Anemia due to lack of iron
Anemia due to lack of iron
Anemia due to lack of iron
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.Iron-deficiency anemia may be caused by the following;
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.
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.
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 changesAn 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.
DiagnosisIron-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.
Management
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 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
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