Iron deficiency anaemia is one of the commonest types of anaemia, whereby blood lacks adequate red blood cells, which transport oxygen around the body, as result of insufficient iron storage.
Risk factors for this condition include being an infant/child, a female of childbearing age, especially those with heavy menstrual bleeding, pregnancy as well as persons with conditions that precipitate chronic blood loss within the body, such as from peptic ulcers, hiatus hernia, colonic polyps or colorectal cancer. Moreover, a low dietary iron intake, or an inability to absorb iron, due to certain intestinal disorders, such as Coeliac disease, as well as restricted diets without adequate supplementation or dietary planning, such as veganism, may also pose a greater risk of developing this condition.
Initially, iron deficiency anaemia may be so mild that it goes unnoticed, but as the anaemia worsens, some symptoms may intensify. These may include fatigue, weakness, pale skin, chest pain, fast heartbeat or shortness of breath, brittle nails, headache, dizziness, cold hands and feet, inflammation or soreness of the tongue along with unusual cravings or a poor appetite. Left untreated, cardiac problems, as well as growth deficiencies or pregnancy issues may arise.
On a complete blood count test, the red blood cell size decreases and their colour is paler than usual. Moreover, other indicative signs of iron deficiency anaemia are a low haematocrit, low haemoglobin or low ferritin levels. Additional tests, such as endoscopy, colonoscopy or ultrasound may also be requested to rule out certain underlying causes of anaemia or chronic blood loss, such as gastrointestinal bleeding or uterine fibroids.
The first step to treat iron deficiency anaemia is to find the cause and correct it. This may include diagnosing and treating coeliac disease, identifying a source of bleeding, such as heavy menstrual bleeding and treating the cause, and identifying deficiencies in the diet and ensuring an adequate iron intake and absorption through food.
While iron supplements are indicated in cases of severe or symptomatic anaemia, iron should not be taken without medical guidance. Firstly, because unless the cause of anaemia is identified and treated, the problem will persist, and secondly because there is a risk in iron over-supplementation. Excess iron accumulation can damage the liver and cause other complications.
In order to ensure adequate intake of iron from the diet, a daily intake of iron-rich foods is recommended. These include:
dark-green leafy vegetables, such as watercress and kale, iron-fortified cereals or bread, brown rice, pulses and beans,
nuts and seeds, white and red meat,
fish, tofu, eggs, dried fruit.
As one can see, there are many foods that contain iron and there is no need to consume large quantities of red meat to ensure adequate iron intake.
In combination with iron rich food, one should also take foods and drinks containing vitamin C as this helps the body absorb more iron. Excellent sources of vitamin C include citrus, kiwi, broccoli and bell peppers, although most fruit and vegetables contain this vitamin.
When taken in large quantities, some foods and drinks, as well as certain medicines, may decrease how much iron the gut is capable of absorbing. These include tea and coffee, dairy products, wholegrain cereals, as well as antacids. One solution is to take these foods or medications at different times from iron containing foods or supplements, while also limiting how much one eats of them if suffering from iron deficiency anaemia.
By Dr. Georgiana Farrugia Bonnici, Specialist in Family Medicine
Disclaimer: This article is provided for general informational and educational purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or another qualified healthcare professional with any questions you may have regarding a medical condition.