February 09, 2010
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Iron Deficiency Anemia: Risk, Symptoms and Treatment
Elizabeth M. Ross, M.D., L.D.N.
Dr. Ross is Assistant Professor of Medicine and Scientist, Human Nutrition Research Center on Aging, Tufts University Schools of Medicine and Nutrition.
This article is based on material first published in Nutrition in Clinical Care Vol. 5: Sept/Oct, 2002. Iron deficiency is a common problem, especially for women, so common, in fact, that 5% of women between the ages of 20 and 49 have iron deficiency with anemia and 11% have iron deficiency without anemia.(1) Anemia has a complicated technical definition, but in simple terms it means that a person's blood contains a lower than normal amount of red blood cells or other elements that help transport oxygen throughout the body. Often caused by a lack of iron, anemia gradually starves the body of the oxygen it needs, leading to symptoms such as extreme skin pallor, shortness of breath, heart palpitations and fatigue. Why We Need Iron
What many people don't know, however, is that iron plays a key role not only in the body's oxygen transport and delivery system, but also in the regulation of metabolism. Iron is needed to synthesize vital substances such as the brain chemical, dopamine, DNA and white blood cells. Thus iron deficiency can do much more harm than merely causing anemia; it can have widespread effects — from damaging a person's ability to think to weakening their resistance to infection.
It is a common misconception that the amount of iron our bodies absorb is directly related to the amount of iron we eat. While we do get most of our iron through food, getting enough iron is not quite as simple as eating well. For one thing, the ability of our digestive systems to absorb iron from the food we eat varies; for instance, those who are iron deficient do not absorb iron as well as those who are not. Because dietary iron comes in different forms, the percentage of dietary iron absorbed depends on the type of food we eat and what other foods are being eaten at the same time. For example, iron from meat is easier for the body to absorb than iron from vegetable and other sources. In addition, iron absorption can be greatly increased or decreased by various factors. Certain salts, which store iron and other minerals in plant matter, interfere with the ability of the human intestine to absorb them. Chemicals called polyphenols in tea, coffee, cocoa, spinach and oregano inhibit iron absorption as well. Eating more ascorbic acid, which is common in fruits, vegetables and fortified cereals, can improve iron absorption. Calcium inhibits the absorption of iron by an unknown mechanism. This is probably why studies show a correlation between high milk intake and iron deficiency. Who Is at Risk for Iron Deficiency?
Women in their childbearing years have greater iron needs than men as a result of menstrual blood loss, the increased iron demands of pregnancy and blood loss during childbirth. In addition, anything that causes heavier than normal menstrual periods, for example uterine fibroids, may lead to iron deficiency. Adolescent girls are at particular risk because, out of concern for their weight, many follow diets that reduce the amount of meat they eat at a time in their lives when their iron needs are increasing. Iron deficiency can also be caused by other types of chronic blood loss including internal bleeding from gastritis and ulcers, inflammatory bowel disease, parasitic infections (this is more common in Third World populations than developed countries) and hemorrhoids.
The best way to prevent iron deficiency is to educate yourself about your iron needs and the best iron sources, and to use this knowledge to make sure dietary intake keeps pace with your body's demands. Recommended dietary allowances (RDAs) for men over the age of 19 and women over the age of 51 are 8 mg per day; for women ages 19 to 50, the RDA is 18 mg per day.(2) In the typical American diet, major sources of iron are meat, poultry, fish, nuts and seeds, legumes and bean products, green leafy vegetables, raisins, whole grains and fortified cereals. The iron content of some popular high iron foods is shown in Table 1. Table 1.
Iron Content of Selected High-iron Foods.
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Comment by: alien
Mon., Feb. 8, 2010 at 4:32 am EST wtf? BOROCCOLI!!! :o
Comment by: DIANE
Sun., Jan. 31, 2010 at 12:01 am EST IM DEALING WITH IRON DEF. ANEMIA. MY DR CALLED ME FRIDAY WITH LAB RESULTS OF FERRITIN OF 5. WHAT'S A NORMAL LEVEL. MY HEMOGLOBIN IS 7. I WAS GIVEN AN IRON INFUSION. MY QUESTION IS I SUFFER FROM PICA? I CRAVE PREIUM CRACKERS AND THEY HAVE TO BE DARK LIKE REALLY BROWN. SOMETIOMES I'LL BY 6-10 BOXES AT ONE TIME. AND I HAVE CRAVINGS FOR GRAPE TOMATOES.. IS THER ANY NUTRITIONAL VALUE TO THESE FOODS AND HOW CAN I GET IT UNDER CONTROL.
Comment by: Earthangel
Sat., Jan. 23, 2010 at 9:57 am EST Hi Dee, my condition is similar to yours, ie. levels close to needing a blood transfusion. I understand it takes around 1 month for the haemoglobin level to increase by 1.
Comment by: Priscilla
Fri., Jan. 22, 2010 at 3:51 pm EST Hi, I recently did alot of research on hairloss and thyroid disease and possible thyroid cancer. I have severe hairloss problems, fatigueness, stress, headaches, stiff neck 24/7, blurry vision and a very irrtated itchy skin with a permenant rash. Could a regular intake of iron supplements lower the risk of cancer or thyroid disease and will this help with all my symptoms? I also have an abnormal menstrual cycle and heavy stomache pain in the morning. Lately I've been experiencing sharp pains through my breasts aswell and it feels like its heavy and dragging on the floor in the morning when i get up. Please help me!
Comment by: patrica
Sat., Jan. 9, 2010 at 2:19 am EST i would like to know i am anemic and i was perscribe with the black color iron pills can i find them in a walgreems or any drug store and whats the name of the pills
Comment by: E G ROBERT
Thu., Jan. 7, 2010 at 10:39 pm EST Due to 15 years of nutritional supplement (small bowel partial obstruction) developed low iron stores. What replacement recommended.
Comment by: Dee
Tue., Jan. 5, 2010 at 11:09 pm EST I went to the ER last week due to heart palpitations and shortness of breath, after taking a blood test they said I was severely anemic that by levels were close to needing a blood transfusion, since I have been taking my prescribed iron pills, but the palpitations are not completely gone, when can I expect some relief?
Comment by: elaine andreson
Mon., Jan. 4, 2010 at 3:01 pm EST what about an iv infusion of iron? |
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