VERIFIED CONTENTAuthor: Dominika Wilk

Iron deficiency anemia is the most common type of anemia seen in vegans. The reasons for its occurrence may be various, although it is usually caused by a poorly composed diet. Find out what factors contribute to the emergence of anemia in vegans and how to prevent anemia prophylactically.

Iron deficiency anemiais anemia as a result of which the bone marrow erythropoiesis, the process of the formation of new red blood cells, is disturbed. When there is too little iron in the body and it cannot be used in the production of red blood cells in the amount needed for this process, the red blood cells formed in the marrow are small and contain insufficient amount of hemoglobin. Due to the fact that hemoglobin is responsible for the transport of oxygen, when its amount is reduced, the body becomes weaker and more tired.

Symptoms of iron deficiency anemia

The most common symptoms of iron deficiency anemia are:

  • weakness,
  • headaches,
  • sleepiness,
  • apathy,
  • concentration disorders,
  • very pale and dry skin,
  • hair loss and brittleness,
  • nail brittleness, spoon-shaped nails
  • gingivitis or tongue inflammation, chewing,
  • reddening or smoothing of the tongue,
  • Appetite disturbance or distorted appetite.

Causes of iron deficiency anemia in vegans

There can be many causes of anemia. One of them is a poor diet. Many people who switch to vegetarianism create their diets on the basis of subtraction - mainly of animal products.

So they eat the same as before, only without the addition of meat, animal products such as eggs or cheese. So they eat a sandwich with vegetables for breakfast, potatoes and salad for lunch, and a vegetarian pizza for dinner. This type of nutrition is very poor and in the long run causes large deficiencies of protein, calcium and iron.

Iron is an essential ingredient in the formation of hemoglobin, which carries oxygen. If we do not supply enough of it, then our cells experience a deficit of oxygen. Then we feel weary and get tired faster.The best sources of iron are: meat and animal products, e.g. eggs, but they are forbidden on a vegan diet.

For this reason, it is so important that vegans properly replace the deficit of meat and find good sources of this element in the plant world. When they don't, iron deficiency will lead them to anemia.

Another cause of anemia in vegans, as with all people, may be impaired iron absorption. This means that a person can consume sufficient amounts of iron-containing products, but will not absorb it poorly. This is what happens in people suffering from celiac disease who have damaged intestinal villi or suffer from inflammatory bowel diseases. Also, resections of the small intestine, as well as bariatric surgeries where the stomach has a reduced surface area (and therefore a smaller area of ​​iron absorption), can lead to anemia.

The proper acidic pH of the stomach is also necessary for the proper absorption of iron, which is why in the case of disorders of hydrochloric acid secretion, infection with Helicobacter Pylori bacteria, autoimmune gastritis, the absorption of this element may be impaired.

Iron deficiency anemia can also occur as a result of excessive bleeding, which in women occurs during heavy menstruation, and in others it is the result of major trauma, the condition after operations and procedures. Blood loss can also occur from long-term use of non-steroidal anti-inflammatory drugs, which cause minor bleeding in the digestive system, and from inflammatory bowel disease, where occasional occult blood loss in the stool occurs.

Iron deficiency anemia may also appear in periods of increased demand for this element (and not supplying it in adequate amounts), e.g. when a woman becomes pregnant or breastfeeding. In the first trimester of pregnancy, the amount of iron intake should be doubled, and during lactation, the woman should take 100 mg more iron than normal.

Children have an increased demand for iron, especially those who grow intensively:

  • babies,
  • children 2-3 years old.

If they are not provided with an adequate supply of this element (because their parents will serve them vegan dishes without taking into account iron-rich foods), then they may develop anemia.

How is iron deficiency anemia diagnosed?

To diagnose iron deficiency anemia you should first of all:

  • morphology,
  • level testiron,
  • ferritin level test,
  • transferrin test,
  • TIBC,
  • iron curve.

With iron deficiency anemia you will see a decrease in values ​​such as:

  • RBC (red blood cell count),
  • HGB (hemoglobin),
  • HCT (hematocrit).

There will also be a decrease in MCH and MCHC - they indicate the content of hemoglobin in blood cells.

Also MCV - blood cell volume index, will be low, because with iron deficiency anemia blood cells are small. The ferritin, which indicates your body's iron stores, will also be lowered, as will your iron levels itself.

The transferrin index will be increased, which will catch iron from the body (which is logical: because when there is not enough iron, the body tries to obtain as much of it as possible). The iron curve is also a very important test in iron deficiency anemia.

It is performed similarly to the sugar curve, so the blood is tested on an empty stomach, and then after administering a few tablets containing iron.

The curve that will be the result of this test may indicate either a problem with absorption - then it will be flat or a large iron deficiency - when it suddenly gets very high and steep.

Treatments for anemia in vegans

Treatment for anemia in vegans depends on the cause of the anemia. If it is a diet, you should first of all ask your dietitian to compose the daily menu so that it includes plant sources of iron.

Due to the fact that plants contain non-heme iron less well absorbed by the body (meat products contain heme iron, which is absorbed even in 15%, while non-heme iron from plants is absorbed in 5%), it is necessary to support its assimilation.

What affects better iron absorption is the presence of vitamin C. Therefore, when consuming products rich in this element, such as :

  • pumpkin seeds,
  • soybeans,
  • mak,
  • pistachios,
  • lentils.

It is necessary to add fruits and vegetables rich in vitamin C, such as:

  • parsley,
  • sea buckthorn,
  • blackcurrant,
  • strawberries,
  • raspberries,
  • lemon etc.

The absorption of iron is also favored by the presence of vitamin A, beta-carotene, as well as lactic acid present in fermented products.

It is worth remembering that there are certain food ingredients that inhibit iron absorption. These include, for example, tannin from black tea, or caffeine found in cola or coffee. So in order not to disturb the absorptioniron, it is recommended to avoid drinking coffee or tea immediately after a meal.

What hinders iron absorption is also the fiber and phytates contained in the pods. So in order to improve the absorption of iron from legumes, it is worth soaking them beforehand.

Also, oxalates in sorrel or spinach may impede the absorption of iron, so you should not combine them with the mentioned, for example, pumpkin seeds, sunflower seeds or millet.

If dietary advice and changes do not help to raise iron levels and improve morphology, see your doctor for further steps.

The doctor may suggest oral iron supplementation, but due to the fact that it is very burdensome for the body, medics do not do it too hastily. They have previously commissioned an iron curve to show if the level of iron absorption is at the right level.

If a person is poorly absorbing iron, oral iron supplementation will not help, because the body will not absorb iron from the digestive system anyway. There is therefore the option of administering iron intramuscularly or intravenously. However, before this type of intervention takes place, it is necessary to find the cause of anemia and rule out all diseases that could affect it.

Category:

Cardiology