Iron deficiency anemia, refers to small cell hypochromic anemia and related iron deficiency abnormalities caused by iron deficiency leading to abnormal hemoglobin synthesis. Iron deficiency anemia caused by insufficient iron in the body is a common and frequent disease, especially in economically underdeveloped areas of infants and young children, women of childbearing age and a variety of chronic blood loss patients with a higher incidence. Iron deficiency anemia patients, the primary disease should be actively treated. Nutritional treatment measures mainly include improving diet, fortifying iron in staple food ingredients and condiments, and taking iron supplements.

(1) adhere to the selection of iron-rich foods

Livestock, poultry and animal offal are rich in heme iron, iron absorption rate is higher; most vegetables, cereals, legumes in the iron is mainly non-heme iron, low absorption rate, such as spinach in the iron can only be absorbed about 2%. Therefore, iron supplementation should increase the animal meat, poultry meat and its offal and other animal-based foods. Black fungus, nori, black sesame and other non-animal food is also rich in iron, can increase intake.

(2) choose more vitamin C-rich foods

The iron in vegetables, although relatively low absorption rate, but due to the richness of vitamin C, which can promote the absorption of iron, should also be appropriate supplement. In addition to vitamin C, citric acid and fructose in fruits also contribute to iron absorption, and can be used with meals with freshly squeezed juice or eating fresh fruits to promote iron absorption.

(3) Reduce the intake of substances that have an impact on iron absorption

Food phytates, oxalates, phosphates, carbonates, calcium, zinc, etc. will affect the absorption of iron; tannins in tea and polyphenols in coffee and cocoa will also affect the absorption of iron. The above foods should be avoided with iron-rich foods. It is recommended that tea be consumed 1 to 2 hours after a meal; calcium-rich milk and other dairy products can be consumed as a snack between meals instead of with meals; foods rich in nutrients that inhibit iron absorption can also be consumed in the meal with the lowest iron content, such as tea or dairy products with a cereal breakfast that is low in iron content.

(4) Supplemental iron

Preferred oral iron, but to be taken with meals, can reduce gastrointestinal reactions. Generally take 3 months after the hemoglobin can rise or return to normal, but should continue to take another 4 to 6 months, until the ferritin return to normal before discontinuing. For those who are intolerant to oral intake or have impaired absorption, intramuscular injection of iron may be used.

(5) Recommended foods

Iron-rich foods such as pig liver, pig kidney, duck blood, duck liver, egg yolk, abalone, mussels, clams, mussels, snails, sea cucumbers, shrimp, kelp, seaweed, dried mushrooms, shiitake mushrooms, black fungus, black sesame seeds, sesame seed paste, soybeans, black beans, dried tofu, raisins, etc.; vitamin C-rich foods are mainly fresh vegetables and fruits such as chili, pea shoots, tomatoes, cauliflower, bitter melon, sour dates, hawthorn, bok choy, papaya, oranges, kiwi.

(6) Choose less or avoid choosing food

Tea, coffee, cocoa contain tannins or polyphenols, affecting iron absorption, should be consumed less; calcium preparations, zinc preparations, acid inhibitors, etc. affect iron absorption, should be consumed less or with iron preparations, iron-rich foods at the wrong time. Phytate and oxalate in shelled grains and some vegetables can affect iron absorption.