Iron deficiency - causes, symptoms and treatment

Lack of trace element iron

Iron deficiency is a widespread phenomenon that can occur for a variety of reasons and sometimes has a significant impact on the health of those affected. In general, causes such as insufficient intake of iron via the diet, insufficient absorption of iron in the body or significant blood loss are mentioned as causes.

According to the Federal Institute for Risk Assessment (BfR), about ten percent of women and three percent of men in Germany suffer from iron deficiency. Which triggers can be individually related and which treatment options are available can be found in the following chapters.

contents

• Lack of trace element iron
• definition
• Daily iron needs
• Symptoms of iron deficiency
• Causes of iron deficiency
• diagnosis
• treatment
• Foods against iron deficiency
• Treatment in Naturopathy

definition

Iron deficiency describes a deficiency of the organism with the required trace element, which can theoretically go without further symptoms. The deficiency causes physical complaints, these are not infrequently due to a so-called iron deficiency anemia (anemia). Because the iron is needed for the formation of red blood cells and a deficiency causes the development of a corresponding anemia, which can bring extremely serious symptoms. If the first symptoms appear before the anemia, this is referred to in the professional world as sideropenia.

Iron is needed for the formation of red blood cells. (Image: phonlamaiphoto / fotolia.com)

Daily iron needs

Only four to five grams of iron are found in the human organism and the iron requirement per day is generally well below five milligrams. But more of the trace element needs to be ingested through the diet than the organism actually needs, as only a fraction of the absorbed iron can be made available to the organism via so-called absorption. The rest is excreted through the digestive tract.

The German Society for Nutrition (DGE) recommends the intake of ten to 15 milligrams of iron per day to cover the daily needs of adolescents and adults. Children should therefore take eight to ten milligrams of mineral a day, pregnant women 30 milligrams and breastfeeding 20 milligrams. In the organism, much of the iron (more than 65 percent) is bound to the hemoglobin in the red blood cells. Furthermore, there are larger proportions in the so-called depot iron such as ferritin or hemosiderin, in certain enzymes and in myoglobin.

Symptoms of iron deficiency

Iron deficiency can trigger a wide range of complaints. These range from psychological impairments to changes in the appearance of the skin, hair and nails to the development of anemia with corresponding other symptoms. The impairments arise because the trace element plays an important role in oxygen transport, oxygen uptake and certain cell functions. The energy metabolism is also dependent on an adequate supply of iron. The actual amount required is minimal overall.

If iron is lacking in the body, unspecific symptoms such as impaired performance, chronic fatigue, lack of concentration or dizziness often appear first. In the further course, the skin appearance of those affected appears increasingly pale. Often occur brittle nails and nail changes such as grooves and so-called Koilonychien (trough-shaped changes). Torn corners of the mouth (angular cheilitis) are another typical side effect.

Constant fatigue and concentration problems can be caused by iron deficiency. (Image: stokkete / fotolia.com)

The result of a deficiency of the organism with iron may be diffuse hair loss and brittle hair or split ends. If angular cheilitis, nail changes, impaired hair growth as well as tongue burning and dysphagia (dysphagia) due to mucosal defects are common, this is referred to as Plummer-Vinson syndrome. The syndrome is considered a risk factor for the development of esophageal cancer.

Due to the lack of blood formation is significantly affected over time and it develops a so-called iron deficiency anemia. This is primarily characterized by a low oxygen transport capacity of the blood and a corresponding undersupply of the organism with oxygen. This often leads to headaches, blurred vision, tinnitus, short-term unconsciousness, nausea and vomiting.

In addition, since the organism tries to maintain the oxygen supply defying lower oxygen transportability of the blood, often an increased respiratory rate and an accelerated heart rate up to the heart rate occur.

Occasionally, as a result of iron deficiency, a restless legs syndrome develops, which describes a neurological disorder with emotional disorders and constant urge to move in the legs (sometimes in the arms).

Causes of iron deficiency

In most cases, the undersupply is due to a low intake of iron through the diet. Certain groups of people, such as pregnant or breastfeeding women are particularly at risk because of their already increased iron needs. The widespread opinion that vegetarians are also at risk is now clearly refuted. With the appropriate intake of iron-containing fruits and vegetables, legumes and cereals, the required daily dose is easily reached.

