Iron (Fe) Deficiency Anemia

Iron (Fe)DeficiencyAnemia
What is it?
*Inadequate intake of Fe, blood loss, impaired absorption, closely repeated pregnancies
*Component of heme (protein)- hemoglobin-Fe containing protein in RBC’s carries
oxygen to the body cells, hemoglobin- 60-70% Fe in body, Hgb=Fe, Pro, Copper
*Hematocrit-measure of RBC’s, volume of blood, RBC’s= B12, Folacin, amino acids
*Transferrin- carrier protein, picks up Fe from intestines, < 1% of Fe as is serum ferritin
Signs and Symptoms:
*Pica seen in 50%- craving of dirt, ice, cornstarch/starch, flour, clay, candies, lettuce,
celery
*Impaired exercise tolerance/cognitive function, blue sclerae, koilonychia, bowel
changes, headache, weakness, fatigue, vertigo, heartburn, irritability, dysphagia,
flatulence, abdominal pain, anorexia, glossitis, stomatitis, pale skin, ankle edema,
palpitations, tingling in extremities (American Diet has 10-20 mg. Fe/day, 10% absorbed)
Medications: (increase slowly, gastric irritation, constipation)
*Aspirin/Corticosteroids- increase GI bleeding/peptic ulcer, decreases VitaminC,etc...
*Ferrous Salts (Feostat/Fergon/Feosol)- 10-100 mg. 4 times/day (4-30 days for improvement)
-don’t take with tetracycline due to decreased absorption of antibiotic, infection
interferes with absorption, overdosing does no good, body synthesizes 5-10 mg./day
*Imferon- given intramuscular if oral not tolerated- pain, skin discolor
Facts:
*90% stored is reused, body replaces Fe losses through sweat, urine, feces
-best absorbed in small intestine- increase all meats, liver, shrimp, beef, chicken
-damage/surgery can lead to deficiency-infants, children, teenagers- 1 dose Vit. A to correct
*Women become Fe deficient more easily than men- menstruation, cardiovascular disease, surgery
*Lead Poisoning reduces hemoglobin production with Fe deficiency
What can I do?
*See your Physician- alleviate anorexia, anemia, add Vitamin C for better absorption
*See RD for help as needed- correct constipation-increase fiber/fluids/Fe/Protein,Vit.C
*Foods to avoid: spinach, bran, legumes, soy, tannins in tea, coffee/red wine (polyphenols)