Iron deficiency anemia is a common type of anemia — a condition in which blood lacks adequate healthy red blood cells. Red blood cells carry oxygen to the body’s tissues. As the name implies, iron deficiency anemia is due to insufficient iron.

Lauren K. Williams, M.S., Registered Dietitian, discusses nutrition for low iron or anemia.

Iron is a component that is required for oxygen transport within hemoglobin.

It’s also required for red blood cell formation. If your iron stores and your hemoglobin drop really low, you may be experiencing weakness and breathlessness and loss of strength.

Make sure you look to consume at least two to three servings of a meat source of protein each week. This is going to contain what’s so-called heme iron, which is a much more absorbable form of iron. Look for things like red meat, lean red meats such as steak and ground beef, as well as chicken and seafood.

Things like our leafy green vegetables such as spinach and kale and broccoli. These are non-heme iron sources, however, so you must consume a vitamin C source to enhance absorption of these. Citrus fruit or strawberries taken with those non-heme iron sources can also help you to replenish your stores.

If you have questions about nutrition for low iron or anemia, contact a local registered dietitian or nutritionist.

Presenter: Ms. Lauren K. Williams, Registered Dietitian, Vancouver, BC

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