Iron deficiency anaemia

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Iron Deficiency Anaemia Dr. Zina Adnan MB,Ch.B , FICP

Iron deficiency is the commonest cause of anemia throughout the world. as the body has a limited ability to absorb iron, only 5 – 10 % of dietary iron is normally absorbed, this proportion can be increased to 20 – 30% in iron deficiency anaemia. It is the most important cause of microcytic hypochromic anemia, in which all three red cell indices: MCV, MCH, MCHC are reduced.

Body Iron Distribution (Total Body Iron =( 3 – 4 g) Haemoglobin (65-70% ): contains about two third of body iron. Plasma iron (<1%): is carried by a specialized protein called transferrin into developing erythroblasts in the bone marrow. Transferrin obtains iron mainly from reticulo-endothelial cells (macrophages). Storage iron (20-25%): Some of the iron is stored in the reticulo-endothelial cells (RE cells) as haemosiderin and ferritin. Myoglobin and enzymes of cell respiration (10%): Iron is also present in muscles as myoglobin and in most cells of the body in iron containing enzymes. Dietary Iron: Meat and in particular liver is a better source of iron than vegetables, eggs or dairy foods. Iron absorption:

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Iron deficiency anaemia by Alisidiq - Issuu