Anemia is a laboratory finding, not a final diagnosis. It means you have a low red-blood-cell count, and further testing is necessary to determine why the count is low. Follow-ups may include a blood test to measure the level of iron in your blood as well as another to determine the level of iron your body stores. This second test is helpful in differentiating anemia that’s caused by iron deficiency from anemia that accompanies chronic inflammatory diseases (such as lupus, arthritis or HIV)
Symptoms
Pale skin color
Fatigue
Irritability
Weakness
Shortness of breath
Sore tongue
Brittle nails
Unusual food cravings
Decreased appetite (especially in children)
Headache - frontal
Blue tinge to sclerae (whites of eyes)
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By far the most common type of anemia in women is iron-deficincy anemia, which is primarily caused by excessive bleeding (typically from menstruation) or by a combination of bleeding and poor diet. If you:
- don’t eat many iron-rich foods - seafood, lean meats or fortified cereals,
- saturate more than five tampons or pads daily for the four or five days of your period, or
- bleed regularly between periods, you may have iron-deficiency anemia. After diagnosis, your doctor may recommend eating more iron-rich foods in combination with foods high in Vitamin C, which improves iron absorption. You doctor may also advise an iron supplement
Iron Rich Foods
Clams
Pork Liver
Oysters
Chicken Liver
Mussels
Beef Liver
Enriched breakfast cereals
Cooked beans and lentils
Pumpkin seeds
Blackstrap Molasses
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