Saturday, February 11, 2017
Anemia
Anemia
Anemia refers to a deficiency of either red blood cells or the amount of hemoglobin (oxygen-carrying protein) in the red blood cells circulating in your blood vessels.
There are many tyes of anemia:
Iron deficiency anemia is the most common form of anemia. The primary cause is blood lost during menstruation. But eating too few iron-rich foods – or not adequately absorbing iron – can compound the problem. The recommended daily allowance for iron ranges from 7 to 20 milligrams.
Folate deficiency anemia occurs when folate levels are low, usually due to inadequate dietary intake or faulty absorption. This frequently occurs during pregnancy.
Pernicious anemia is the inability of the body to properly absorb vitamin B12.
Sickle cell anemia and thelassemia anemia are both inherited disorders.
Treatment
- The first step in treating iron deficiency anemia is to pinpoint the cause. If it’s due to a poor diet, you’re in luck. Iron deficiency anemia is not only the most common form of anemia, it’s the easiest to correct if it’s due to being female or inadequate amounts of certain foods.
- Eat more food sources of iron. Concentrate on green, leafy vegetables, red meat, poultry, fish, wheat germ, oysters, fruit, and iron-fortified cereals.
- Boost your iron absorption. Foods high in vitamin C – like citrus fruit, tomatoes, and strawberries – help your body absorb iron from food.
- Don’t drink a lot of tea as it contains tannine, substances that can inhibit iron absorption. Herbal tea is okay, though.
- Take iron supplement.
Used with permission from A Year of Health Hints by Don R Powell, PHD and the American Institute for Preventive Medicine, copyright 2010. www.healthylife.com
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