India 170th country for anemia among women, says global report

By: | Published: March 31, 2017 2:41 PM

India is ranked 170th in terms of anemia among women as per the Global Nutrition Report 2016 and 114th in terms of prevelance of under-five stunting, Health Minister J P Nadda said today.

JP Nadda said Global Nutrition Targets were set for 2025 in 65th World Health Assembly 2012 for stunting and wasting in under-five children and anemia in women of reproductive age group. (Reuters)

India is ranked 170th in terms of anemia among women as per the Global Nutrition Report 2016 and 114th in terms of prevelance of under-five stunting, Health Minister J P Nadda said today. “As per the Global Nutrition Report 2016, India is ranked 114th in terms of under-five stunting prevalence, 120th in terms of under-five wasting prevalence and 170th in terms of anemia prevalence in women,” he said in Lok Sabha during Question Hour.

Nadda said Global Nutrition Targets were set for 2025 in 65th World Health Assembly 2012 for stunting and wasting in under-five children and anemia in women of reproductive age group.

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The targets are – childhood stunting: 40 per cent reduction in the number of stunted children, childhood wasting: reduce and maintain childhood wasting to less than 5 per cent, anemia in women reproductive age: achieve a 50 per cent reduction of anemia in women of reproductive age.

Eating legumes may reduce your risk of diabetes

A higher consumption of legumes — such as lentils, chickpeas, beans and peas — has the potential to lower the risk of developing Type 2 diabetes by 35 per cent, researchers say.

Legumes are a food group rich in B vitamins, contain different beneficial minerals — like calcium, potassium and magnesium.

The findings showed that among the different subtypes of legume, participants who had a higher consumption of lentils — one serving per week — had a 33 per cent lower risk of developing the disease.

Legumes also contain sizeable amounts of fibre and are regarded as a low-glycemic index food, which means that blood glucose levels increase only slowly after consumption.

The effect of replacing half a serving per day of foods rich in protein or carbohydrates, including eggs, bread, rice and baked potato, with half a serving per day of legumes was also associated with a lower risk of Type 2 diabetes, said Nerea Becerra-Tomas, researcher at the Universitat Rovira i Virgili in Spain.

Due to these unique nutritional qualities, eating legumes regularly can help improve human health. The Food and Agriculture Organization of the UN (FAO) had declared 2016 as the international year of legumes to raise people’s awareness of their nutritional benefits.

Type 2 diabetes is a chronic condition that affects the way the body processes blood sugar (glucose) and affected more than 400 million adults in 2015 worldwide.

For the study, published in the scientific journal Clinical Nutrition, the team examined 3,349 participants at high risk of cardiovascular disease but without Type 2 diabetes.

 

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