ANEMIA CAUSED BY LOW OF IRON.

Anemia is a condition characterized by a low level of red blood cells or hemoglobin in the blood, which reduces the blood’s ability to carry oxygen to various tissues and organs in the body. One common cause of anemia is iron deficiency, which occurs when there is an inadequate amount of iron available for the production of hemoglobin.

Iron is an essential mineral that plays a crucial role in the production of red blood cells. When the body does not have enough iron, it cannot produce sufficient hemoglobin, leading to anemia. There are several factors that can contribute to iron deficiency anemia:

1. Inadequate dietary intake: A diet lacking in iron-rich foods such as red meat, poultry, fish, legumes, and leafy green vegetables can result in a deficiency of iron.
3. Poor iron absorption: Certain conditions and factors can impair the absorption of iron from the diet. These include gastrointestinal disorders like celiac disease, inflammatory bowel disease, and gastric bypass surgery. Additionally, the presence of substances like tannins in tea and phytates in some grains can inhibit iron absorption.
4. Blood loss: Chronic or excessive bleeding can deplete the body’s iron stores over time. Common causes of blood loss include heavy menstrual periods, gastrointestinal bleeding (from conditions like ulcers, polyps, or colorectal cancer), and frequent blood donation.
5. Increased iron requirements: During stages of rapid growth, such as infancy, childhood, and pregnancy, the body’s iron needs are higher. If these increased requirements are not met through diet or supplementation, iron deficiency anemia can develop.

The symptoms of anemia induced by iron deficiency can vary but may include fatigue, weakness, pale skin, shortness of breath, dizziness, headache, and difficulty concentrating. If you suspect you have iron deficiency anemia, it is important to consult with a healthcare professional for proper diagnosis and treatment. Treatment may involve dietary changes to include more iron-rich foods or iron supplementation, depending on the severity of the deficiency.

ron intake requirements vary depending on age and sex. Here are the recommended daily iron intake levels for different age groups:

1. Infants (0-6 months): The recommended intake is 0.27 mg/day.
2. Infants (7-12 months): The recommended intake is 11 mg/day.
3. Children (1-3 years): The recommended intake is 7 mg/day.
4. Children (4-8 years): The recommended intake is 10 mg/day.
5. Children and Adolescents (9-13 years): The recommended intake is 8 mg/day.
6. Males (14-18 years): The recommended intake is 11 mg/day.
7. Females (14-18 years): The recommended intake is 15 mg/day.
8. Males (19-50 years): The recommended intake is 8 mg/day.
9. Females (19-50 years): The recommended intake is 18 mg/day.
10. Males (51+ years): The recommended intake is 8 mg/day.
11. Females (51+ years): The recommended intake is 8 mg/day.

There are several foods that are rich sources of iron. Here are some examples:

1. Red meat: Beef, lamb, and pork are excellent sources of heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant-based foods.
2. Poultry: Chicken and turkey are good sources of heme iron, particularly the darker meat portions.
3. Seafood: Shellfish such as oysters, clams, and mussels are high in iron. Fish like sardines, tuna, and salmon also provide a good amount of iron.
4. Organ meats: Liver, especially beef liver, is a concentrated source of iron. However, it is important to consume organ meats in moderation due to their high vitamin A content.
5. Legumes: Beans, lentils, chickpeas, and soybeans are excellent plant-based sources of iron. They are also rich in fiber and other nutrients.
6. Spinach and other leafy greens: Dark leafy greens like spinach, kale, collard greens, and Swiss chard are good sources of non-heme iron. Pairing them with vitamin C-rich foods can enhance iron absorption.
7. Tofu and tempeh: These soy-based products are not only good sources of iron but also provide protein and other nutrients.
8. Nuts and seeds: For example, pumpkin seeds, sesame seeds, and cashews are iron-rich snacks.
9. Quinoa: This grain-like seed is a good source of iron and is also high in protein.
10. Fortified cereals and bread: Many breakfast cereals and bread are fortified with iron, making them a convenient option for increasing iron intake.

Thank you…

@caafimaadka.net