Iron Question

sifu33
sifu33 Posts: 34
edited September 21 in Food and Nutrition
Could anybody offer any thoughts on iron, in particular, in my diet. Ill try to explain, I have a blood condition whereby my blood is very thick and clots very quickly.

Now Im always under my iron allowance in my diet, is it healthy with my disorder to take supplements to up the iron intake, will ths thicken or thin the blood. I remember when taking warfarin I had to avoid iron because it thickened my blood.

I recognise this is a medical question, and maybe not for answering here, but id be interested as to why its part of our requirement in daily allowance anyway.

Thanks in advance for your time and support.

Replies

  • lilmissy2
    lilmissy2 Posts: 595 Member
    I have never heard of the warfarin and iron thing... usually with warfarin the only dietary implication is to do with maintaining consistent vitamin K levels (ie not having a small amount one day and huge amount the next), unless you were being tube fed anyway.

    To be honest, I doubt iron would affect it but then again, I don't know why your 'blood is thick' so perhaps you should check with your Dr if you have too much iron in your blood before you think about a supplement. If your blood is thick because your body is producing too many red cells then it could be related to excess iron accumulation but many things could be the cause so you really need to check.

    Good luck!
  • nehtaeh
    nehtaeh Posts: 2,849 Member
    I don't know about your situation, but my being able to track iron consumption is helpful as my iron is low at times. I am currently on a supplement - per my drs orders. You don't necessarily have to track iron if its not a problem for you.
  • angela75022
    angela75022 Posts: 100 Member
    hemochromotosis.... runs in my family, my sister has it and to watch her iron intake... I have not heard of the drug you mentioned, but I strongly suggest that you talk to your doctor, a registered nurse or even a trusted pharmacist. Your health condition is serious and these questions are best suited fro professionals.
  • kayemme
    kayemme Posts: 1,782 Member
    I don't understand exactly what you're saying: you have too much iron in your blood or not enough?


    a couple other questions:

    do you eat red meat?
    do you eat leafy greens?
    do you cook with cast iron?

    edit: as already noted, you should check with your physician.
  • kickitlarson
    kickitlarson Posts: 204 Member
    The best form of iron is non-heme (plant based iron) as compated to heme (animals). If you get the majority of your iron from plant based sources then you don't need as much as the RDA is because this is based off of the standard american diet in which people get their iron from animals. Other countried iron RDA is like half of America's. Iron deficiency is not a supply problem it is an absorption problem. If you take in Vit C with your iron you will absorb much more iron than if you didn't and especially if you rely on animals for iron. So eat a huge bowl of dark leafy greens with a fresh orange or grapefruit dressing - YUMMY!!
  • lilmissy2
    lilmissy2 Posts: 595 Member
    The best form of iron is non-heme (plant based iron) as compated to heme (animals). If you get the majority of your iron from plant based sources then you don't need as much as the RDA is because this is based off of the standard american diet in which people get their iron from animals. Other countried iron RDA is like half of America's. Iron deficiency is not a supply problem it is an absorption problem. If you take in Vit C with your iron you will absorb much more iron than if you didn't and especially if you rely on animals for iron. So eat a huge bowl of dark leafy greens with a fresh orange or grapefruit dressing - YUMMY!!

    It's actually the non-haem iron that is not well absorbed and would require the vitamin C. Haem iron, the type from meat is very readily absorbed and does not require any additional substrates. If you get all of your iron from vegetarian sources you would actually need more than the RDA because you are likely to only absorb up to 80% (and thats even with the vitamin C!). Also you would need to try to keep your calcium foods and caffeine containing foods to between meals because these inhibit the absorption.
  • kickitlarson
    kickitlarson Posts: 204 Member
    Lil missy2, your right I guess I shouldn't write when I'm sleepy....as I said the best form of iron is non-heme - I should have included the info about the Vit C there because once plant based iron is taken in with vitc c it is absorbed 6 times more easily which is as well if not better than heme iron. Per calorie plant based is a better source as well. I was anemic when I ate meat but now that I eat raw foods I am not. Although the majority of this only applies to food eaten in its raw state....so choke down a big old 1700 calorie blood oozing steak or 100 calories of spinach with some orange tahini dressing!! They contain the same amount of iron :D
  • sifu33
    sifu33 Posts: 34
    thanks everyone, Ill bring it up with docs next time Im in, but Im probably worrying over nothin, I generally have never had an Iron probably until I had a blood clot, now I kind of over obsess. I appreciate everyones time, and I do just love the help and info that people want to share.
  • dgroulx
    dgroulx Posts: 159 Member
    I'm a doctor of pharmacy. The only thing you need to worry about with coumadin is vitamin k. If you change your eating habits, your doctor may have to adjust your coumadin dose. The iron restriction was probably due to your condition, not the warfarin (coumadin) you were taking.
  • sifu33
    sifu33 Posts: 34
    thanx dgroulx
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