Red blood cells carry oxygen around the body and anaemia is a deficiency of red blood cells. It can occur as a result of reduced production of, or an increase in the loss of, red blood cells. The body requires iron, vitamin B12 and folic acid in order to produce red blood cells. Iron deficiency anaemia is the most common cause of anaemia as well as the most common dietary deficiency in the world. In New Zealand it affects 25% of children under the age of three years, 20% of women and 3% of men. Worldwide it is more common in children, women and pregnant women.
Causes
- Not consuming enough food which contain iron
- Poor absorption of iron by the body
- Loss of iron due to bleedin
- In adults, blood loss through the digestive tract can cause iron deficiency anaemia. This blood loss may be caused by long-term use of some medications (such as aspirin), ulcers or bowel cancer.
- Certain conditions which reduce the absorption of iron by the bowel can also cause this deficiency. These conditions include Celiac disease (Gluten intolerance) and Crohn’s disease.
Signs and Symptoms
When our iron consumption becomes low, the body starts using its stores of iron. The symptoms of iron deficiency become apparent once the body’s stores have been depleted. Symptoms include:
- Tiredness
- Weakness
- Headaches
- Difficulty concentrating
- Pale skin, gums and nail beds
- Reduced immunity
- Shortness of breath when exercising
- Changes to the hair and skin
- In severe deficiency, there may be abnormal growth of the fingernails
When babies are born they have enough iron supply to last them for approximately six months. After this time they need external supply of iron rich food to gradually add their iron stores and meet their bodies’ iron requirements. When they go through spurts of rapid growth, they need a greater consumption of iron. Women of childbearing age lose iron due to heavy loss of blood during menstruation. During pregnancy, blood volume increases therefore women need extra supply of iron to accommodate for the increase in the volume of their blood as well as the needs of the growing baby. Pregnant women need to maintain sufficient iron intake either through their diet or in the form of iron supplements.
Diagnosis and Treatment
Iron deficiency is diagnosed through blood tests which look at red blood cell and haemoglobin levels. If blood loss from the digestive tract is suspected, then diagnostic tests such as colonoscopy or gastroscopy will be performed. Treatment depends on the underlying condition. Changes in the diet and/or iron supplements may be prescribed. Iron injections may be recommended if poor absorption is suspected.
Prevention
The best way to prevent iron deficiency anaemia is to consume sufficient iron in the diet. There are two types of dietary iron: haem iron and non-haem iron.
- Haem iron: Liver, red meat, chicken and fish. Haem iron is readily absorbed by the body. 250g beef steak contains 10mg of iron, one baked potato with skin contains 2mg of iron and a chicken leg contains approximately 1-2mg of iron.
- Non-haem iron: Found in whole grain cereals, leafy green vegetables, fruits, nuts and legumes. This type of iron is not readily absorbed by the body. To assist in its absorption it is important to include a source of Vitamin C with a meal, consume meat, and avoid tea and coffee at meal times.
| Recommended daily dietary intake of iron | |
| Infants | 11mg |
| Children 1-8 years | 9-10mg |
| Children 9-13 years | 8mg |
| Teenage girls 14-18 years | 15mg |
| Teenage boys 14-18 years | 11mg |
| Women 19-50 years | 18mg |
| Pregnant women 14-50 years | 27mg |
| Breastfeeding women 14-50 years | 9-10mg |
| Women over 50 years | 8mg |
| Men over 19 years | 8mg |
Dr Sarkaw Mohammad (Chiropractor)