TI Flashcards
What is the definition of anaemia?
Anaemia is a condition in which the number of red blood cells (and consequently their oxygen-carrying capacity) is insufficient to meet the body’s physiologic needs
Insufficient oxygen carrying capacity is due to reduced haemoglobin concentration as seen with insufficient RBC
About haemoglobin…
Haemoglobin contains iron and transports oxygen. It is a metalloprotien within RBCs.
Reduction in haemoglobin = anaemia (reduction in oxygen carrying capacity)
About the production of blood cells and where they are…
Blood cells are made within bone marrow. As a child this is mostly within most of the long bones and it is being produced all the time. When we are older it is more predominantly in our pelvis, femur, sternum – the bones have become a bit dried out. We are continually producing RBCs and platelets etc
How are haemoglobin levels used to diagnose anaemia?
Every lab has its own normal range, and the normal range will vary throughout life and also between males and females.
We usually use g/L however some use g/dL and this is why sometimes values may seen to be out by a factor of 10 (eg 7 actually means 70).
From 6 months to 5 years there is a lower normal levels because the child is transitioning from breast milk to using other nutrients, but by adolescence it reaches around the normal range.
Women that aren’t pregnant have slightly lower levels than men, this is because they are menstruating. When women are pregnant it will drop even further – this is because their physiological volume increases so there is a decrease in concentration.
Men however, should stay at around 130 g/L.
Depending on how low you drop tells you how severe the anaemia is
What is normal erythropoiesis?
Maturation of RBCs required Vitain B12 and folic acid for DNA synthesis and iron for haemoglobin synthesis.
- Vitamins
- Cytokines (erythropoietin)
- Healthy bone marrow environment
What are the mechanisms of action of anaemia?
- Failure of production: hypoproliferation, reticulocytopenic
- Ineffective erythropoiesis
- Decreased survival: blood loss, haemolysis, reticulocytosis
For example, when you might have been stabbed you lose a lot of blood which could make you anaemic despite having healthy bone marrow
What deficiencies can cause anaemia?
- Iron deficiency
- Vitamin B12 deficiency
- Folate deficiency
Reduced concentration of Hb means that we can’t get the building blocks from food sources
About iron…
- Essential for O2 transport
- Most abundant trace element in body
- Daily requirement for iron for erythropoiesis varied depending on gender and physiological needs
- Daily requirement depends on TBC production amount, gender, age and physiological needs
What are the daily iron requirements?
Recommended intake assumes 75% of iron is from heme iron sources (meats, seafood). Non-heme iron absorption is lower for those consuming vegetarian diets, for whom iron requirement is approximately 2-fold greater.
Daily dietary iron requirements differ at various stages of development, between men and women, and between pregnant and nonpregnant women. The data reported in this table assume an average dietary iron absorption of 10%.
What food are rich in iron?
- Meats: Liver, Liverwurst, Beef, Lamb, Ham, Turkey, Chicken, Veal, Pork, Dried beef
- Seafood: Shrimp, Dried cod, Mackerel, Sardines, Oysters, Haddock, Clams, Scallops, Tuna
- Vegetables: Spinach, Beet greens, Dandelion greens, Sweet potatoes, Peas, Broccoli, String beans,Collards, Kale, Chard
- Breads & Cereals: White bread (enriched), Whole wheat bread, Enriched macaroni, Wheat products, Bran cereals, Corn meal, Oat cereal, Cream of Wheat, Rye bread, Enriched rice
- Fruits: Prunes, Watermelon, Dried apricots, Dried peaches, Strawberries, Prune juice, Raisins, Dates, Figs
- Other Foods: Eggs, Dried peas, Dried beans, Instant breakfast, Corn syrup, Maple Syrup, Lentils, Molasses
What is the distribution of iron in adults?
• Iron is an essential component of cytochromes, oxygen-binding molecules (ie haemoglobin and myoglobin), and many enzymes
• Dietary iron is absorbed predominantly in the duodenum
• Fe+++ ions circulate bound to plasma transferrin and accumulate within cells in the form of ferritin. Stored iron can be mobilized for reuse.
• Adult men normally have 35 to 45 mg of iron per kilogram of body weight. Premenopausal women have lower iron stores as a result of their recurrent blood loss through menstruation.
• More than two thirds of the body’s iron content is incorporated into haemoglobin in developing erythroid precursors and mature red cells.
• Most of the remaining body iron is found in hepatocytes and reticuloendothelial macrophages, which serve as storage deposits.
• Reticuloendothelial macrophages ingest senescent red cells, catabolise haemoglobin to scavenge iron, and load the iron onto transferrin for reuse.
• Iron metabolism is unusual in that it is controlled by absorption rather than excretion. Iron is only lost through blood loss or loss of cells as they slough.
• Men and nonmenstruating women lose about 1 mg of iron per day. Menstruating women lose from 0.6 to 2.5 percent more per day.
An average 60-kg woman might lose an extra 10 mg of iron per menstruation cycle, but the loss could be more than 42 mg per cycle depending on how heavily she menstruates
How is iron metabolised?
> 1 stable form of iron: Ferric states (3+) and ferrous states (2+).
Most iron is in the body as circulating Hb. Hb: 4 haem groups, 4 globin chains able to bind 4 O2.
