Iron deficiency anaemia

Abstract

The RCN Learning Zone is a FREE online service to help RCN members with their continuing professional development and professional portfolio management. The RCN Learning Zone can be found at www.rcn.org.uk/members/learningzone.php This practice profile is based on NS626 Derbyshire E (2012) Strategies to improve iron status in women at risk of developing anaemia. Nursing Standard. 26, 20, 51-57. I was interested to read the learning zone article on iron deficiency anaemia because it enhanced my understanding of the subject and increased my ability to advise women during my work as a nurse in a centre for sexual health. I was aware that individuals with iron deficiency experience symptoms such as abnormal fatigue, poor concentration and difficulty regulating body temperature. I also knew that women of childbearing age are especially susceptible to iron deficiency because of blood loss during menstruation and the nutritional demands of pregnancy. It was interesting to learn that neurological development and fetal growth can be affected by iron availability, and that premature birth and low birth weights are more common when mothers have iron deficiency. Therefore, healthcare professionals should advise and assist women to optimise their iron status before pregnancy and childbirth. Treating women at risk of iron deficiency with iron supplements is problematic because of the common side effects of nausea and constipation. As these conditions are exacerbated in pregnancy, it was interesting to learn how to treat iron deficiency anaemia effectively through the use of simple dietary management strategies. The article drew attention to a wide range of foods with high iron content, including cockles, sesame seeds, sardines and liquorice, the iron concentration of which greatly exceeds that of foods commonly associated with iron, such as lean beef and spinach. I was surprised by the need to avoid drinking tea while consuming foods rich in iron. I was unaware that calcium-rich foods, such as milk, yogurt and cheese, and foods containing phytates (for example, wholegrains, legumes and nuts) can interfere with iron absorption.