Anemia
Contents: |
 |
Iron is an essential part of the hemoglobin in red blood cells. Hemoglobin functions to carry oxygen to the tissues of the body. If, over time, your body's stores of iron become depleted, you cannot maintain a normal amount of hemoglobin in your blood. The end result is iron deficiency anemia.
Iron deficiency anemia most often results from a combination of blood
loss and an inadequate dietary intake of iron. In young women, the
most common source of blood loss is menstruation. Iron deficiency
may also develop with blood loss from other sites, especially the
gastrointestinal tract.
Symptoms
Anemia may cause no symptoms, especially if the onset is gradual and the anemia mild to moderate in severity. Some individuals experience fatigue, decreased exercise tolerance, or irritability. With more severe anemia, palpitations and shortness of breath can occur.
Treatment
Treatment of iron deficiency anemia involves:
- Correcting any treatable form of blood loss
- Replenishing the body's depleted supply of iron
Your clinician will recommend that you take an oral supplement for
up to 3-6 months. Such a prolonged course of therapy is important
in re-establishing the body's tissue stores of iron as well as resolving
the anemia. Oral iron can cause some gastrointestinal irritation,
which is usually lessened by taking it with or after a meal. Side
effects are often dose related; it is important to work with your
clinician to find a dose that is effective and well tolerated. You
will have blood tests to monitor your response to treatment.
Iron in the Diet
Attention to iron in the diet can help prevent recurrence of iron deficiency anemia. There are two forms of dietary iron, heme and non-heme. Heme iron is found in meat, fish and poultry. It is absorbed better than non-heme iron. Non-heme iron is found mostly in fruits, vegetables, grains and eggs. Since only 5-10% of the iron you consume is absorbed, you need to eat substantially more iron than your body needs, ie you need to eat about 18 milligrams per day, the Recommended Daily Allowance (RDA).
Various dietary factors increase or decrease the absorption of non-heme
iron. Not only is meat a source of easily-absorbed heme iron, it contains
factors that increase the absorption of non-heme iron. Vitamin C also
increases non-heme iron absorption. To benefit from the enhancing
effect of meat or vitamin C, you must eat them at the same time as
non-heme iron-rich foods.
To get the most from your diet:
- Include four servings of iron-fortified breads and cereals daily.
- Check labels for breakfast cereals fortified with 45-100% of the RDA for iron. - Include a vitamin C source with meals. Vitamin C can triple the
iron absorbed from other foods.
- Good sources of vitamin C = citrus fruits and juices, kiwi fruit, strawberries, cantaloupe, broccoli, tomatoes, peppers, chilies, potatoes, cabbage - Include meat, fish or poultry at least 2-3 times per week. Select
lean meats, skin poultry and trim fat to keep fat and cholesterol
intake low.
- If you are vegetarian, include iron-rich foods such as dried beans, peas, dark leafy vegetables, raisins. Use vitamin C sources to enhance absorption. Discuss with your clinician the possibility of staying on an iron supplement. - Egg yolk, coffee (regular & decaffeinated), tea and bran found in high fiber foods, consumed in large quantities can interfere with iron absorption. Vitamin C helps to counteract the inhibitory effect.
- Other factors, such as reduced stomach acid secretion and chronic antacid use, can also interfere with iron absorption.
- Cooking in cast iron pans adds iron to food.
- Eggs scrambled in an iron skillet or spaghetti sauce simmered in an iron pot can double or triple the iron content of a meal.
Dietary Sources of Iron
| Breads and cereals (enriched) | milligrams iron/serving | Meat and beans | milligrams iron/serving | Fruits and vegetables | milligrams iron/serving |
| Kellogs Bran Flakes | 18.0 / 2/3 cup | clams, raw | 3.0 / 3 ounces | Figs | 2.4 / 4 large |
| Kellogs Product 19 | 18.0 / cup | shrimp | 2.6 / 3 ounces | Watermelon | 2.1 / 4X8 wedge |
| Kellogs Raisin Bran | 18.0 / 3/4 cup | hamburger, cooked | 2.6 / 3 ounces | spinach, cooked | 2.0 / 1/2 cup |
| General Mills Kix | 8.1 / 1 1/2 cups | beef, lean, cooked | 2.5 / 3 ounces | dried apricots | 1.4 / 8 halves |
| Malt-O-Meal, cooked | 8.1 / 3/4 cup | dried beans | 2.0 / 1/2 cup | raisins | 1.4 / 1/4 cup |
| Cream of Wheat, cooked | 8.1 / 3/4 cup | turkey, cooked dark meat | 1.9 / 3 ounces | peas, cooked | 1.4 / 1/2 cup |
| wheat germ | 2.6 / 1/4 cup | pork, cooked | 1.5 / 3 ounces | prunes | 1.3 / 5 prunes |
| white rice, cooked | 1.8 / cup | tuna, canned | 1.0 / 2 ounces | potato, baked | 1.1 / 1 |
| spaghetti, cooked | 1.4 / cup | chicken, breast cooked | 1.0 / breast | Brussels sprouts, medium cooked | 1.0 / 1/2 cup |
| brown rice, cooked | 1.0 / cup | peanut butter | 0.6 / 2 Tbsp | banana | 0.8 / 1 |
| wheat or white bread | 0.7 / slice | hot dog | 0.6 / hot dog | broccoli, medium cooked | 0.6 / 1/2 cup |
| Milk and milk products do not provide a significant amount of iron. | |||||
Related Services at the Tang Center
For Students:
- Advice Nurse: (510) 643-7197
- Appointments: (510) 642-2000
- Self Care Resource Center: (510) 642-7202
For Faculty and Staff:
Please refer questions to your health plan or primary care provider.
Disclaimer: The information provided here is not intended to diagnose, treat or provide a second opinion on any health problem or disease. It is meant to support, not replace, the relationship that exists between an individual and his/her clinician.
Last reviewed: April 2004
