Iron deficiency anemia is a condition where a lack of iron in the body decreases the ability of the blood to carry oxygen. Anemia results in fatigue, weakness, shortness of breath, headache, irritability and decreased temperature of the extremities. Iron deficiency anemia can be treated using iron supplementations under a doctor's supervision.
Treating Iron Deficiency Anemia
Step 1
Consult your doctor. Your doctor can correctly determine whether anemic symptoms are due to an iron deficiency or another disorder. Iron deficiency anemia may be caused by a more serious underlying disorder such as an intestinal disorder interfering with absorption of dietary iron.
Step 2
Supplement with 50 to 60 mg of elemental iron twice daily. Follow your doctor's recommendations if different. Iron is available in different salts with different measurements. Elemental iron refers to the amount of actual iron available once the salt dissolves in your intestines.
Step 3
Pair your iron supplement with a source of Vitamin C such as orange juice. Vitamin C can improve the absorption of iron. Avoid taking your iron supplement within a few hours of taking an antacid or fiber supplement as this may decrease the amount of iron absorbed.
Step 4
Add iron-rich foods to your diet for long term management. Consuming iron-rich foods alone are not enough to recover from iron deficiency anemia; supplements will still be needed. Adding more dietary iron improves your chances of staying healthy. Excellent sources of iron include clams, oysters, muscles, liver, beans, lentils, pumpkin seeds and molasses.
Step 5
Determine if you are at a high risk of developing iron deficiency anemia in the future. Women in general are at a higher risk. Pregnant women or women with heavy menstrual periods are at a higher risk as well. Anyone with a bleeding disorder may lose iron quickly due to frequent blood loss. Infants, children and vegetarians may also have a diet that is lower in iron.
Step 6
Avoid, if possible, foods and medication that may contribute to iron loss. Chronic use of antacids may decrease iron absorption as the process requires stomach acid and antacids restrict the production of that acid. Calcium, chemicals in teas and some protein in soybeans may inhibit the absorption of iron from non-meat sources.
Member Comments