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    Home > The reason of low ferritin

    The reason of low ferritin

    • Last Update: 2020-04-03
    • Source: Internet
    • Author: User
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    Ferritin is a protein that stores excess iron and is used when the body needs it The amount of ferritin in the blood reflects the amount of iron in the body Low ferritin levels suggest too little iron In addition to carrying oxygen, iron is part of hundreds of proteins needed for energy, DNA synthesis and antioxidant enzymes Low ferritin often occurs when the body gradually adapts to low iron levels There are many reasons for this Excessive blood loss reduces ferritin levels For premenopausal women, most of the causes are cumulative effects of massive menstrual bleeding For adults and postmenopausal women, it is often the result of chronic gastric ulcer bleeding, infection and inflammation, or esophageal, gastric or colon cancer Long term overuse of aspirin, steroids and nonsteroidal anti-inflammatory drugs can also cause gastric bleeding Diseases called intravascular hemolysis can also cause premature damage to red blood cells and bleeding The malabsorption of healthy people can absorb 10-15% of the iron intake Intestinal disorders such as inflammatory celiac and Crohn's disease can cause iron malabsorption Malabsorption is common after gastrointestinal surgery Milk antacids also interfere with iron absorption and lead to low ferritin The World Health Organization estimates that about 80% of the world's population may be iron deficient One of the biggest reasons is that you can't get enough iron from your diet Dietary iron comes from two chemical forms: heme and non heme Food heme iron comes from animals Iron from plants is non heme Heme iron is more easily absorbed by the body, but most dietary iron is non heme iron Beans, grains and rice are ideal sources of iron, but they contain phytic acid, which reduces iron absorption by 50% To improve ferritin level, we need to consume foods with high iron content, such as chicken liver, lentils, Lima and navy beans, beef, spinach, Turkey, and drumsticks In addition, many grains are fortified with iron.
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