Chapter 7 - Iron Metabolism and Hypochromic Anemias

Explain the function of iron in relation to hemoglobin

Evaluate the processes of iron absorption, transport, regulation, and storage related to erythropoiesis

Identify the most common causes of hypochromic anemias given complete blood count (CBC) results.

Assess the pathophysiology of iron deficiency anemia, anemia of chronic inflammation, sideroblastic anemia, and the porphyrias.

__% daily iron intake directed toward Hgb synthesis

80

sources of iron

dietary = heme (animal) and nonheme (plant and animal)

foods rich = meats, seafood, legumes, green vegetables, fortified cereals, and prunes

bioavailability = 5-18%

a