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On the basis of the results of adult disease check-up examination and nutrition survey in a region, food omposition was examined as an approach to the nutrition guidance for prevention of anemia. Besides, 22 middle-aged women diagnosed as iron-deficiency anemia were asked to take iron containing foods for 3 months to examine their benefits therefrom. In the above region, anemia (according to Hb, SI discrimination) was noted in 6.5% of women aged>30 years and in 13.2% including latent cases. Average iron intake was 8.5±2.8 mg, animal food iron intake being 1.6±0.6 mg. The anemia group showed significant low values of protein, iron and vitamin C. Iron sufficient for the nutrient requirement and animal food iron were 10 and 1.7 mg, respectively, fishery products and meats being subdivided and quantified. The above 22 women with iron-deficiency anemia were given iron containing food (iron 6 mg, vitamin C 500 mg) for 3 months. Hemoglobin level was improved to the normal 16 weeks later and could be maintained at the same level even 24 weeks later.

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Improving effect on iron deficient anemic female by using a long course of iron containing food and a proposal for preventive food composition against anemic dicease.