Introduction
The phenomenon of iron deficiency, also known as anemia, implies the presence of a pathology that leads to a drop in hemoglobin concentration in the blood (Sun and Weaver 1947). In turn, the specified phenomenon stems from the lack of iron in the blood and the resulting decrease in hemoglobin (Sun and Weaver 1948). Anemic patients require a change in their diet so that iron can be reintroduced into it and the issue of anemia can be minimized, thus reducing the adverse effects. For this purpose, patients must be educated on the phenomenon of anemia, its nature, and the changes to their lifestyle required to manage anemia effectively.
Iron
Iron constitutes one of the core elements in the human body since it performs a variety of functions related to sustaining proper health rates in the body. Iron facilitates adequate blood circulation, thus, supporting the crucial part of the respiratory system. Iron can be found in hemoglobin and is actively involved in the energy production required for the body to function properly (Sun and Weaver 1949). In addition, the presence of iron is vital for the immune system and DNA synthesis (Sun and Weaver 1949).
Essence and Adverse Effects
Therefore, the presence of iron in a patient’s body contributes to minimizing the risks of anemia. Consequently, iron deficiency will inevitably lead to the development of anemia coupled with a drop in the quality of the immune system’s performance (Sun and Weaver 1951). Without the supporting role that iron plays in the development of lymphocytes and macrophages, the body’s susceptibility to infection is amplified (Sun and Weaver 1950). For this reason, introducing iron into a patient’s diet is vital to minimize the risks of anemia and the malfunctioning of the immune system.
Conclusion
In order to address the issue of anemia in patients, iron must be reintroduced into their diet. Thus, the problem of iron deficiency will be managed accordingly. The proposed strategies for changing the dieting options include the focus on increasing the number of iron absorption elements in a patient’s daily meals so that the levels of iron could be improved and the production of red blood cells, as well as the hemoglobin levels, could rise. Patients with chronic conditions such as anemia require consistent support and guidance to help them change their lifestyles. As a result, the essential bodily functions facilitating the further progression of critical processes will be restored.
References
Sun, Hongbing, and Connie M. Weaver. “Decreased Iron Intake Parallels Rising Iron Deficiency Anemia and Related Mortality Rates in the US Population.” The Journal of Nutrition, vol. 151, no. 7, 2021, pp. 1947-1955.