A top women’s col­lege had en­thu­si­as­tic vol­un­teers, but just 22 could do­nate blood as the rest had very low haemoglobin lev­els

Hindustan Times (Delhi) - HT Education - - Front Page - HT Ed­u­ca­tion Cor­re­spon­dent

There are a num­ber of chal­lenges for Blood­Con­nect mem­bers - and one is find­ing vol­un­teers for blood do­na­tion camps. While women have al­ways been en­thu­si­as­tic donors, at a re­cent camp in a top women’s col­lege, only 22 stu­dents were found with a he­mo­glo­bin level of 12.5, which made them el­i­gi­ble to do­nate. The an alarming num­ber had very low count.

Re­fus­ing to name the col­lege, an­other blood Blood­Con­nect mem­ber says, “Apart from in­form­ing stu­dents about blood do­na­tion and its im­por­tance, we have now started ed­u­cat­ing them on im­prov­ing their health by eat­ing right.”

Haemoglobin is a protein con­tain­ing iron in the red blood cells which helps them carry oxy­gen from the lungs to all parts of our body (tis­sue) and re­lease it to burn nu­tri­ents which power the body. Car­bon diox­ide is also picked up by the haemoglobin and re­leased in the lungs to be ex­pelled from the body. Low haemoglobin can lead to anaemia or iron de­fi­ciency, which can lead to sev­eral com­pli­ca­tions.

“Where young men are con­cerned, we have some prob­lems over the week­end be­cause many of them go drink­ing on Satur­day nights and al­co­hol is best avoided 24 hours be­fore do­na­tion,” says Su­manth Chinthala of IIT-Delhi.

For most of the young peo­ple read­ing this, it is im­por­tant to know that the pres­sure of look­ing good or di­et­ing should not keep you from main­tain­ing a healthy diet. In­clude ex­er­cise in your daily rou­tine, but eat well.

For im­proved haemoglobin lev­els, make sure your diet in­cludes iron rich food such as liver, chicken, pork, fish and eggs (es­pe­cially the yolk). Non-veg­e­tar­i­ans should have as much of green, leafy veg­eta­bles as pos­si­ble, such as mus­tard, fenu­greek, co­rian­der and mint. In pulses, have green gram, Ben­gal gram, soy­abean and lentils (prefer­ably sprouted). Vi­ta­min C also in­creases the ab­sorp­tion of Iron in our body.

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