IRON DEFICIENCY ANEMIA

Iron deficiency anemia is the most common type of anemia. About 20% of women, 50% of pregnant women and 3% of men are iron-deficient.

WHAT IS IRON DEFICIENCY ANEMIA?

Iron is pressed in all cells of the body and plays a key role in improving the quality of blood; it assists in the formation of hemoglobin and increases resistance to stress and disease.

Iron deficiency anemia occurs when there is less iron in the body and can result in symptoms such as fatigue, headache, weakness, pale skin, dizziness, irritability and lack of concentration.

WHAT ARE THE CAUSES?

• Common causes are inadequate consumption of iron or inability to absorb iron from the diet, blood loss, either from disease or injury.
• Low consumption of iron-rich foods.
• Excessive dieting.
• Increased iron loss due to menstruation.
• Deceased iron absorption.
• Increased demand for iron-women who are pregnant or who are breast-feeding may need 2 and ½ times as much as the recommended daily allowance of iron.

IRON IS NECESSARY FOR:

• Energy production.
• Essential for many enzymes.
• Important for growth.
• Production of hemoglobin.

HOW MUCH IRON SHOULD BE CONSUMED DAILY?

The recommended daily allowance of iron for women is 18 mg and for men is 8 mg. However, iron-needs vary based on individual lifestyles and specific conditions.

HOW IS ANEMIA TREATED?

It depends on what’s causing the anemia. For example, if anemia results from losing too much blood, the cause of the blood loss will need to be treated. If anemia results from a diet that’s low in iron, your doctor may recommend a change in your diet or prescribe iron supplements.

IRON-RICH FOODS

Absorption of iron from food is influenced by multiple factor. One important factor is the form of the iron consume. Heme iron, found in animal sources, is well absorbed by the body; whereas non-heme iron, found in vegetable sources, is relatively less absorbed.

HEME IRON SOURCES.

Clams
Pork Liver
Oysters
Meat
Fish
Chicken

NON- HEME IRON SOURCES

Leafy greens/broccoli
Legumes
Fortified cereals
Prunes, raisins, apricots
Watermelon

The writer is a certified Clinical Exercise Specialist, Lifestyle and Weight Management Specialist.

This information is gathered from a health news paper.