The remainder is as storage and transport proteins: ferritin and haemosiderin. These are found in the cells of the liver, spleen and bone marrow.
Iron is absorbed form the duodenum via enterocytes into the plasma and binds to transferring and then transported to bone marrow to make RBCs. Excess absorption of iron is stored as ferritin
How is iron absorbed?
Iron absorption is regulated by GI mucosal cells mechanism: max absorption in the duodenum and proximal jejunum via ferroportin recetpors.
The amount absorbed depends on the type ingested: heme, ferrous (red meat, used to contain haemoglobin) > than non heme, ferric forms which is bound to other substances. Heme iron makes up 10-20% of dietary iron.
Other foods, GI acidity, state of iron storage levels and bone marrow activity affect absorption. Vitamin C helps absorption while milk/dairy decreases absorption, especially in children
How is iron regulated by Hepcidin?
“The iron regulatory hormone hepcidin and its receptor and iron channel ferroportin control the dietary absorption, storage and tissue distribution of iron…
Hepcidin cause ferroportin internalisation and degradation, thereby decreasing iron transfer into blood plasma from the duodenum, from macrophages involved in recycling senescent erythrocytes, and form iron-storing hepatocytes.
Hepcidin is feedback regulated by iron concentrations in plasma and the liver and by erythropoietic demand for iron.”
You can’t excrete it but there is a regulatory mechanism
How is iron transported and stored?
- Iron transported from enterocytes and then either into plasma or stored as ferritin
- Once attached to transferrin binds to transferrin receptors on RBC precursors
- A state of iron deficiency will see reduced ferritin stores and then increased transferrin
Transferrin will go up as you are trying to get whatever iron there is into RBCs as quickly as possible
What various iron studies are there?
- Serum Fe: hugely variable during the day
- Ferritin: primary storage protein and providing reserve, water soluble
- Transferring saturation: ratio of serum iron and total iron binding capacity – revealing % of transferring binding sites that have been occupied by iron
- Transferrin/Transferrin receptors: made by liver, production inversely proportional to Fe stores. Vital for Fe transport. Uptake of Fe from protein needs transferrin to be attached to the cell via the transferrin receptor
Some are useful, and some are not. We can test for the serum iron which gives us a number of the amount of iron in the serum. This doesn’t tell us how much is in the RBCs or how much it goes up however, and it is very different throughout the day and in response to meals – so it is not very useful.
Ferritin is relatively easy to do. It is very reliable for iron deficiency. If it is low we now that we don’t have enough stored iron.
Transferrin saturation can be measured. We can see how much there is and if it goes up. We can also test for saturation
What is total iron binding capacity?
This is a measurement of the capacity of transferring to bind iron. It is an indirect measurement of transferrin – a transport protein that carried iron. TIBC is technically easier to measure in the laboratory than transferrin levels directly.
In IDA, TIBC is high…
There is more transferrin produced, aiming to transport more iron to tissues in need
What are the causes of iron deficiency?
¬ NOT ENOUGH IN: poor diet, malabsorption, increased physiological needs
¬ LOSING TOO MUCH: blood loss, menstruation, GI tract loss, parasites
What iron deficiency investigations might be done?
- FBC: Hb, MCB, MCH, reticulocyte count
- Iron studies: ferritin, transferrin saturation
- Blood film
- BMAT (bone marrow aspiration trephine) and iron stores – but this is rarely done now
What are the stages in the development of IDA?
• Before anaemia develops, iron deficiency occurs in several stages.
• Serum ferritin is the most sensitive laboratory indicators of mild iron deficiency. Stainable iron in tissue stores is equally sensitive, but is not performed in clinical practice.
• The percentage saturation of transferrin with iron and free erythrocyte protoporphyrin values do not become abnormal until tissue stores are depleted of iron.
• A decrease in the haemoglobin concentration occurs when iron is unavailable for haem synthesis.
MCV and MCH do not become abnormal for several months after tissue stores are depleted of iron
What might the laboratory results of IDA be?
It shows red cells that are in general much smaller than a neutrophil, with marked anisocytosis (variation of the red cell size) and hypochromia (area of central pallor of red cells that is larger than normal, indicating a low MCHC).
The RBCs stain blue as the Hb is stained
What is the prevalence of iron deficiency anaemia?
World’s most common nutritional deficiency
o 2% in adult men (70 years old
o 10% in caucasion, non-Hispanic women
o 19% in African-American women
o Common cause of referral
o Excessive menstrual losses 1st cause in premenopausal women
Blood loss from the GI tract is the most common cause of IDA in adult men and postmenopausal women.
Iron deficiency is the most common nutritional deficiency as well as the most common cause of anaemia throughout the world and a common cause of referral.
Premenopausal women with excessive menstrual losses are particularly at risk of developing iron deficiency anaemia (IDA)
What are the signs and symptoms of iron deficiency anaemia?
Symptoms:
- Fatigue
- Lethargy
- Dizziness
Signs:
- Pallor of mucous membranes
- Bounding pulse
- Systolic flow murmurs
- Smooth tongue
- Koilonychias
What is microcytic anaemia?
low Hb and high MCV with normal MCHC