Tag: Risk factors

Scurvy develops after at least a month of little to no vitamin C in the diet, and a severe vitamin C deficiency is precisely what triggers scurvy. This debilitating nutritional disease is most often caused by a prolonged lack of fresh fruits and vegetables, the body's primary source of the essential nutrient.

According to one study, up to 55% of the global population does not consume enough riboflavin from food sources alone, although rates vary significantly by region. This highlights that while clinical riboflavin deficiency may be rare in some areas due to food fortification, dietary inadequacy is a more widespread issue.

Cases of scurvy are on the rise in some developed nations, with one recent analysis finding a significant increase in the pediatric inpatient population between 2016 and 2020. This surprising statistic raises questions about personal risk in the modern era.

According to the World Health Organization, wasting affects millions of children globally, particularly those in low- and middle-income countries. This condition is defined by low weight-for-height and is a direct indicator of acute malnutrition. Understanding what are the risk factors of wasting is crucial for prevention, early intervention, and improving long-term health outcomes.

According to the World Health Organization, vitamin A deficiency (VAD) affects more than half of all countries, particularly impacting young children and pregnant women in low-income regions. The source of vitamin A deficiency is not limited to poor dietary intake but also involves complex factors affecting the body's ability to absorb, store, and utilize this crucial fat-soluble nutrient.

In 2022, nearly half of all deaths among children under five were linked to undernutrition, predominantly in low- and middle-income countries. This devastating statistic highlights the critical issue of nutritional vulnerability, which signifies a heightened susceptibility to negative health outcomes stemming from inadequate nutrient consumption.

According to the World Health Organization, in 2022, approximately 390 million adults were underweight globally, while 2.5 billion were overweight. Malnourishment, which includes both undernutrition and overnutrition, affects people across all demographics, but certain groups are disproportionately vulnerable due to specific physiological, social, and economic factors.

Acute malnutrition is a significant public health issue, contributing to approximately one million deaths among children under five each year. It results from a sudden reduction in food intake or quality, often compounded by underlying infections and socioeconomic challenges.

According to the Serious Hazards of Transfusion (SHOT) program, Transfusion-Associated Circulatory Overload (TACO) remains a leading cause of transfusion-related morbidity and mortality. A critical, often overlooked element in assessing patient risk for TACO is body weight. This article clarifies what TACO is and examines the direct link between body weight and the risk of this serious medical condition.

According to the World Health Organization, iron deficiency is the most common nutritional disorder globally, affecting roughly one-third of the world's population. This widespread condition arises from a variety of factors that can cause an iron deficiency, impacting people of all ages and demographics.