Iron deficiency happens when the body doesn’t produce enough of this mineral. This leads to abnormally low levels of red blood cells. Iron deficiency anemia develops when there is so much reduction in the amount of iron in the body that it is disturbed erythropoiesis (the process of making red blood cells and hemoglobin). In many cases, the occurrence of this form of anemia is due to excessive loss due to chronic or acute blood loss, but its presence can occur even if there is a reduced iron intake, although significantly less often.
Red meat represents a good heme reservoir, which enters the composition of hemoglobin. This anemia is most commonly found in parts of the world, where this type of meat is poorly introduced. Some substances may reduce iron resorption through the gut, such as phytate, oxalate, phosphate, carbonate …
Bleeding as a result of this form of anemia is most commonly originated from the digestive organs (ulcer, inflammatory processes, impulses, tumor processes). But also can happen in other parts of the body, such as prolonged menstrual bleeding, tumors in female reproductive organs, after surgery of the stomach, in case of celiac disease, but also with the increased needs of the organism (puberty, lactation). During pregnancy, the onset of anemia does not occur as much as the increased demands of an organism for iron, as hemodilution occurs (retention of an increased amount of fluid in the body).
The manifestation of Iron Deficiency
Symptoms and signs of anemia usually occur gradually. That can be fatigue, low self-fatigue, difficulty in giving up, frequent faded faces and the appearance of pimples and heart leaks, possible headache and difficulty swallowing. There is often atrophy of the skin, nails and mucous membranes, the hair is elaborate and falls, there may be changes in the form of stomatitis
Diagnosis of Anemia Due to Iron Deficiency
Anemia with a clinical description and a detailed examination greatly help to diagnose this condition, but a definitive diagnosis is made only on the basis of laboratory tests of complete blood count and levels of hemoglobin, iron, and ferritin. In order to determine the cause of anemia, there are further analyzes- bone marrow examination after biopsy, isotopic examination, colonoscopy, gastroscopy.
Food Can Increase Iron Absorption
To prevent anemia, nutrition should include intestines, chicken and turkey meat, mushrooms, eggs, fish, legumes, dried fruit, green leafy vegetables, because you will need a diet rich in iron. Eat lots of red and white onions, peas, bone fruits, seeds, green leafy vegetables and herbs (parsley, wolf, nettle, coriander and leaf butter). Consume nutritious rich in vitamin C, because it stimulates the absorption of iron. Limit the consumption of spinach – the oxalic acid contained in this vegetable reduces the absorption of iron. Copper helps in the absorption of iron. Copper-rich foods are cheese, yolks, seafood, liver, integral cereals, dark green vegetables, apricots, cherries, and dry figs. Do not drink tea, coffee, cocoa, cola drinks and wine with meals, because tannin in these drinks prevents the ingestion of iron from food.