Iron deficiency anemia medical therapy

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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief:

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Overview

Medical Therapy

  • Iron supplementation is recommended among patients with iron deficiency anemia.
  • Pharmacologic medical therapies for iron deficiency anemia include (either) oral iron supplements, parenteral iron supplements, erythropoetin and blood transfusion.

Iron deficiency anemia

  • 1. Mild anemia
    • 1.1 Adults- (Hb -11.0-11.9 g/dL in women and 11.0-12.9 g/dL in men)
      • Ferrous sulfate/ferrous gluconate/ferrous fumarate PO 100mg per day for 4 weeks.
    • 1.2 Pediatrics- (Hb <9g/dl)
      • Ferrous sulfate 3mg/kg PO for 8-12 weeks.
  • 2. Moderate anemia
    • 2.1- Adults( Hb 7-11g/dL)
      • Ferric carboxymaltose in a dose of 750mg ( 50mg/ml/min) IV once a week for 2-4 weeks.
    • 2.2 Paediatrics- (Hb 5-9g/dl)
      • Iron sucrose in a dose of 200mg (30mg/ml/min) IV once a week for 2-4 weeks.
  • 3. Severe anemia
    • 3.1 Adults (Hb <7g/dl in individuals without co morbidities and <8g/dl in patients with heart diseases)
      • Blood transfusion- units of packed red blood cellsdepending on the Hb level
      • 2 units of blood increase 1 g/dl of Hb.
    • 3.2 Paediatrics (Hb <5g/dl)
      • Blood transfusion- Units of packed red blood cells depending on the Hb level.
      • 1 unit given over 3-4 hours.
  • Iron deficient individuals need to consume iron rich diet.
  • Source of iron rich foods is mentioned below:
Template:Col-2
Selected Food Sources of Heme Iron
Food Serving
size
Miligrams
per serving
% DV*
Chicken liver (cooked) 3˝ ounces 12.8 70
Oysters(breaded and fried) 6 pieces 4.5 25
Beef, chuck (lean, braised) 3 ounces 3.2 20
Clams (breaded, fried) 1 cup 3.0 15
Beef tenderloin (roasted) 3 ounces 3.0 15
Turkey ( dark meat, roasted) 3˝ ounces 2.3 10
Beef, eye of round (roasted) 3 ounces 2.2 10
Turkey, light meat (roasted) 3˝ ounces 1.6 8
Chicken, leg, meat only (roasted) 3˝ ounces 1.3 6
Tuna, fresh bluefin (cooked) 3 ounces 1.1 6
Chicken breast (roasted) 3 ounces 1.1 6
Halibut (cooked) 3 ounces 0.9 6
Blue crab (cooked) 3 ounces 0.8 4
Pork loin (broiled) 3 ounces 0.8 4
Tuna white (canned in water) 3 ounces 0.8 4
Shrimp (mixed species, cooked) 4 large 0.7 4

Template:Col-2

Selected Food Sources of Nonheme Iron
Food Serving
size
Miligrams
per serving
% DV*
Ready-to-eat cereal (100% iron fortified cup 18.0 100
Oatmeal, instant, fortified (prepared with water 1 cup 10.0 60
Soybeans, mature (boiled) 1 cup 8.8 50
Lentils (boiled) 1 cup 6.6 35
Kidney beans mature (boiled) 1 cup 5.2 25
Lima beans large, mature (boiled) 1 cup 4.5 25
Navy beans mature (boiled) 1 cup 4.5 25
Ready-to-eat cereal (25% iron fortified) 1 cup 4.5 25
Black beans mature (boiled) 1 cup 3.6 20
Pinto beans mature (boiled) 1 cup 3.6 20
Molasses (blackstrap) 1 tablespoon 3.5 20
Tofu (raw, firm) ˝ cup 3.4 20
Spinach (boiled, drained) ˝ cup 3.2 20
Spinach (canned, drained solids) ˝ cup 2.5 10
Black-eyed peas (cowpeas) (boiled) ˝ cup 1.8 10
Spinach (frozen, chopped, boiled) ˝ cup 1.9 10
Grits (white, enriched 1 cup 1.5 8
Raisins (seedless, packed) ˝ cup 1.5 8
Whole wheat bread 1 slice 0.9 6
White bread (enriched) 1 slice 0.9 6

References

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