Iron deficiency anemia is mainly used for iron deficiency anemia, which is anemia that occurs due to the exhaustion of iron in the body (including bone marrow, liver, spleen, and other tissues) and cannot meet the needs of normal red blood cell production, which is a small cell hypochromic anemia [1].
Iron is absorbed in the form of Fe2+ in the upper duodenum and jejunum, and after entering the blood circulation, Fe2+ is oxidized to Fe3+, and then binds to transferrin into plasma iron, transported to the liver, spleen, bone marrow and other iron-storing tissues, and binds to ferritin in these tissues and is stored.
When taking iron, it can be taken with vitamin C to achieve better results, vitamin C can promote the absorption of iron, can make the trivalent iron in food reduced to divalent iron, is conducive to the absorption and utilization of iron. And can effectively inhibit the inhibition of iron absorption by some components in food such as tannic acid, so adequate vitamin C intake is also a factor that cannot be ignored in improving anemia. Vitamin C is mainly found in plant foods, such as rapeseed, bean sprouts, peppercorns, bell peppers, garlic seedlings, cabbage, cauliflower, coriander, tomatoes, radishes, pea seedlings and other vegetables and fresh dates, hawthorns, grapes, kiwifruit, strawberries, citrus, prickly pears, guiyuan and other fruits.
Commonly used iron agents in clinical practice include: ferrous succinate, ferrous fumarate, ferrous sulfate, polysaccharide iron complex, etc., whether it is organic iron or inorganic iron, after taking it, it must be converted into inorganic ferrous salts in the digestive tract before it can be absorbed by the body. Iron absorption is unstable and susceptible to dietary factors. Foods that cannot be taken with iron are:
1. Foods with more phosphorus. Iron easily reacts with phosphorus, producing ferrous phosphate, which forms a precipitate in the body without being absorbed. Foods with more phosphorus include peanuts, melon seeds and other tree nuts, lean meat, poultry, eggs, fish, beans and so on.
2. Foods containing tannic acid, such as tea, persimmons, hawthorn, pomegranate, peaches, etc., contain tannic acid and iron agents form iron salt precipitation of tannate, affecting the absorption of iron ions.
3. Milk, calcium salts and phosphates in milk can also be combined with iron in the intestine to form an insoluble compound precipitation, thereby affecting the absorption of iron, so that the treatment effect is greatly reduced.
Some foods can not be taken with iron, in order to prevent the occurrence of precipitation and affect absorption, because anemia is a nutritional deficiency disease, most patients not only have the lack of corresponding substances, but also often accompanied by protein nutritional deficiencies, in the process of anemia correction must not ignore protein nutrition problems, eat more high-protein foods, such as milk, egg yolk, lean meat, fish and shrimp, beans and soy products, etc., for the body to provide the synthesis of hemoglobin required high-quality protein, promote the increase in hemoglobin content, Provides a good foundation for the correction of anemia. [2]
Therefore, taking iron and paying attention to nutrition should be taken into account.
bibliography:
Ye Rengao. Internal Medicine[M].5th ed. Beijing:People's Medical Publishing House,2000:591.]
Shi Yanwei. Observation of care of patients with iron deficiency anemia in targeted health education and dietary interventions. General Care.2013, 11(15)pp. 1396-1397
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