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Effects of Anemia or
iron deficiency
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Iron is a mineral needed by our bodies. Iron is
a part of all cells and does many things in our bodies. For example, iron (as
part of the protein
hemoglobin) carries oxygen from our lungs throughout our bodies. Having too
little hemoglobin is called
anemia. Iron also helps our muscles store and use oxygen.
Iron is a part of many enzymes and is used in
many cell functions. Enzymes help our bodies digest foods and also help with
many other important reactions that occur within our bodies. When our bodies
don't have enough iron, many parts of our bodies are affected.
Iron deficiency anemia is a common type of
anemia — a condition in which blood lacks adequate healthy red blood cells.
Red blood cells carry oxygen to the body's tissues, giving your body energy.
As the name implies,
iron deficiency anemia is due to insufficient iron. Without enough iron,
your body can't produce enough hemoglobin, a substance in red blood cells that
enables them to carry oxygen. As a result, iron deficiency anemia may leave you
tired, weak and pale.
In the United States, the largest nationwide
survey, the National Nutrition and Health Examination Surveys (NHANES) found
that approximately 16% of teenage girls aged 16-19 and 12% of women aged 20-49
are deficient in iron. These numbers are staggering in a country with an
abundant food supply and an array of multivitamin and
iron supplements.
If the cause of your iron deficiency anemia is
lack of
iron in your diet (for example, a strict vegetarian diet), you can usually
correct it by increasing your irons stores through diet and iron
supplementation.
What are the most common symptoms
of low iron?
The most common symptoms associated
with low iron (or an iron deficiency) are
fatigue, paleness and irritability. Someone with early
stages of iron deficiency may have no signs or symptoms.
Bifera helps in energy production by
increasing iron levels though restoring the body’s hemoglobin levels
in people with iron deficiency.
Over time
iron deficiency can lead to
iron deficiency anemia. Signs of iron deficiency anemia
include:
- a constant feeling of tiredness
and weakness
- decreased performance at work
- feeling unusually cold
- dizziness
- lack of concentration
How do they test for iron
deficiency and iron deficiency anemia?
Your doctor or healthcare provider will
likely take blood samples to screen for iron deficiency.
Unfortunately, there is not a single
test that can be used alone to diagnose iron deficiency. A
combination of blood tests is commonly used to identify iron
deficiency or iron deficiency anemia.
If your doctor is concerned that you
may have iron deficiency, he or she will probably order the
following
blood tests to reveal how much iron is in your body:
1) Hematocrit test
– Shows the percentage of blood volume made up of red blood cells
and hemoglobin
2) Hemoglobin test – Measures the amount of
hemoglobin in the blood
Your hemoglobin and hematocrit levels
usually aren't decreased until you have
iron deficiency anemia.
Another test your doctor might perform
is the Ferritin test, which measures your iron
stores. When your ferritin is low, you are very
iron deficient. (Ferritinis the protein that helps store iron in
the body.)
What are the most common symptoms
of low iron?
Iron
and iron deficiency facts*
Iron deficiency facts medical author:
Melissa Conrad Stöppler, MD
- Iron deficiency is the most common
nutritional deficiency and the leading cause of anemia in the United States.
- Iron deficiency is due either to increased
need for iron by the body or a decreased absorption or amount of iron taken
in.
- Signs of iron deficiency include fatigue,
decreased work and school performance, slow cognitive and social development
during childhood, difficulty maintaining body temperature, decreased immune
function, and glossitis (an inflamed tongue).
- Blood tests establish the diagnosis of iron
deficiency.
- Dietary changes or iron supplements are
possible treatments for iron deficiency.
Continued down...
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What
is iron deficiency and why is it a concern?
Iron deficiency is a condition resulting from
too little iron in the body. Iron deficiency is the most common nutritional
deficiency and the leading cause of anemia in the United States.
