Anaemia Causes, Symptoms, and Iron Nutrition

Vocabulary flashcards covering the definition, symptoms, causes, nutritional forms of iron (haem vs. non-haem, HBV vs. LBV), absorption factors, and management of anaemia.

Anaemia

A condition caused by a lack of red blood cells in the blood or a lack of haemoglobin in the red blood cells due to a shortage of iron, vitamin B12, and folic acid (B9).

Red blood cells

Cells produced in the bone marrow that contain haemoglobin and are responsible for transporting oxygen throughout the body.

Long-term anaemia

A prolonged, severe health condition that can cause damage to the heart, brain, and other organs, and may lead to death.

Symptoms of anaemia

Physical manifestations of low red blood cells or haemoglobin, including fatigue, headache, yellowish skin, irregular heartbeats, chest pain, cold hands, dizziness, leg cramps, and insomnia.

Haem iron

Iron found in animal products (such as meat, fish, and poultry) in ferrous form; it has high bioavailability, is absorbed directly into the bloodstream, and is less affected by other dietary components.

Non-haem iron

Iron found in plant-based foods (such as beans, lentils, and spinach) in ferric form; it has lower bioavailability, requires conversion to ferrous form for absorption, is enhanced by vitamin C, and is inhibited by phytates, calcium, and tannins.

HBV iron (High Biological Value Iron)

Iron that comes from animal sources, is high in haem iron, and is better absorbed by the body.

LBV iron (Low Biological Value Iron)

Iron found in plant sources that consists mostly of non-haem iron; absorption is less efficient but can be improved with proper food combinations.

Ferrous form

The chemical state of iron found in haem iron from animal products that allows direct absorption into the bloodstream.

Ferric form

The chemical state of iron present in plant-based non-haem iron that requires conversion into the ferrous form before it can be absorbed.

Non-haem iron inhibitors

Dietary substances that decrease non-haem iron absorption, specifically phytates, calcium, and tannins.

Non-haem iron enhancer

A dietary component, notably vitamin C (found in citrus fruits, tomatoes, melon, and berries), that increases the absorption of non-haem iron.

Insoluble tannin complexes

Chemical compounds formed when consuming tea, coffee, or carbonated cool drinks that can reduce iron absorption by $50\%$.

Causes of insufficient red blood cell production

Dietary lack of iron, folic acid, copper, or vitamins B12, C, and B2; poor iron absorption from diarrhoea or medication; infections/medications in HIV/AIDS; rapid growth in children; and pregnancy.

Causes of blood loss-related anaemia

Significant loss of blood resulting from severe menstrual bleeding, bleeding in the digestive or urinary tracts, surgery, ulcers, and cancer.

Blood transfusion

A medical intervention advised in serious cases of anaemia to rapidly replenish red blood cell count.