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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.

Penn Bot General Directory

June 2, 2009 | Filed Under Iron | Leave a Comment

Danger of iron deficiency

Iron qualifies as a trace mineral. We need iron to carry oxygen in our blood and also to make other enzymes.
Every one of our red blood cells contains protein hemoglobin. Four atoms of iron are attached to every hemoglobin molecule. Iron is used to transport and store oxygen in blood and to store oxygen in muscles.
Iron also produces hemoglobin and myoglobin – proteins involved in the transport and storage of oxygen – and amino acids. It also need for cellular energy production, produces enzymes that have antioxidant effects, supports DNA synthesis and immune function

Iron deficiency is common. At risk are women with heavy menstrual bleeding and during pregnancy (increased needs for baby), vegetarians, and those with malabsorption syndromes (celiac disease), bleeding ulcers, copper deficiency, and in surgery.

Deficiency of iron does not immediately cause iron deficiency anemia.
Even before signs of anemia occur, signs of apathy and fatigue may be apparent. Some children may be incorrectly diagnosed with attention deficit disorders when they are actually suffering from iron depletion.
After iron stores are depleted, blood cells begin to have less hemoglobin and the blood cells start to become smaller than usual. With less hemoglobin than needed, oxygen delivery to the cells becomes inadequate, especially during exertion.
There are other causes of anemia, such as deficiency of vitamin B12 or folate.
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.

Iron deficiency can also limit the ability to maintain body temperature in cold conditions. Both hemoglobin in blood and myoglobin in muscles become depleted.

Lack of iron may also limit the creation of energy in the electron transport chain. This may lead to more anaerobic energy production resulting in excess lactic acid and fatigue.

Severe iron deficiency anemia can result in spoon-shaped, brittle nails, taste bud atrophy, and mouth sores.

Iron supplements can bind to and reduce absorption and efficacy of levodopa, levothyroxine, methyldopa, quinolones, tetracyclines, bisphosphonates, and zinc and calcium supplements.

To avoid this, separate intake of iron supplements from these products by two hours.

Vitamin C-rich foods and supplements enhance the absorption of nonheme iron (form of iron found primarily in plants).
A multivitamin/mineral complex providing the RDA is recommended for most premenopausal and pregnant women and those at risk of deficiency.

Food Sources

Iron is found in food in two types: heme iron and non-heme iron.
Rich sources of heme iron include organ meats, lean beef, chicken, oysters, and pork.
Good sources of nonheme iron are whole grains, peas, beans, spinach, nuts, and blackstrap (unrefined) molasses.

One of the best sources of iron is cream of wheat cereal. It contains over 7 mg in six ounces. Many cold breakfast cereals such as bran flakes also have plenty of iron, both naturally and from added supplements.

Iron side effects and toxicity

Overdose can be fatal.
Children are at risk of accidental overdose from products containing iron.
Iron supplements, especially potent iron supplements meant for pregnant women, should be kept out of the reach of children.
There has been some association between the intake of heme iron and the risk of heart attacks.

Liquid iron supplements can even stain teeth.
Symptoms of iron overdose of iron: nausea, vomiting, and constipation.