Diet in Iron Deficiency Anemia

Diet in Iron deficiency Anemia : Diet in Iron deficiency Anemia By Rajni Kaul

Anemia : Anemia Anemia is a condition when the hemoglobin level falls below normal range. The function of hemoglobin is to transport oxygen in the blood. Anemia condition may be due to a few red cells or immature red cells or small sized red cells . This results in red blood cells count falling below normal levels. Thus there is a reduction in the supply of oxygen to the tissues. It is not a disease but a symptom of many diseases.

Slide 3 : Normal hemoglobin levels 14 to 17 gms / 100 ml for males , 12 to 15 gms / 100 ml for females. 11gms/100 ml for children between 2-5 years 11.5 gms/100ml for children between 6-12years <12 gms in men & women is considered as an anemic person

NORMAL BLOOD COUNT : NORMAL BLOOD COUNT RBC COUNT--5million/ cubic mm WBC—6 million /cubic mm PLATELETS-2,50,000 million/cubic mm

Slide 5 :

Etiology : Etiology Blood loss (hemorrhage, Tuberculosis) Deficiency of iron (accelerated demand pregnancy, menstruation ,lactation, infancy, adolescence,) Inadequate absorption of iron Nutrition deficiencies such as severe protein depletion, protein calorie malnutrition , deficiency of iron, folate or vitamin B12.

Slide 7 : SYMPTOMS Mild anemias can only be diagnosed by lab studies. Severe anemias symptoms include skin becomes pallor, Weakness, fatigue (due to less oxygen in the tissues) , Reduced capacity to work Headaches, dizziness, Sensitivity to cold Paresthesia (abnormal sensation, prickling)

Slide 8 : Chelosis ( fissuring and scaling at the angles of the mouth) Glossitis (inflammation of the tongue) Loss of appetite, Loss of gastrointestinal tone. Concave ‘spoon’ fingernail with longitudinal ridging of the nails is sometimes present. The heart rate increases, palpitation and shortness of breath occurs.

Normal Iron Requirement From Diet : Normal Iron Requirement From Diet Men 28mgs Women- 30mg/day Pregnant- 38-40mg Lactating- 30mg Children 1-3yrs- 12mg 4-6yrs- 18mg 7-9yrs- 26mg 16yrs-18yrs 30-40mgs

Slide 10 : Nutritional anemia is caused by the deficiency of either 1.Dietary iron 2.High quality proteins 3.Lack of pyridoxine vitamin B6 which catalyses the synthesis of haem portion of the hemoglobin molecule . 4.Lack of vitamin C which influences the rate of iron absorption into the tissues . 5.Lack of vitamin E which effects the stability of red blood cell membrane . 6. Copper which aids in the synthesis of hemoglobin by influencing the absorption of iron, its release from the liver & its incorporation into hemoglobin molecule

Slide 11 : Dietary modifications : Selection of a well balanced diet. Liver, red meats Use of dry fruits (dates, raisins) Dark leafy veg. Enriched breads & cereals. A good source of ascorbic acid at each meal time improves absorption of iron. The heme iron in red meat is more available than is the iron in plant foods. Protein intake 80 –100 gms.

Treatment : Treatment Increase your intake of iron from foods such as liver, red meat, chicken, fish and green leafy vegetables like spinach. Dandelion leaves are rich in iron & can be consumed as tea. Iron from animal sources is more easily absorbed than iron from plant foods. Vitamin C increases the uptake of iron, so add foods containing vitamin C to your iron-rich meals, or eat any citrus fruit for dessert . Orange juice, tomato salad, fresh lime can be incorporated

Slide 13 : Lack of vitamin B12 can contribute to anemia, so in addition to adding iron to your eating plan increase your intake of foods containing vitamin B12, such as meats, beef, pork, eggs, cheese and milk. Vegetarians should eat plenty of yeast extract or B12-fortified foods like ready-to-eat cereals. Increase your intake of folate by adding these foods to your diet: green leafy vegetables, broccoli, whole grains, wheat germ, fortified breakfast cereal, avocados, egg yolks and melon.

Slide 14 : Restrict Intake of Foods That Deplete Iron Levels Symptoms of iron-deficiency anemia may be aggravated by certain foods. So reduce your consumption of foods that reduce iron-absorption or deplete your iron reserves.

Slide 15 : Nutrients interfering with absorption of iron. Phytic acid in the grain & oxalic acid from the leafy veg. interfere with the absorption of iron. Dietary fiber above 35 gms bind iron, interfere with the absorption. Polyphenols such as tannins in tea & coffee interfere with the absorption. Calcium supplements 300 mg/day can reduce iron absorption, thus should be taken several hours before or after main meal lunch or dinner

Slide 16 : Supplementation of iron salts such as ferrous sulphate, gluconate or fumarate. Oral therapy is as effective as parenteral therapy except when absorption is affected as in ulcerative colitis .

Sources & content of Haem iron Per 100 Gms : Sources & content of Haem iron Per 100 Gms

Sources of non- haem iron mg /100gms : Sources of non- haem iron mg /100gms

Sources of Nutrients : Sources of Nutrients Iron-egg, meats, liver, raisins, dates, Proteins-milk, meats, pulses, eggs Pyridoxine-potato, watermelon, banana, Vit C- Fresh fruits & vegetables when eaten raw Vit E- vegetable oils, soy been oil & wheat germ oil have high concentration Copper-Organ meats, legumes, dry fruits, fresh fruits, grains