This type of anemia, which is the most common form, can be caused by not absorbing this mineral during digestion, chronic bleeding or by an insufficient intake of iron in the diet.
Ángela María Cabal Pérez, Nutritionist & Dietician, practitioner at Coomeva Private Healthcare
18 mg of iron is the average daily recommended amount for women between ages 19 and 50.
A key part of your diet
Iron is a mineral that is essential to producing red blood cells, which are responsible for providing oxygen to your body’s tissues. Mild iron deficiency can go by unnoticed, as well as an increase in this mineral, and can cause symptoms such as weakness, fatigue, dizziness, pale skin color, lack of appetite, irritability, an inability to concentrate and memory loss, which can affect school and work performance.
The primary cause of this condition is attributed to having a diet that is low in foods with this mineral. Some strategies for increasing your bioavailability (absorption) of this mineral include adding lime to your salads, combining ingredients and adding moringa powder to your beverages (with caution). It can also be caused by cancer-related bleeding or bleeding caused by certain medications. Digestive system disorders, such as celiac disease and Chron disease, also affect the body’s ability to absorb iron.
6 months to five years of age is the period in which children are most vulnerable to having anemia. Women who are pregnant or breastfeeding are also vulnerable to it.
Iron from animal products (heme) is obtained from foods such as beef, liver and organ meats, chicken, turkey, fish and seafood.
Iron from plant products (non-heme) can be found in dry grains such as beans, eggs and green leafy vegetables. The body absorbs this form of iron less than their animal counterparts.
Try to combine meats with vegetables, grains or cereals and eat them along with citrus fruit juices (a source of vitamin C).