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Articles

Iron deficiency anemia

Most common cause of anemia is iron deficiency (blood with low hemoglobin and red blood cell components).
Deficiency of iron in the diet does not immediately lead to iron deficiency anemia.
Stores of iron are normally depleted slowly with no anemic effects until iron stores are very low.
First sign of anemia are apathy and fatigue.
Iron deficiency anemia may be aggravated by a deficiency of vitamin A. With iron deficiency anemia, the combination of iron supplementation with vitamin A supplementation is more effective than either supplement alone.
Symptoms of iron deficiency anemia are usually a result of inadequate oxygen delivery. Symptoms include fatigue, rapid heart rate, reduced work capacity, and rapid breathing upon exertion.
Severe iron deficiency anemia can result in spoon-shaped, brittle nails, taste bud atrophy, and mouth sores.
Result of iron deficiency anemia can also occur while loss of large amounts of blood. About one half-quart of blood (500 ml) contains about 242 mg of iron. Blood bank donations of 500 ml should be carefully considered in populations considered at risk for iron deficiency anemia.
The Food and Nutrition Board of the National Institute of Medicine recommends monitoring infants less than one year of age for anemia if they drink cow’s milk.
Refined breads and cereals are the single greatest nutritional contributor to iron deficiency anemia.
Apricots and eggs are also rather high in iron.
Supplementation is recommended and may also help prevent iron deficiency anemia.