One-sided nutrition with low-iron or low-nutrient foods, however, represents a risk that should not be underestimated. However, meat usually contains a relatively high proportion of iron, so that the risk of a shortage tends to decline given the extremely increased consumption of meat in modern industrialized nations. But even with adequate intake of the mineral through the diet, the absorption can be so low that the organism is in the end too little iron available.

The daily iron requirement can also be covered without meat. Much of the trace element is found in legumes, almonds and dried fruit, for example. (Image: airborne77 / fotolia.com)

In addition to the low absorption and absorption of the trace element, an increased blood loss can lead to deficiency, as more iron is needed for the formation of red blood cells. For example, in patients with bleeding in the gastrointestinal tract, anemia (anemia) caused by iron deficiency often appears after some time. Even young women with heavy menstrual bleeding occasionally suffer from appropriate complaints. However, iron deficiency anemia caused by bleeding is relatively rare compared to that caused by malnutrition.

diagnosis

First of all, a blood analysis is needed to determine the defect clearly. For example, the concentration of ferritin and hemoglobin is determined. A determination of the direct iron content in the blood has no significance for the diagnosis, since this varies greatly and is not available to the organism in the required form. Furthermore, a high iron content in the blood can also be attributed to an insufficient absorption, which in turn favors the occurrence of an undersupply.

If the blood tests confirm the suspicion, it remains to be determined whether this is due to malnutrition, insufficient absorption or loss of blood, and then to initiate appropriate treatment.

treatment

Decisive for the successful treatment is usually a corresponding conversion of the diet to iron-containing foods and absorption-promoting ingredients such as vitamin C, sulfur-containing amino acids (cysteine) and fructose. However, foods that reduce iron absorption, such as black tea, coffee, calcium salts or the oxalates in spinach, beetroot, rhubarb and cocoa, should be avoided as part of the therapy.

In severe cases, a drug treatment is possible, but this must be well considered, because too high an iron intake can also develop a toxic effect in the body.
Thus, for example, an excessive Ferritinspiegel threatens damage to the heart muscle, the liver and the pancreas, because the iron is stored in the organs.

The drug treatment with iron supplements is therefore only considered if the conversion of the diet can not be eliminated. Especially since these Ppräparate often cause significant side effect in the gastrointestinal area (for example, abdominal pain). If the oral administration of the medication does not lead to the desired result, it can be used as an infusion.

Foods against iron deficiency

As a rule, a consistent conversion of diet to foods with high iron content can be successfully remedied. In addition to dark meats and offal, these include numerous plant foods such as certain spices (black pepper, dried coriander or parsley), corn salad, peas, beans, broccoli or rye and wheat wholegrain. Gradually, a normalization of the ferritin level, which is considered as a long-term measure of the iron balance of the organism.

According to the Federal Institute for Risk Assessment, however, the foods with extra iron supplementation that have also been available in Germany for some years are rather critical and should only be used after consultation with a doctor. "Since, according to the current state of knowledge with a permanently high supply of iron, the risk for the development of heart and cancer diseases increases, the Federal Institute for Risk Assessment (BfR) advises against the accumulation of food with iron," said the official position. Iron-fortified breakfast cereals and iron-containing supplements are therefore not recommended.

If iron deficiency anemia can not be controlled by medication, a blood transfusion remains the last treatment option.

Treatment in Naturopathy

Essentially, treatment in naturopathy is also based on nutritional therapy, which aims to increase iron absorption and improve absorption. In addition, the biochemical functional agent Ferrum phosphoricum (Schüssler salt no. 3) can be used in the area of ​​Schüssler salts in order to dissolve utilization blockages and to stimulate an increased absorption of iron from the diet. Homeopathic proven remedies are Ferrum metallicum D12 2 × 3 and Prunus D6 3 × 3 and Cuprum metallicum D12 2 × 3.

In general, the iron deficiency can be counteracted in a variety of ways with the means of nature, whereby an excitation of the digestive function by plant preparations with bitter substances such as Swedish herbs comes into question. Other proven home remedies for iron deficiency are nettle tinctures, dandelion tea and raspberry juice.

However, as a rule, on the basis of nutritional therapy, successful treatment of undersupply already succeeds, so that more far-reaching measures become necessary only in the case of complications. (fp, nr, last updated on June 9, 2017)
Specialist supervision: Barbara Schindewolf-Lensch (doctor)