Iron Deficiency Anemia

(Anemia due to chronic blood loss; chlorosis)

Iron deficiency is the most common cause of anemia and usually due to blood loss. The symptoms are usually nonspecific. The red blood cells are often microcytic and hypochromic and the iron storage levels low, as indicated by low serum ferritin and serum iron levels with high total iron binding capacity. Is diagnosed with iron deficiency anemia should be sought simultaneously for occult blood loss. The therapy comprises an iron supplementation and treatment of the cause of the blood loss.

Iron deficiency is the most common cause of anemia and usually due to blood loss. The symptoms are usually nonspecific. The red blood cells are often microcytic and hypochromic and the iron storage levels low, as indicated by low serum ferritin and serum iron levels with high total iron binding capacity. Is diagnosed with iron deficiency anemia should be sought simultaneously for occult blood loss. The therapy comprises an iron supplementation and treatment of the cause of the blood loss. Pathophysiology iron is present as a function of iron, and the iron stores in the body. The total body iron is about 3.5 g in healthy men and 2.5 g in women. This difference is due to the smaller body size of women whose lower androgen levels and the lack of storage iron because of iron loss during menstruation and pregnancy. In men, the total body iron distributed as follows on average 2100 mg in hemoglobin, 700 mg in ferritin (intracellular and plasma), 300 mg in hemosiderin (intracellular), 200 mg in myoglobin, 150 mg in tissue enzymes (heme and nonheme), 3 mg in the transport of iron. The iron absorption iron absorption occurs in the duodenum and upper jejunum. It depends on both the nature of the iron molecule and by the captured parallel to substances. The absorption of iron is most effective when food bound to heme contains iron (meat). Non-heme iron is reduced from the stomach secretions to divalent iron and released from the food components. The absorption of non-heme iron is by other food components affect (eg. As phytates and polyphenols from vegetables, tannins from tea, phosphoproteins, bran), and various antibiotics (eg. As Tetracycline) may reduce absorption. Ascorbic acid is the only commonly occurring food ingredient that increases the absorption of non-heme iron. Average included (American) food 6 mg of elemental iron per 1000 kcal. This is sufficient for the iron homeostasis. Of about 15 mg of iron, which are consumed in the diet per day, an adult resorbed only 1 mg. This is roughly the amount that is lost through Zelldesquamation the skin and intestines daily. In iron deficiency the absorption of iron increases. The exact basis for this mechanism is not known, but absorption rarely rises> 6 mg / day unless additional iron is supplied. Children have a higher need for iron and therefore absorb greater amounts. Iron deficiency anemia with permission of the publisher. From Tefferi A., Li C. In Atlas of Clinical Hematology. Edited by J. O. Armitage. Philadelphia, Current Medicine, 2004. var model = {thumbnailUrl: ‘/-/media/manual/professional/images/iron_deficiency_anemia_high_de.jpg?la=de&thn=0&mw=350’ imageUrl: ‘/ – / media / manual / professional / ? images / iron_deficiency_anemia_high_de.jpg lang = en & thn = 0 ‘, title:’ iron deficiency anemia ‘, description:’ u003Ca id = “v38395968 ” class = “”anchor “” u003e u003c / a u003e u003cdiv class = “”para “” u003e u003cp u003eBei iron deficiency anemia

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