Iron deficiency anaemia



Iron deficiency anaemia

There are multiple types of anaemia and consequently differing causes. Iron deficiency anaemia is a low red blood cell count or haemoglobin level resulting from too little iron in the body. Females are more likely to experience iron deficiency anaemia than men due to their monthly menstruation. Females of child-bearing age, pregnant women, children and teens are those that have the greatest susceptibility for this condition.

Red blood cells (RBC) contain a molecule called haemoglobin, which helps transport oxygen to the body’s cells. Iron is a very important component of RBCs and haemoglobin, so when there is an iron deficiency, the size and number of RBCs decreases, the oxygen carrying capacity is reduced and symptoms present. Some women may have no symptoms whereas others may experience any of the following:

  • Tiredness
  • Easily fatigued
  • Palpitations
  • Shortness of breath
  • Dizziness or light-headedness
  • Generally feeling unwell
  • Lowered endurance or weakness
  • Pale appearance
  • Hair loss

This condition presents when iron loss exceeds iron intake, which can result from a number of causes:

  • Low iron intake in the diet
  • Blood loss (most commonly from menstruation in younger women)
  • Increased need for iron in the body (during periods of rapid growth in childhood and adolescence, or during pregnancy)
  • Decreased ability to absorb iron from the diet
  • Other rare causes (certain medications may interfere with iron absorption, particular conditions).

Ensuring that adequate amounts of iron are consumed in the diet can help to avoid iron deficiency anaemia. Foods rich in iron come from both animal (heme iron) and plant (non-heme iron) sources and include:

  • Lean red meat
  • Poultry
  • Fish and seafood
  • Egg yolk
  • Dark green leafy vegetables
  • Iron-fortified cereal grains
  • Dried fruit, nuts and seeds

Iron absorption can be influenced by a number of factors including iron stores and dietary influences. Heme iron from animal sources is more readily absorbed than non-heme iron.  Vitamin C and meat help absorption of non-heme iron while cooked vegetables have a higher amount of iron available than those that are raw. On the other hand, soy proteins, tannins (found in tea, coffee and wine), vitamin A deficiency, calcium, phosphorus, polyphenols and phytates can all decrease iron absorption.

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