Iron-deficient anemia is the most common type of anemia, characterized by a lack of iron in the body, which affects the synthesis of red blood cells. Iron is an important raw material in the synthesis of red blood cells. When iron is not absorbed or lost in excess, iron reserves are gradually depleted, the production of red blood cells decreases, the ability to carry oxygen, and the lack of oxygen in the organs of the body, leading to a series of symptoms.
Iron-deficient anemia is seen in all age groups, infants, adolescents, women, pregnant women, and the elderly. The causes of iron-deficient anemia can be summarized as 'non-infiltration': one is insufficient iron intake, long-term vegetarianism, overeating, dietary weight loss, unbalanced food combinations that lead to insufficient iron supply, untimely supplementation of infants and young children; two are iron absorption disorders, most of which affect iron absorption in the digestive tract after gastric surgery, chronic diarrhea, Crohn's disease, long-term use of acid antidepressants; three are excessive iron loss, the most common of which is chronic bleeding, such as excessive menstruation in women of childbearing age, chronic bleeding in the digestive tract (digestive hemorrhages, kidney stones, colon tumors, long-term use of aspirin), and other infections. Young adult men or postmenopausal women should be highly cautious if they develop iron-deficiency anemia in the digestive tract.
They should be screened for digestive tumors. Iron-deficiency anemia develops slowly, early and without symptoms, gradually with anemia exacerbating. Common symptoms include: weakness, fatigue, headache, headache, lack of attention, decreased memory; facial whiteness, pale lips, pale lipstick; post-operative heartburn; severe cases of abnormalities (e.
g. eating dirt, ice, etc. ); nail-like disorders (e.
g. thinning of nails), hair loss, tongue inflammation, coronary heart disease, etc. Iron deficiency in children affects growth, development and intellectual development, and iron deficiency in pregnant women increases the risk of miscarriage, early childbirth and postpartum depression.
Diagnosis of iron deficiency anemia relies on routine blood and iron metabolism checks. Routine blood tests show low-color anemia in small cells (reduced red blood cell average volume, decreased serum protein concentrations), decreased serum iron, decreased serum iron proteins, increased total iron binding strength, elevated conversion of iron proteins and decreased levels of iron. Iron supplementation is mainly done with oral iron, often with sulfuric acid, fructose acid, and amberic acid, which, when taken in combination with vitamin C, can promote absorption and reduce gastrointestinal stimuli after meals; generally, after 2 weeks of treatment, red blood cells begin to rise, but iron reserves need to be restored for a longer period of time.
Iron supplementation should continue until red blood cells are normal and should be continued for 3-6 months to supplement iron. Eating foods rich in iron (red meat, animal liver, animal blood, egg yolks, black pepper, cabbage, etc. ) and the nitric acid in vitamin C-rich fruits, teas, and coffee suppress iron absorption, and should not be combined with iron meals.
Preventing iron-deficient anemia should be accompanied by a healthy diet, infants and toddlers should be supplemented with iron supplements, pregnant and breastfeeding women should be supplemented with iron supplements as needed, and those who are over the menstrual period should be treated at the time of diagnosis. Regular physical examination and early detection are key to prevention. Most iron-deficient anemia can be completely cured by regulating iron supplementation and elimination.
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