What is Iron Dependent Anaemia?
Iron is a chemical and dietary mineral that is used in red blood cells as part of Haemoglobin, the part of red blood cells that carries the oxygen we need for respiration. Respiration is the biological process in which we combine oxygen from the air with glucose from our diet in order to make energy. Iron is stored in the liver, spleen, muscle tissue, and bone marrow as Ferritin, and is delivered to cells and tissues by Transferrin, a protein in blood that binds to iron and carries it around the body. Iron deficiency can lead to decreased haemoglobin production and a condition called Anaemia. Testing your Iron, Ferritin, Total Iron Binding Capacity (TIBC), Unsaturated Iron Binding Capacity (UIBC) and Transferrin Saturation, can be effective ways of diagnosing low iron and protecting your fertility, immune system, vitality and mental health and preventing slowed metabolism and lethargy.
Iron is required for making red blood cell Haemoglobin (which is the globular protein that transports oxygen around the body that we use to make energy) and enzymes (proteins that speed up reactions in cells). It is stored in the liver, spleen, muscle tissue, and bone marrow as Ferritin, and is delivered to cells and tissues by Transferrin, a protein in blood that binds to iron and carries it around the body. Iron deficiency can lead to decreased haemoglobin production and a condition called Iron Dependent Anaemia (IDA). IDA can cause fatigue, depression, shortness of breath, lethargy, slowed metabolism, poor motivation, poor appetite, increased emotional liability and decreased stress resilience (as it makes you tired).
Our main dietary source of Iron is cereals as it is concentrated in the bran layer and germ layer of the whole grain of wheat and grains. This part is milled away in most wholemeal or white flour and processed grains. It requires an acidic environment (in the stomach where there is stomach acid) for absorption. Low stomach acid and a diet high in Calcium (which is a mineral which competes for Iron for absorption) and Tannins (polyphenols) decrease Iron absorption. Women are often deplete of Iron due to menstruation. Those who are addicted to cappuccinos, chai lattes and flat whites (which are high in calcium) and tannin polyphenols from tea, red wine and coffee further significantly reduce iron absorption. Vitamin C enhances the absorption of iron and so lemons, oranges, tomatoes, cauliflower, broccoli, cabbage, and watercress (rich in vitamin C) enhance absorption. Iron absorption is inhibited by phytates such as those in avocados, peaches, peas, chickpeas, lentils, soya products, pears and apples, and oxalates such as those in spinach and strawberries.
The best vegetable sources of iron include meats, beans such as kidney beans and edamame beans, nuts, fortified breakfast cereals and dried fruits. Excess iron can lead to constipation, loss of appetite, nausea, and stomach pain. In the absence of sufficient iron, the body uses Zinc to make haemoglobin. Low levels of Iron and elevated levels of zinc are usually used as evidence of anaemia. Testing your Iron, Ferritin, Total Iron Binding Capacity (TIBC), Unsaturated Iron Binding Capacity (UIBC) and Transferrin Saturation, can be effective ways of diagnosing low iron and protecting your physical and mental health
Copyright Laurentia Laura Campbell 09/01/2022
