Beruflich Dokumente
Kultur Dokumente
ANEMIA
Nutrition Departement
Faculty of Medicine
University of Sumatera Utara
Classification
Microcytic (small cell)
- Major nutritional cause is iron deficiency
- Minor pirydoxin & copper deficiency
Normocytic anemia
- PEM & various chronic disease
Macrocytic
- Vitamin B12 & folic acid deficiency
Etiology of anemia
Nutritional anemia caused
by Fe, protein , certain vitamin
(B12,folic acid,pyridoxine,vit.C) &
Cu.
Hemorrhage anemia
Genetic abnormalities
Chronic disease states
Drug toxicity
Iron-deficiency anemia is the
most common nutritional anemia
and perhaps
the most common nutritional
deficiency disorder in the world
Iron deficiency anemia
Is charaterized by the production of small RBC and a
diminished level of circulating Hb.
This is the last stage of Fe deficiency,and re presents
the end point of a long period of Fe deprivation.
The condition can arise from.
Inadequte dietary intake secondary to a poor diet
without supplementation.
Inadequate absorption resulting from diarrhea,
achlor hydria, intestinal disease i.e celiac
disease,atrophic gastritis,partial or total
gastrectomy, or drug interference.
Inadequate utilization secondary to chronic
gastrointestinal disturbances
Increased iron requirement for growth of blood
volume, which occurs during infancy, adolescence,
pregnancy, and lactation.
Increased excretion because of excessive
menstrual blood (in females), hemorrhage
from injury, or chronic blood loss from
bleeding ulcer,beleeding
hemorrhoids,esophageal varices,regional
enteritis,ulcerative colitis,parasitic or
malignant disease.
Defective release of iron from stores into the
plasma and defective iron use caused by a
chronic inflammation or other chronic disorder.
Dietary Iron
Heme Fe (meat, fish and poultry) best
absorbed
Non-heme Fe (cereal, vegetables) taken up less
avidly
Heme Fe 20% bioavailable, nonheme only 3%
Ionic Fe (Fe++) also well absorbed
>1/3 of Fe from fortification of flour
Tea inhibits Fe absorption
Factors affecting absorption
Enhancing factors : Inhibiting factors :
Widely distributed in :
Yeast
Liver and other organ meat
Leafy vegetables
Fresh fruit
Enriched bread and cereal products
RDA
and 2 g / day
During pregnancy 2,2 g / day
During lactation 2,6 g / day
Remission of the sign & symptoms a single
intramuscular injection of 100 to 1000 g of
cyanocobalamins or hydroxocobalamins