Exam 3 anemia and Fe Flashcards
Hemoglobin
Iron containing protein. Hemoglobin in RBC transports oxygen to body cells and carries carbon dioxide away from them
Heme
A readily absorbable form of iron found in meat, fish and poultry that is chemically associated with certain proteins
Anemia
Oxygen carrying capacity of the blood is decreased because there is insufficient iron to make
hemoglobin
On average, do men and/or women consume recommended levels of dietary iron
On average men consume the recommended levels of dietary iron
Heme iron sources
Heme iron found in animals only, red meats
Non-heme sources
iron found in plants and animals, green leafy vegetables
How much non heme iron is absorbed
<10%
How much non heme iron is absorbed
25%
Eating a mixed diet of heme and non heme iron allows you to absorb
18%
List two factors that reduce the rate of absorption of non-heme iron. Do these factors influence the rate of absorption of heme iron?
Acidic GI tract, eating meat, fish and poultry and gut integrity. These do not increase the rate of absorption of heme iron
iron deficiency anemia
Oxygen carrying capacity of the blood is decreased because there is insufficient iron to make
hemoglobin
What populations groups in the US are at increased risk for iron deficiency
Women who menstruate, Young children, elderly, vegetarians, lower income, endurance athletes, pregnancy, GI disorders
hemachromatosis
An inherited disorder that results in increased iron absorption. Occurs when genes involved in regulating iron uptake are defective, so excess iron is allows to enter the circulation. If allowed to progress, it can damage the heart, liver and increase the risk for diabetes and cancer.
Why is iron toxicity a concern in young children in the US
Drinking too much milk
