A lack of iron in the body causes a type of anemia called iron-deficiency anemia, which is a common condition, especially among young children between the ages of three months and two years, and during periods of rapid growth starting in adolescence. It occurs when the body does not have enough iron to make hemoglobin, a protein in the structure of red blood cells that allows them to carry oxygen throughout the body.

Iron deficiency anemia is most often caused by a diet low in iron, but there may be other causes. For example, during periods of rapid growth of babies (growth spurts) and teenagers, the body needs more iron and red blood cells, their deficiency causes anemia. Even more rarely, anemia in children can also be caused by certain abnormalities of the digestive tract that limit iron absorption, or by trauma to the gastrointestinal tract, in which blood loss also lowers iron levels.

Long-term risks

According to specialists of the Institute of Mother and Child Protection “Prof. Dr. Alfred Rusescu, iron-deficiency anemia, which occurs in the first years of life, has far-reaching consequences. Children who had anemia before the age of one year have delayed psychomotor development, and at school age – low language, motor skills and coordination, as well as a lower IQ by 5-10 points. From the special literature, it is also clear that iron deficiency anemia can negatively affect the emotional state, affecting social interaction.

The causes of iron-deficiency anemia in children are long-term artificial feeding with cow’s milk or dry dairy products, excessive feeding of flour (prevents the absorption of iron), lack of meat in the diet, prematurity, improper and late fertilization, chronic diarrhea, malnutrition, intestinal parasites or – in newborns – bleeding from the umbilical cord, say IOMC specialists.

Signs that a child may have iron deficiency anemia

Suspicion of iron deficiency anemia arises with the appearance of symptoms. These are lethargy and fatigue when sucking (in babies), drowsiness, irritability, capricious appetite, profuse sweating, pale inelastic skin, stationary weight curve (the child does not gain weight). The presence of these symptoms should alert parents and consult a pediatrician or family doctor.

To confirm the diagnosis, he will recommend a blood test (general blood test), which will show the number of red blood cells and will be able to conclude whether their level corresponds to the norm. Also, blood tests will be performed to assess the level of iron: serum ferritin, sideremia, total iron binding capacity and/or transferrin.

Iron supplements from food and food supplements

The introduction of foods with a high iron content into the diet is the first measure aimed at increasing its level in the body. When choosing food, the age of the child will be taken into account, of course, accordingly, at what stage of diversification he is.

Foods rich in iron are spinach, broccoli, beets, beans, cauliflower, peas, lentils, potatoes, dried fruits (raisins, dates, figs, apricots, cranberries, plums), nuts, peanuts, brown rice, oats, chicken liver and beef, turkey meat, fish (sardine) and eggs.

It is important to emphasize that the presence of vitamin C is necessary for good absorption of iron in the body, so the way of combining these products is also important. Therefore, it is also recommended to eat foods containing vitamin C, such as tomatoes, bell peppers, parsley, cucumbers, Brussels sprouts, oranges, kiwi, pomelo or papaya.

The method of cooking is also important so as not to lose either iron or vitamin C. Most of the iron in meat is lost during cooking, iron passes into water. Therefore, to boil meat, it is good to follow several rules: the pieces should be relatively large, and the liquid should be small. But if you also consume the water in which the meat was cooked, the lost iron will be restored. Therefore, soups and stews with meat are a good source of iron.

As for vitamin C, boiling in a small amount of water and consuming the liquid in which the food was cooked remains relevant. It is best to cook vegetables in their skins and eat them as soon as possible after cooking, as the amount of vitamin C continues to decrease when the food is exposed to air. If possible, divide vegetables into portions after they are cooked rather than before, whole cooked vegetables retain more nutrients than cut into pieces.

Therefore, mild iron-deficiency anemia is usually treated with an iron-rich diet, and in other cases, oral iron supplements may be needed.

According to a 2017 study, correcting iron deficiency, treating anemia with oral iron supplements in elementary school-age children also has benefits in terms of their cognitive performance. Iron-deficiency anemia cannot be corrected overnight with oral supplementation, but the child usually begins to feel better about a week after starting oral supplementation. However, it may take weeks or months for the body to restore its iron stores.

Photo source: Dreamstime.com