla Mahajani
Department of Foods and Nutrition
College of Home Science MPUAT
Udaipur, Rajasthan, India
Tel: 8426080525/9461380509
E-mail: [email protected], [email protected]

Received date: June 19, 2015; Accepted date: June 24, 2015; Published date: June 29, 2015

Citation: Mahajani K, Bhatnagar V (2015) Comparative Study of Prevalence of Anaemia in Vegetarian and Non Vegetarian Women of Udaipur City, Rajasthan. J Nutr Food Sci S3:001. doi: 10.4172/2155-9600.S3-001

Copyright: © 2015 Mahajani K, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

The study was undertaken in Udaipur city, Rajasthan to compare the severity and prevalence of anaemia between 30 vegetarian and 30 non vegetarian women aged 20-40 years. Anthropometric measurements, dietary survey and haemoglobin estimation was done by the standard techniques. Results show that there was a highly significant difference (p<0.01) in the BMI of vegetarian and non-vegetarian group. Mean haemoglobin level of nonvegetarian was higher (12.07 ± 1.08 g/dl) than the vegetarian group (10.09 ± 0.95 g/dl). Forty percent vegetarians were having moderate anaemia, 60 percent were mild anaemic whereas 46.66 percent non vegetarian respondents were in normal category. A significant difference (p<0.01) was found in intake of green leafy vegetable, fats and oil and sugar. No significance was noted in the intake of pulses, other vegetable and milk and milk products. Intake of energy, protein, fat and iron was higher in non-vegetarian group.

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