Anemia is a blood disease

Anemia is a condition characterized by dysfunction of the organs of the hemopoiesis, a decrease in the concentration of the hemoglobin protein and erythrocytes per unit volume of blood. Since the main function of erythrocytes is the transport of oxygen in the body, their pathology (the appearance of immature erythrocytes, a decrease in the concentration of red blood cells in the body, the presence of cells with genetic defects) leads to the development of hypoxia.

The development of anemia can be associated with a variety of factors (various diseases and intoxication, bone marrow hypoplasia, erythrocyte hemolysis, hemorrhage, etc.). Anemia is a disease accompanied by a violation of the respiratory function of the blood. With progressive anemia, a severe form of oxygen deficiency occurs, which can lead to death. It should be noted that this disease is characterized not only by a decrease in the concentration of hemoglobin and erythrocytes, but also the biochemical profile of the blood.

The history of the disease anemia is associated with the Middle Ages. In those days, the patients were reckoned to be vampires because of their cruelty. Patients were offered to drink animal blood, this gave a temporary positive effect. In ancient Greece, they noticed that rusty water helps in the treatment of anemia. In the 16th century, Paracelsus used iron oxide to treat the disease. At the beginning of the 20th century, a raw liver was successfully used for the treatment of anemia patients, and it was also established by scientists that it is in animal products that the greatest amount of iron available to the body is contained.

Classification of anemia

The classification is based on the pathogenetic principle. Taking into account the pathogenesis, anemia is classified into posthemorrhagic (arising from blood loss), hypoplastic (recorded in violation of blood circulation), hemolytic (formed as a result of increased hemolysis or blood loss).

Etiology and pathogenesis

Alimentary anemia is a disease that develops when there is a deficit in food or as a result of digestion by the body of substances that ensure the normal functioning of the organs of hematopoiesis. Such substances include protein, iron, copper, cobalt, vitamins B1, B12, Vs, ascorbic acid. Since people consume a significant amount of animal products, in practice, anemic anemia is rare. Significantly more common secondary anemia, which develops as a result of malabsorption of microelements or vitamins. Depending on how these compounds are metabolized in the body, anemia is classified into B12-, folic deficiency and iron deficiency.

B12-deficiency and folate-deficiency anemia is a pathology that develops due to a lack of cobalt food, vitamin B12, vitamin C, gastritis, gastroenteritis and fatty hepatosis. Secondary anemia also develops in chronic infections (tuberculosis), invasions, hypo- and avitaminosis.

If there is a shortage of cobalt intestinal microflora in food, cyanocobalamin is not synthesized enough, while vitamins B12, Vs and C are necessary for normal differentiation of red blood cells. Cyanocobalamin (vitamin B12) is absorbed by the body only when it interacts with the internal anti-anemic factor-gastromucoprotein synthesized in the stomach. As a result of this interaction, a new anti-anemia substance is formed in the kidneys - erythropoietin, which enters the bloodstream and, together with ascorbic acid, transfers the vitamin B to the active form, tetrahydrofolic acid, responsible for normal erythropoiesis. Deficiency of anti-anemic factors can develop as a result of stomach diseases, in which synthesis of gastromucoprotein is disturbed. In this case, cyanocobalamin, supplied with food, is not used for the synthesis of erythropoietin. Inadequate synthesis of erythropoietin can also be a consequence of kidney disease.

With a deficiency of vitamin B12 and Vs, disturbances in the normal process of maturation of red bone marrow cells occur .