The terms anemia, iron deficiency, and iron
deficiency anemia often are used interchangeably but equivalent. Iron deficiency
ranges from depleted iron stores without functional or health impairment to iron
deficiency with anemia, which affects the functioning of several organ systems.
Iron deficiency is a concern because it can:
- Iron deficiency can delay normal infant
motor function (normal activity and movement) or mental function (normal
thinking and processing skills)
- Iron deficiency anemia during
pregnancy can increase risk for small or early (preterm) babies.Small or
early babies are more likely to have health problems or die in the first
year of life than infants who are born full term and are not small.
- Iron deficiency can cause
fatigue that impairs the ability to do physical work in adults. Iron
deficiency may also affect memory or other mental function in
teens.
What
causes iron deficiency?
Iron deficiency has many causes. These
causes fall into two main categories:
- Increased iron needs
Many common conditions can cause people to need
additional iron:
- Because of their rapid growth,
infants and
toddlers need more iron than older children. Sometimes it can be hard
for them to get enough iron from their normal diet.
- Women who are pregnant have higher iron
needs. To get enough, most women must take an iron supplement as recommended
by their healthcare provider.
- When people lose blood, they also lose
iron. They need extra iron to replace what they have lost. Increased blood
loss can occur with heavy menstrual periods, frequent blood donation, as
well as with some stomach and intestinal conditions (food sensitivity,
hookworms.)
- Decreased iron intake or absorption (not
enough iron taken into the body)
The amount of iron absorbed from the diet
depends on many factors:
- Iron from meat, poultry, and fish (i.e.,
heme iron) is absorbed two to three times more efficiently than iron from
plants (i.e., non-heme iron).
- The amount of iron absorbed from plant
foods (non-heme iron) depends on the other types of foods eaten at the same
meal.
- Foods containing heme iron (meat, poultry,
and fish) enhance iron absorption from foods that contain non-heme iron
(e.g., fortified cereals, some beans, and spinach).
- Foods containing vitamin C (see Dietary
Sources of vitamin C) also enhance non-heme iron absorption when eaten at
the same meal.
- Substances (such as polyphenols, phytates,
or calcium) that are part of some foods or drinks such as tea,
coffee, whole grains, legumes and milk or dairy products can decrease
the amount of non-heme iron absorbed at a meal. Calcium can also decrease
the amount heme-iron absorbed at a meal. However, for healthy individuals
who consume a varied diet that conforms to the Dietary Guidelines for
Americans, the amount of iron inhibition from these substances is usually
not of concern.
-
Vegetarian diets are low in heme iron, but careful meal planning can
help increase the amount of iron absorbed.
- Some other factors (such as taking antacids
beyond the recommended dose or medicine used to treat
peptic ulcer disease and
acid reflux) can reduce the amount of acid in the stomach and the iron
absorbed and cause iron deficiency.
Increased Iron Needs |
Decreased Iron Intake and Absorption |
- Rapid growth
- Pregnancy
- Blood loss
- Heavy menstrual periods
- Frequent blood donation
- Some stomach and intestinal
conditions (food sensitivity, hookworms)
|
- Lack of heme iron sources in
the diet (e.g., vegetarian diets)
- Low absorption
- Taking antacids beyond the
recommended dose or medicine used to treat peptic ulcer
disease and acid reflux can reduce the amount of iron
absorbed in the stomach.
|
How is
iron deficiency detected?
Your doctor or healthcare provider will do blood
tests to screen for iron deficiency. No single test is used to diagnose iron
deficiency. The most common tests for screening are
-
Hemoglobin test (a test that measures hemoglobin which is a protein in
the blood that carries oxygen)
-
Hematocrit test (the percentage of red blood cells in your blood by
volume)
These tests show how much iron is in your body.
Hemoglobin and hematocrit levels usually aren't decreased until the later stages
of iron deficiency, i.e., anemia.
