Jan. 12, 2012

By Sarah Folk

Anemia is a condition in which the body does not produce enough hemoglobin – a substance found in healthy red blood cells that enables them to carry adequate oxygen to your tissues. Anemia cases can range from mild to severe, and can be either temporary or long-term. Iron-deficiency anemia is a common form of anemia – accounting for almost half of all anemia cases.  It is caused by insufficient iron in the body, which can stem from a variety of reasons.

The amount of iron needed in your blood varies throughout your life, and often depends upon gender and age. Since women lose blood every month during menstruation, they are especially prone to develop an iron-deficiency anemic condition at least once in their lifetime. Pregnant women need almost twice as much iron in their bodies when compared to non-pregnant women, in order to facilitate the growth of the fetus and to compensate for any blood lost during childbirth. Vegetarians and frequent blood donors are also at high risk for developing anemia.  

According to Canadian Blood Services, approximately 10 per cent of female donors do not meet the minimum hemoglobin criteria on a given donation. This may be a result of minimal iron reserves in the female body, a low-iron diet, an inability to absorb iron, an increased need for iron due to external factors, or any loss of blood.

Iron-deficiency anemia often goes untreated, despite being so widely prevalent in Canada. While women often assume that it’s normal to experience fatigue, irritability, weakness and dizziness, these symptoms are likely to become worse if not diagnosed properly. Left untreated, severe anemia may result in problems associated with pregnancy, the heart or even growth. Furthermore, anemia may also be an indicator of more serious medical problems such as celiac disease or other conditions associated with increased blood loss that may occur with stomach ulcers, polyps, or even colorectal cancers.

Diagnosis and treatment

Anemia can be diagnosed in a number of ways, however many doctors use a blood test known as a complete blood count (CBC). Once diagnosed, a treatment plan can be devised, depending on the severity of the case. Getting your iron levels back to normal can take several months or longer.

Typical treatment for mild anemia involves a combination of iron supplements and dietary changes. For those with severe iron-deficiency anemia, blood transfusions or intravenous iron therapy may be necessary.  If supplements are ineffective in correcting iron levels, there may be an underlying condition causing the low iron levels. These can include a source of bleeding or an iron-absorption problem. Treatment for these conditions may involve medications, antibiotics or surgery to remove a bleeding polyp, tumour, or fibroid.

Prevention

The simplest way to prevent iron-deficiency anemia is by adding iron-rich foods to your diet. Iron comes in two forms, classified as either heme iron (which is easily absorbed), or non-heme iron (which is absorbed less readily).  Heme iron is found naturally in animal products, whereas non-heme iron is found in plant products and foods fortified with iron. The following is a list of iron-rich foods:

• beans , lentils and peas
• dark green leafy vegetables, such as spinach
• eggs
• red meat, pork, poultry and seafood (heme iron)
• dried fruit, such as raisins and apricots

In conjunction with these choices, drinking citrus juices or choosing foods enriched with vitamin C will enhance your body’s iron absorption. Tea and coffee contain certain compounds that constrict iron absorption and should be avoided when taking iron-rich foods or supplements.

Speak to your doctor if you feel you may be anemic.

Read more Body Basics articles:

Bone mineral density basics

Glucose: blood sugar basics

Blood pressure basics