Iron-Deficiency Anemia
What is iron-deficiency anemia?
The most common cause of anemia is iron deficiency. Iron is needed to form
hemoglobin. Iron is mostly stored in the body in the hemoglobin. About 30
percent of iron is also stored as ferritin and hemosiderin in the bone
marrow, spleen, and liver.
What causes iron-deficiency anemia?
Iron-deficiency anemia may be caused by the following:
- diets low in iron
Iron is obtained from foods in our diet, however, only 1 mg of iron is
absorbed for every 10 to 20 mg of iron ingested. A person unable to have
a balanced iron-rich diet may suffer from some degree of iron-deficiency
anemia.
- body changes
An increased iron requirement and increased red blood cell production is
required when the body is going through changes such as growth spurts in
children and adolescents, or during pregnancy and lactation.
- gastrointestinal tract abnormalities
Malabsorption of iron is common after some forms of gastrointestinal
surgeries. Most of the iron taken in by foods is absorbed in the upper
small intestine. Any abnormalities in the gastrointestinal (GI) tract
could alter iron absorption and result in iron-deficiency anemia.
- blood loss
Loss of blood can cause a decrease of iron and result in iron-deficiency
anemia. Sources of blood loss may include GI bleeding, menstrual
bleeding, or injury.
What are the symptoms of iron-deficiency anemia?
The following are the most common symptoms of iron-deficiency anemia.
However, each individual may experience symptoms differently. Symptoms may
include:
- abnormal paleness or lack of color of the skin
- irritability
- lack of energy or tiring easily (fatigue)
- increased heart rate (tachycardia)
- sore or swollen tongue
- enlarged spleen
- a desire to eat peculiar substances such as dirt or
ice (a condition called pica)
The symptoms of iron-deficiency anemia may resemble
other blood conditions or medical problems. Always consult your physician
for a diagnosis.
How is iron-deficiency anemia diagnosed?
Iron-deficiency anemia may be suspected from general findings on a
complete medical history and physical examination, such as complaints of
tiring easily, abnormal paleness or lack of color of the skin, or a fast
heartbeat (tachycardia). Iron-deficiency anemia is usually discovered
during a medical examination through a blood test that measures the amount
of hemoglobin (number of red blood cells) present, and the amount of iron
in the blood. In addition to a complete medical history and physical
examination, diagnostic procedures for iron-deficiency anemia may include
the following:
- additional blood tests
- bone marrow aspiration and biopsy - marrow may be removed by aspiration or a needle biopsy
under local anesthesia. In aspiration biopsy, a fluid specimen is
removed from the bone marrow. In a needle biopsy, marrow cells (not
fluid) are removed. These methods are often used together.
Treatment for iron-deficiency anemia:
Specific treatment for iron-deficiency anemia will be determined by your
physician based on:
- your age, overall health, and medical history
- extent of the anemia
- cause of the anemia
- your tolerance for specific medications, procedures,
or therapies
- expectations for the course of the anemia
- your opinion or preference
Treatment may include:
- iron-rich diet
Eating a diet with iron-rich foods can help treat iron-deficiency
anemia. Good sources of iron include the following:
- meats - beef, pork, lamb, liver, and other organ
meats
- poultry - chicken, duck, turkey, liver (especially
dark meat)
- fish - shellfish, including clams, mussels, and
oysters, sardines, anchovies
- leafy greens of the cabbage family, such as
broccoli, kale, turnip greens, and collards
- legumes, such as lima beans and green peas; dry
beans and peas, such as pinto beans, black-eyed peas, and canned baked
beans
- yeast-leavened whole-wheat bread and rolls
- iron-enriched white bread, pasta, rice, and cereals
- iron supplements
Iron supplements can be taken over several months to increase iron
levels in the blood. Iron supplements can cause irritation of the
stomach and discoloration of bowel movements. They should be taken on an
empty stomach, or with orange juice, to increase absorption.
How does the body process iron?
Iron is present in many foods and absorbed into the body through the
stomach. During this process of absorption, oxygen combines with iron and
is transported into the plasma portion of blood by binding to transferri.
From there, iron and transferri are used in the production of hemoglobin
(the molecule that transports oxygen in the blood), stored in the liver,
spleen, and bone marrow, and utilized as needed by all body cells.
The following is a list of foods that are good sources
of iron. Always consult your physician regarding the recommended daily
iron requirements for your particular situation.
| Iron-Rich Foods |
Quantity |
Approximate Iron
Content
(milligrams) |
| Oysters |
3 ounces |
13.2 |
| Beef liver |
3 ounces |
7.5 |
| Prune juice |
1/2 cup |
5.2 |
| Clams |
2 ounces |
4.2 |
| Walnuts |
1/2 cup |
3.75 |
| Ground beef |
3 ounces |
3.0 |
| Chickpeas |
1/2 cup |
3.0 |
| Bran flakes |
1/2 cup |
2.8 |
| Pork roast |
3 ounces |
2.7 |
| Cashew nuts |
1/2 cup |
2.65 |
| Shrimp |
3 ounces |
2.6 |
| Raisins |
1/2 cup |
2.55 |
| Sardines |
3 ounces |
2.5 |
| Spinach |
1/2 cup |
2.4 |
| Lima beans |
1/2 cup |
2.3 |
| Kidney beans |
1/2 cup |
2.2 |
| Turkey, dark meat |
3 ounces |
2.0 |
| Prunes |
1/2 cup |
1.9 |
| Roast beef |
3 ounces |
1.8 |
| Green peas |
1/2 cup |
1.5 |
| Peanuts |
1/2 cup |
1.5 |
| Potato |
1 |
1.1 |
| Sweet potato |
1/2 cup |
1.0 |
| Green beans |
1/2 cup |
1.0 |
| Egg |
1 |
1.0 |
The above information is from
http://www.umm.edu/blood/aneiron.htm
It should be noted that shellfish has the potential of
having toxins. It should also be noted that the livers function is cleanse
the blood of toxins, so there is the potential of toxins in the liver, be
sure and cook it good.
