ANEMIA Flashcards

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1
Q

What is Anemia?

A

the lack of red blood cells or haemoglobin

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2
Q

What leads to a lack of red blood cells or haemoglobin?

A
  • shortage of IRON, VITAMIN B12 & FOLIC ACID
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3
Q

Where are red blood cells made and what do they contain?

A
  • made in bone marrow
  • made with haemoglobin (iron-containing protein which aids in carrying oxygen)
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4
Q

What does the body of an anemic lack?

A

oxygen rich blood

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5
Q

symptoms of an anaemia:

A
  • tiredness
    -weakness
  • breathlessness
  • dizziness
  • headaches
  • poor appetite
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6
Q

what do pernicious anemia patients lack?

A

lack of VITAMIN B12

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7
Q

what does VITAMIN B12 contribute?

A
  • essential for formation of blood cells
  • from animal products
  • plants sources do not provide B12 unless fortified
  • vegetarians/vegans are susceptible to VITAMIN B12 deficiency
    symptoms of deficiency: weight loss, pale, shortness of breath
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8
Q

what do MEGALOBLASTIC anemia patients lack?

A

FOLIC ACID & VITAMIN B12

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9
Q

what can’t the body due due to lack of B12 & FOLIC ACID?

A
  • body cannot produce sufficient amount of red blood cells due to B12 & FOLIC ACID DEFICIENCY
  • they produce large dysfunctional red blood cells
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10
Q

sources of FOLIC ACID:

A

-liver
-orange juice
- dark green vegetables
- wholemeal bread

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11
Q

role of FOLIC ACID:

A

reduces risk of neural tube defects (spinal bifida)

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12
Q

Spina Bifida

A
  • occurs in developing babies spinal cord fails to develop
    symptoms: abnormal tuft of hair, protruding spinal cord
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13
Q

what does an IRON DEFICIENCY ANAEMIA patient lack?

A

they lack iron, which is a component of haemoglobin & gives red blood cells their colour

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14
Q

what does lack of IRON result in:

A
  • lack of energy
  • insufficient cells
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15
Q

causes of ANAEMIA:

A
  • blood loss (menstruation)
  • bleeding in; digestive or urinary tract, blood donation, kidney disease
  • common in adults & adolescents
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16
Q

diet must contain:

A
  1. IRON - constituent of haemoglobin
  2. FOLIC ACID & VITAMIN B12 - forms red blood cells in bone marrow
  3. VITAMIN B12 - helps with proper formation of red blood cells
  4. COPPER & PROTEIN: needed for iron to be used properly
  5. VITAMIN C aids in IRON absorption
17
Q

HAEMOGLOBIN IRON (ANIMAL SOURCES)

A

sources; red meat, offal, eggs, liver, poultry & fish
absorption rate; high
effects; can cause health issues if consumed in large amounts

18
Q

NON-HAEMOGLOBIN IRON (PLANT)

A

sources; whole grain cereals, dried fruit, green leafy vegetables., legumes
absorption rate; low
effects; does not cause health risks if consumed in excess

19
Q

what interferes with mineral absorption?

A
  • PHYTATES ; CEREALS & LEGUMES
  • TANNINS ; TEA, COFFEE, CARBONATED DRINKS, ALCOHOL
  • CALCIUM ‘ BINDS NON- HAEM IRON
  • OXALATES - GREEN LEADY VEGETABLES