Iron deficiency anaemia is the most common kind in Spain; between 4-5% of women of childbearing age have anaemia and more than 12% of all adolescents and infants suffer from it. The causes that may lead to iron deficiency anaemia are manifold.
Insufficient supply of dietary iron
Diet plays a crucial role and in this sense, some kinds of poor eating habits may promote the emergence of this type of disorder. An adult loses 1 mg of iron per day, so the same amount must be absorbed to maintain a stable balance. A normal diet contains between 10 and 20 mg of iron, of which only 10% is absorbed. Thus, the high likelihood of a negative balance in women of childbearing age, due to losses during menstruation, and during childhood and pregnancy, situations in which needs increase and iron deficiency with or without anaemia may appear, because a normal diet may not provide enough iron to maintain a balance.
Pathological losses:
Chronic gastrointestinal bleeding is a common cause of iron deficiency anaemia. This type of bleeding usually occurs because of the consumption of aspirin, anti-inflammatory drugs or steroids, etc.. Hiatal hernias, diverticulitis and haemorrhoids also cause chronic bleeding and therefore, iron loss.
Sometimes,an iron deficiency is due to poor absorption. These patients have an iron-rich diet rich, yet the iron is not absorbed by the body, as is the case of patients with partial or total gastrectomies, inflammatory bowel disease or celiac disease (a relatively common cause of iron deficiency anaemia).
As mentioned above, diet is the main source of iron. All the iron in the body comes from food. That is why it is necessary to eat iron-rich foods on a regular basis to maintain a positive balance of this mineral. Yet, not all iron in food is the same. The iron in plant foods such as cereals and legumes has low bioavailability (some foods such as lentils have an exaggerated reputation for being rich in iron). Even meat and fish have a relatively low iron content. This means that in situations where needs are high (adolescents, women of childbearing age, nursing babies) an additional amount of iron in the form of a food supplement is recommended. These food supplements provide the recommended daily amount of iron and prevent the depletion of iron reserves.
If you do not have enough iron, the reserves gradually dwindle and finally turn into iron deficiency anaemia, which is the most common clinical manifestation of iron deficiency. The first stage of iron deficiency is hypoferritinemia (low iron reserves), the second stage is an iron deficiency and the third stage is iron deficiency anaemia. Therefore, the objective is to take dietary supplements that provide sufficient iron to avoid depletion of iron reserves.
No single food contains enough iron concentrations to be able to recover lost iron when there are deficiencies f. Treatment must be conducted via oral iron preparations for extended periods.
In conclusion:
To prevent these deficiencies, we recommend taking a food supplement such as Ferro 20 that provides the recommended daily allowance of iron and folic acid and contributes vitamin C, which improves iron absorption, thus maintaining iron deposits in the best conditions, to be able to avoid a possible anaemia deficiency.
Insufficient supply of dietary iron
Diet plays a crucial role and in this sense, some kinds of poor eating habits may promote the emergence of this type of disorder. An adult loses 1 mg of iron per day, so the same amount must be absorbed to maintain a stable balance. A normal diet contains between 10 and 20 mg of iron, of which only 10% is absorbed. Thus, the high likelihood of a negative balance in women of childbearing age, due to losses during menstruation, and during childhood and pregnancy, situations in which needs increase and iron deficiency with or without anaemia may appear, because a normal diet may not provide enough iron to maintain a balance.
Pathological losses:
Chronic gastrointestinal bleeding is a common cause of iron deficiency anaemia. This type of bleeding usually occurs because of the consumption of aspirin, anti-inflammatory drugs or steroids, etc.. Hiatal hernias, diverticulitis and haemorrhoids also cause chronic bleeding and therefore, iron loss.
Sometimes,an iron deficiency is due to poor absorption. These patients have an iron-rich diet rich, yet the iron is not absorbed by the body, as is the case of patients with partial or total gastrectomies, inflammatory bowel disease or celiac disease (a relatively common cause of iron deficiency anaemia).
As mentioned above, diet is the main source of iron. All the iron in the body comes from food. That is why it is necessary to eat iron-rich foods on a regular basis to maintain a positive balance of this mineral. Yet, not all iron in food is the same. The iron in plant foods such as cereals and legumes has low bioavailability (some foods such as lentils have an exaggerated reputation for being rich in iron). Even meat and fish have a relatively low iron content. This means that in situations where needs are high (adolescents, women of childbearing age, nursing babies) an additional amount of iron in the form of a food supplement is recommended. These food supplements provide the recommended daily amount of iron and prevent the depletion of iron reserves.
If you do not have enough iron, the reserves gradually dwindle and finally turn into iron deficiency anaemia, which is the most common clinical manifestation of iron deficiency. The first stage of iron deficiency is hypoferritinemia (low iron reserves), the second stage is an iron deficiency and the third stage is iron deficiency anaemia. Therefore, the objective is to take dietary supplements that provide sufficient iron to avoid depletion of iron reserves.
No single food contains enough iron concentrations to be able to recover lost iron when there are deficiencies f. Treatment must be conducted via oral iron preparations for extended periods.
In conclusion:
To prevent these deficiencies, we recommend taking a food supplement such as Ferro 20 that provides the recommended daily allowance of iron and folic acid and contributes vitamin C, which improves iron absorption, thus maintaining iron deposits in the best conditions, to be able to avoid a possible anaemia deficiency.
