1. Pump Up Iron Intake
If you have iron deficiency anemia, the first line of defense is usually iron supplementation. Depending on the disease's severity, a doctor may recommend that an adult treating anemia take anywhere from 50 to 200 milligrams of iron. Although patients absorb iron most effectively on an empty stomach, iron supplements can cause nausea or heartburn. Patients can ask their doctors about the efficacy of sustained-release iron capsules to reduce this side effect.
2. Iron Powerhouse Foods
Anemia patients can get iron from both animal and vegetable sources. However, our bodies can absorb iron found in meat and poultry, called heme iron, better than the nonheme iron found in eggs, grains and dark-green leafy vegetables. If you get most of your iron from nonheme sources, boost absorption by consuming foods high in vitamin C, such as orange juice. Avoid drinking tea with meals, as it decreases iron absorption.
3. Pregnant Women at a Heightened Risk
Pregnant women are at an elevated risk for a type of folic acid deficiency anemia called megaloblastic anemia. Without adequate folic acid in the diet, a pregnant woman can't properly produce the proteins needed for red blood cells. This causes enlarged, yet immature red blood cells, and leads to fatigue, irritability and shortness of breath. Pregnant women must get at least 600 micrograms of folic acid a day from supplements or food sources such as citrus fruits and enriched cereals.
4. Double Jeopardy for Vegans
Vegans are at risk for developing anemia, not only because they don't consume the iron-rich foods, including meats and egg yolks, but also because their diets are low in vitamin B12, which is essential for producing normal red blood cells. Vegan mothers who breastfeed their infants can also put the infant at risk if the mother doesn't supplement her diet with vitamin B12. If you don't consume any fish, eggs, cheese or meat in your diet, make sure you're getting at least 2 micrograms per day in supplement form.
5. The Sickle Cell Paradox
Although inadequate dietary iron is usually associated with anemia, patients with sickle cell anemia must sometimes lower their intake of iron-rich foods. This is because sickle-cell patients often have excessive iron stores in their bodies. However, sickle patients usually have compromised folic-acid levels because the vitamin is constantly helping to replace damaged red blood cells. A diet that supplies 4,000-6,000 micrograms of folic acid meets the dietary needs of these patients.