Iron-Deficiency Anemia
Natural ways to
beat iron-deficiency anemia
Iron deficiency, whether it is severe enough to lead to
anemia or not, can have many non-nutritional causes (such as excessive
menstrual bleeding, bleeding ulcers, hemorrhoids, gastrointestinal
bleeding caused by aspirin or related drugs, frequent blood donations, or
colon cancer) or can be caused by a lack of dietary iron. Menstrual
bleeding is probably the leading cause of iron deficiency. However,
despite common beliefs to the contrary, only about one premenopausal woman
in ten is iron deficient.1 Deficiency of vitamin B12, folic
acid, vitamin B6, or copper can cause other forms of anemia, and there are
many other causes of anemia that are unrelated to nutrition. This article
will only cover iron-deficiency anemia.
Tips to help in Iron Absorption
Don’t mix iron with beverage breaks -Drinking coffee or tea with iron
supplements inhibits iron absorption
Get your vitamin C
Eating vitamin C–rich foods with meals and taking 100 to
500 mg of vitamin C with iron supplements will improve your iron
absorption
Dietary changes that may
be helpful
Iron deficiency is not usually caused by a lack of
dietary iron alone. Nonetheless, a lack of iron in the diet is often part
of the problem, so ensuring an adequate supply of iron is important for
people with a documented deficiency. The most absorbable form of iron,
called “heme” iron, is found in meat, poultry, and fish. Non-heme iron is
also found in these foods, as well as in dried fruit, molasses, leafy
green vegetables, wine, and most iron supplements. Acidic foods (such as
tomato sauce) cooked in an iron pan can leech iron into the food and thus
also be a source of dietary iron.
Vegetarians eat less iron than non-vegetarians, and the
iron they eat is somewhat less absorbable. As a result, vegetarians are
more likely to have reduced iron stores. Vegetarians can increase their
iron intake by emphasizing iron-containing foods within their diet (see
above), or in some cases by supplementing iron, if needed.
Coffee interferes with the absorption of iron.
However, moderate intake of coffee (4 cups per day) may not adversely
affect risk of iron-deficiency anemia when the diet contains adequate
amounts of iron and vitamin C. Black tea contains
tannins that strongly inhibit the absorption of non-heme iron. In fact,
this iron-blocking effect is so effective that drinking black tea can help
treat hemochromatosis, a disease of iron overload. Consequently, people
who are iron deficient should avoid drinking tea.
Fiber is another dietary component that can reduce the
absorption of iron from foods. Foods high in bran fiber can reduce the
absorption of iron from foods consumed at the same meal by half.6 Therefore, it makes sense for people needing to take iron supplements to
avoid doing so at mealtime if the meal contains significant amounts of
fiber.
Nutritional supplements
that may be helpful
Before iron deficiency can be treated, it must be
diagnosed and the cause must be found by a doctor. In addition to
addressing the cause (e.g., avoiding aspirin,
treating a bleeding ulcer, etc.), supplementation
with iron is the primary way to resolve iron-deficiency anemia.
If a doctor diagnoses iron deficiency, iron
supplementation is essential. Though some doctors use higher amounts, a
common daily dose for adults is 100 mg per day. Even though symptoms of
deficiency should disappear much sooner, iron deficient people usually
need to keep supplementing with iron for six months to one year until the
ferritin test is completely normal. Even after taking enough iron to
overcome the deficiency, some people with recurrent iron
deficiency—particularly some premenopausal women—need to continue to
supplement with smaller levels of iron, such as the 18 mg present in most
multivitamin-mineral supplements. This need for continual iron
supplementation even after deficiency has been overcome should be
determined by a doctor.
Liver extracts from beef are a rich natural source of
many vitamins and minerals, including iron. Bovine liver extracts provide
the most absorbable form of iron—heme iron—as well as other nutrients
critical in building blood, including vitamin B12 and folic acid. Liver
extracts can contain as much as 3–4 mg of heme iron per gram.
Taking vitamin A and iron together has been reported to
help overcome iron deficiency more effectively than iron supplements
alone.7 Although the optimal amount of vitamin A needed to help
people with iron deficiency has yet to be established, some doctors
recommend 10,000 IU per day.
Vitamin C increases the absorption of non-heme iron.8 Some doctors advise iron-deficient people to take vitamin C (typically
100–500 mg) at the same time as their iron supplement.9
Hydrochloric acid produced by the stomach improves the
absorption of non-heme iron from food and supplements. 10 11 Some practitioners recommend a hydrochloric acid supplement
(e.g., betaine hydrochloride [betaine HCl]), to
enhance iron absorption in people with iron-deficiency anemia.
A high degree of association between iron-deficiency
anemia and vitamin D deficiency in Asian children has been previously
reported.12 In three different ethnic groups living in England,
iron-deficiency anemia was found to be a significant risk factor for low
vitamin D levels in children.13 These findings suggest that
children with iron-deficiency anemia should be screened for vitamin D
deficiency and be given vitamin D supplements if necessary.
Taurine has been shown, in a double-blind study, to
improve the response to iron therapy in young women with iron-deficiency
anemia.14 The amount of taurine used was 1,000 mg per day for
20 weeks, given in addition to iron therapy, but at a different time of
the day. The mechanism by which taurine improves iron utilization is not
known.
The above information is from
http://www.pccnaturalmarkets.com/health/Concern/Iron_Deficiency.htm#Diet-Options
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