Iron deficiency

[Dianne]

Iron deficiency is a common cause of anemia, a condition in which the number of red blood cells is low.

Iron deficiency usually results from loss of blood in adults (including bleeding from menstrual periods) but, in children and pregnant women, may result from an inadequate diet.
Anemia develops, making people appear pale and feel weak and tired.
Doctors base the diagnosis on symptoms and blood test results.
Doctors look for a source of bleeding, and if one is identified, they treat it.
Iron supplements, usually taken by mouth, are often needed.

Iron deficiency is one of the most common mineral deficiencies in the world. It causes anemia in men, women, and children.
Much of the iron in the body is contained in hemoglobin. Hemoglobin is the component of red blood cells that enables them to carry oxygen and deliver it to the body’s tissues. Iron is also an important component of muscle cells and is necessary for the formation of many enzymes in the body. (See also Overview of Minerals.)
The body recycles iron: When red blood cells die, the iron in them is returned to the bone marrow to be used again in new red blood cells. A small amount of iron is lost each day, mainly in cells shed from the lining of the intestine. This amount is usually replaced by the 1 to 2 milligrams of iron absorbed from food each day. Women lose more iron in menstrual bleeding, and sometimes the amount lost is not entirely replaced by iron absorbed from food.
Food contains two types of iron:

Heme iron: Animal products contain heme iron. It is absorbed much better than nonheme iron.
Nonheme iron: Most foods and iron supplements contain nonheme iron. It accounts for more than 85% of iron in the average diet. However, less than 20% of nonheme iron that is consumed is absorbed into the body. Nonheme iron is absorbed better when it is consumed with animal protein and with vitamin C.

[Lizzy Liz]

Iron (Fe) is a component of hemoglobin, myoglobin, and many enzymes in the body. Heme iron, contained mainly in animal products, is absorbed much better than nonheme iron (eg, in plants and grains), which accounts for gt; 85% of iron in the average diet. However, absorption of nonheme iron is increased when it is consumed with animal protein and vitamin C.
(See also Overview of Mineral Deficiency and Toxicity.)
Iron deficiency is one of the most common mineral deficiencies in the world. It may result from the following:

Inadequate iron intake, common in infants, adolescent girls, and pregnant women
Malabsorption (eg, celiac disease)
Chronic bleeding, including heavy menses and bleeding from gastrointestinal lesions (eg, tumors)

Chronic bleeding due to colon cancer is a serious cause in middle-aged people and the elderly.
Iron deficiency and iron deficiency anemia are common among elite runners and triathlon athletes (1).
When deficiency is advanced, microcytic anemia develops.
In addition to anemia, iron deficiency may cause pica (a craving for nonfoods) and spoon nails and is associated with restless leg syndrome. Rarely, iron deficiency causes dysphagia due to postcricoid esophageal web.
Diagnosis of iron deficiency involves complete blood count, serum ferritin and iron levels, and possibly measurement of transferrin saturation (iron-binding capacity). In deficiency states, iron and ferritin levels tend to be low, and iron-binding capacity tends to be high.
Rarely, when the diagnosis of iron deficiency remains uncertain, examination of bone marrow for iron may be necessary.
Treatment of iron deficiency involves correcting the cause if possible (eg, treatment of a bleeding intestinal tumor). All people with moderate or severe iron deficiency and some people with mild deficiency require iron supplementation.