Hello, could you please tell me what it means when your Iron Ferrozine is too low?
Hello, The words quoted by you refer to the determination of the level of iron in the blood, and the test was performed using the colorimetric method with ferrosine. The very determination of the method of measuring iron levels in blood is a technical detail, information for the physician, for example, for comparing two test results, thanks to which the physician knows whether the test was performed with the same method or with a different method. Low iron levels occur in a variety of disease states and are a consequence of conditions such as insufficient dietary iron intake, problems with gastrointestinal absorption, or excessive loss, for example, from bleeding. The most common cause of a low dietary intake is the use of an inadequate diet with too little iron (for example, due to weight loss). Iron contained in products of animal origin is a valuable form of supply of this element in the diet because it is better absorbed from the digestive tract than iron contained in products of plant origin. For example, iron from veal meat is absorbed by 22%, from liver by 12%, from fish by 11%, and iron in plant products by 3-5%. This difference is due to a different chemical form of iron. In animal products, there is divalent iron (so-called heme iron), and in plant products, trivalent iron (so-called non-heme iron). In addition to iron, for the correct morphology to be correct, it is also important to include other dietary compounds in our diet, such as folic acid, vitamin B12, copper, and cob alt. The formation of iron deficiency may be favored by the consumption of highly processed industrial products, which lose vitamins and minerals as a result of technological processes. Due to the iron content, products are divided into those with a low amount of iron (about 1 mg / 100 g of product), and these products include milk, potatoes and fruit. The second group includes products with an average iron content (from 1 to 4 mg / 100 g of product) and these products include poultry, meat, groats and vegetables. The third group includes products with a high iron content (over 4 mg / 100 g of product) and this group includes offal and legumes. Products containing a lot of iron include pork liver (18.7 mg / 100 g of the product), beef liver (9.4 mg / 100 g of the product), white beans (6.9 mg / 100 g of the product).of the product) and oatmeal (3.9 mg / 100 g of product). It should be emphasized that the treatment of iron deficiency anemia consists primarily of pharmacological treatment (consisting in the administration of iron preparations and other vitamin and mineral preparations) and is carried out on the doctor's order, therefore it is necessary to report the test result to the doctor who ordered it. Signs. Dietary treatment of iron deficiency is supportive. When the cause of iron deficiency is excessive iron loss, for example due to bleeding (in young women the most common cause is heavy menstruation), in addition to the treatment for iron deficiency, causal treatment is used to eliminate the cause of iron deficiency. When the cause of iron deficiency is malabsorption, the cause of the impairment is determined and the underlying condition is treated. If you have your iron level checked by the above-mentioned ferrosine colorimetric method and your iron levels are low, you must visit your GP or the doctor who ordered the test for further treatment. Treatment of iron deficiency anemia is effective and improvement in well-being and results occur quickly. Please do not hesitate to see a doctor! Regards, Dr. n.med. Krystyna Knypl
Remember that our expert's answer is informative and will not replace a visit to the doctor.
Krystyna KnyplInternist, hypertensiologist, editor-in-chief of "Gazeta dla Lekarzy".
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