Sometimes other blood tests are used to confirm
that anemia is due to iron deficiency. These might include
-
Complete blood count (to look at the number and volume of the red blood
cells)
-
Serum ferritin (a measure of a stored form of iron)
- Serum iron (a measure of the iron in your
blood)
- Transferrin saturation (a measure of the
transported form of iron)
- Transferrin receptor (a measure of
increased red blood cell production)
How is
iron deficiency treated?
- If you are found to have an iron
deficiency, it is important to see your healthcare provider for treatment.
Your treatment will depend on factors such as your age, health, and cause of
iron deficiency.
- If your doctor or health care provider
thinks that you have iron deficiency she or he may prescribe iron
supplements for you to take and then ask that you return after a period to
have your hemoglobin or hematocrit tested.
- If your healthcare provider determines that
the iron deficiency is due to a diet low in iron, you might be told to eat
more iron-rich foods. Your health care provider may also prescribe an iron
supplement for you.
Again, it is important to be diagnosed by your
healthcare provider because iron deficiency can have causes that aren't related
to your diet. Your healthcare provider's recommendations will be specific to
your needs.
Dietary Sources of Iron
Food Sources of Iron ranked by milligrams of
iron per standard amount; also calories in the standard amount. (All amounts
listed provide 10% or more of the Recommended Dietary Allowance (RDA) for
teenage and adult females, which is 18 mg/day.)
Food, Standard Amount |
Iron (mg) |
Calories |
Clams, canned, drained oz |
23.8 |
126 |
Fortified dry cereals (various),
about 1 oz |
1.8 to 21.1
|
54 to 127 |
Cooked oysters, cooked, 3 oz |
10.2 |
116 |
Organ meats (liver, giblets),
cooked, 3 oz |
5.2 to 9.9 |
134 to 235 |
*Fortified instant cooked cereals
(various), 1 packet |
4.9 to 8.1 |
Varies |
*Soybeans, mature, cooked, ½ cup |
4.4 |
149 |
*Pumpkin and squash seed kernels,
roasted, 1 oz |
4.2 |
148 |
*White beans, canned, ½ cup |
3.9 |
153 |
*Blackstrap molasses, 1 Tbsp |
3.5 |
47 |
*Lentils, cooked, ½ cup |
3.3 |
115 |
*Spinach, cooked from fresh, ½ cup |
3.2 |
21 |
Beef, chuck, blade roast, cooked, 3
oz |
3.1 |
215 |
Beef, bottom round, cooked, 3 oz |
2.8 |
182 |
*Kidney beans, cooked, ½ cup |
2.6 |
112 |
Sardines, canned in oil, drained, 3
oz |
2.5 |
177 |
Beef, rib, cooked, 3 oz |
2.4 |
195 |
*Chickpeas, cooked, ½ cup |
2.4 |
134 |
Duck, meat only, roasted, 3 oz |
2.3 |
171 |
Lamb, shoulder, cooked, 3 oz |
2.3 |
237 |
*Prune juice, ¾ cup |
2.3 |
136 |
Shrimp, canned, 3 oz |
2.3 |
102 |
*Cowpeas, cooked, ½ cup |
2.2 |
100 |
Ground beef, 15% fat, cooked, 3 oz |
2.2 |
212 |
*Tomato puree, ½ cup |
2.2 |
48 |
*Lima beans, cooked, ½ cup |
2.2 |
108 |
*Soybeans, green, cooked, ½ cup |
2.2 |
127 |
*Navy beans, cooked, ½ cup |
2.1 |
127 |
*Refried beans, ½ cup |
2.1 |
118 |
Beef, top sirloin, cooked, 3 oz |
2.0 |
156 |
*Tomato paste, ¼ cup |
2.0 |
54 |
Food Sources of iron are ranked by milligrams of
iron per standard amount; also calories in the standard amount. (All amounts
listed provide 10% or more of the Recommended Dietary Allowance (RDA) for
teenage and adult females, which is 18 mg/day.)
Read More information about
Iron deficiency
( References:
http://www.medicinenet.com/,
http://www.bifera.com )
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