Anemia
What is it?
According to the National Lung and Blood Institute, "Anemia (uh-NEE-me-eh) is a condition in which your blood has a lower than normal number of red blood cells. This condition also can occur if your red blood cells don’t contain enough hemoglobin (HEE-muh-glow-bin). Hemoglobin is an iron-rich protein that gives blood its red color. This protein helps red blood cells carry oxygen from the lungs to the rest of the body." [1]
In other words, anemia means you do not have enough oxygen-rich blood.
Causes of Anemia
The main causes of anemia are:
- iron deficiency
- b-vitamin deficiency (i.e., b12 and/or folic acid)
- copper deficiency
- blood loss
- lack of proper nutrients coming from your diet
- hormonal Issues
- diseases
- pregnancy
- menstruation
- inherited conditions
If you suspect you have anemia, it is important to have the cause determined by a doctor.
Symptoms
Oftentimes, patients with mild anemia may not experience symptoms. However, if the condition of amenia progresses, the symptoms can include the following:
- Chronic fatigue
- Lack of energy
- Difficulty concentrating
- Pale skin
- "Harder" heartbeat
- Cravings for non-food items (e.g., chewing ice, and eating paper)
- Slick or smooth tongue
- Bruising easily
- Breathlessness
Conventional Medical Option Treatments
"Once you become deficient in iron to the point you develop anemia, increased intake of iron-rich foods is beneficial, but usually isn't enough to correct the problem."[2] In this case, your doctor will most likely prescribe or administer:
- over-the-counter iron supplements
- pharmaceutical-grade, high dosage iron supplements with folic acid
- iron and/or B12 injections
- blood transfusion (if the anemia is severe)
Vitamins, Supplements and Herbs
"Iron, vitamin b12, and folic acid deficiencies are the most common nutritional causes of anemia." [3] Many nutritionists believe select herbs can aid in the absorption of iron. This will be discussed further in the diet section below. A correct diagnosis is needed however, to determine which of these supplements you are deficient in.
A Note of Warning: Iron supplements should only be taken under the supervision of your healthcare practitioner.
Diet
(Heme versus nonheme iron)
Iron's bio availability depends, in large part, on the type of iron we are consuming. The two dietary forms are: 'heme' and 'nonheme.'
Heme iron is the most readily absorbed form of iron. Dietary sources of heme iron are: red meats, poultry, fish and shellmeats. "On average, people absorb between 15-35% of the heme iron they consume." [4]
Nonheme iron is found mostly in plant foods. Nonheme iron food sources often contain phytates. Phytates will bind to iron and carry it through the digestive track unabsorbed. Consequently, nonheme iron is less readily absorbed then heme iron sources.
"Nonheme iron absorption is enhanced
when meat replaces non-meat protein sources in a meal." [5]
Many nutritionists believe select herbs can aid in the absorption of iron. Moreover, there are foods that can help to aid in iron absorption. Finally, there are foods that can inhibit the absorption of iron. We list these, as well as the herbs, below; however, it is important that you discuss all available options with a qualified healthcare practitioner.
Herbs that may help with iron absorption include:
- dandelion leaves [6]
- dong quai [7]
- ashwagandha [7]
- yellow dock root [8]
- stinging nettle [9]
Foods that may help with iron absorption include:
- vitamin C [10]
- beef [11]
- salmon [12]
- pork [13]
- poultry [14]
Foods that may inhibit iron absorption include:
- eggs
- calcium, magnesium, zinc, etc.
- coffee
- cocoa/chocolate
- fiber
- milk
Though it is not necessary to exclude these foods from your diet, "it might be helpful to avoid some of these foods just before, during, or after a meal that contains iron rich foods." [15]
References
[1] National Lung and Blood Institute August 2008 Website Source: http://www.nhlbi.nih.gov/health/dci/Diseases/anemia/anemia_whatis.html
[2] Mayo Clinic "Iron Deficiency Anemia" Website Source: http://www.mayoclinic.com/health/iron-deficiency-anemia/DS00323/DSECTION=treatments-and-drugs
[3] Little DR. "Ambulatory Management of Common Forms of Anemia" Am Fam Physician. 1999 Mar 15;59(6):1598-604
[4] Gwen Dewar, Ph.D. Parenting Science "Boosting Iron Absorption: A guide for the science minded"
2009 Website Source: http://www.parentingscience.com/iron-absorption.html
[5] Department of Food Science, Cornell University, Ithaca, NY 14853-7201 MARIA KAPSOKEFALOÃoe AND DENNIS D. MILLER "Lean Beef and Beef Fat Interact to Enhance
Nonheme Iron Absorption in Rats"
[6] Massachusetts Institute of Technology, Optimizing your Diet: Best Foods for Specific Minerals, 2005, Last updated 5/30/2007 by MIT Sports Medicine: K Davis Website source: http://web.mit.edu/athletics/sportsmedicine/wcrminerals.html
[7] Boone K. Clinical Applications of Ayurvedic and Chinese Herbs. Phytotherapy Press. Queensland Australia. 1997;3-6..
[8] Medicine Plus, A Division of the US National Library of Medicine and the National Institutes of Health, IRON, Website Source: http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-iron.html
[9] Donna Hill B.Sc. B.Ed. 1998, Stinging Nettle: Medicinal Uses, Website Source:
ccmg.ucdavis.edu/files/55796.pdf
[10] Teucher B, Olivares M, and Cori H. 2004. Enhancers of iron absorption: ascorbic acid and other organic acids. Int J Vitam Nutr Res. 74(6):403-19.
[11]
Engelmann MD, Davidsson L, Sandström B, Walczyk T, Hurrell RF, and Michaelsen KF. 1988. The influence of meat on nonheme iron absorption in infants. Pediatr Res 43:768–73.
[12]
Navas-Carretero S, Pérez-Granados AM, Sarriá B, Carbajal A, Pedrosa MM, Roe MA, Fairweather-Tait SJ, and Vaquero MP. 2008. Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women. J Am Coll Nutr. 27(1):96-101.
[13]
Engle-Stone R, Yeung A, Welch R, and Glahn R. 2005. Meat and ascorbic acid can promote Fe availability from Fe-phytate but not from Fe-tannic acid complexes. J Agric Food Chem. 28;53(26):10276-84.
[14]
Hurrell RF, Reddy MB, Juillerat M, Cook JD. 2006. Meat protein fractions enhance nonheme iron absorption in humans. J Nutr. 136(11):2808-12.
[15] Insel, PM, Turner RE, and Ross D. 2003. Nutrition. 3rd edition. Jones and Bartlett.
|
