1. www.free-ppt-templates.com Nada Mohamed Ahmed, MD, MT (ASCP)i

2. www.free-ppt-templates.com Definition. Physiology of iron. Causes of iron deficiency. At risk group. Stages of IDA (pathophysiology). Symptoms (clinical presentation ). Lab diagnosis.

3. www.free-ppt-templates.com Iron deficiency anemia is a condition in which hemoglobin synthesis has been defected due to reduce or lacking of iron in the body. Iron is an essential mineral that is needed to form hemoglobin, an oxygen carrying protein inside red blood cells.

4. www.free-ppt-templates.com 1- distribution of iron 2- source of iron 3-Iron absorption 4-Iron transport 5-storage of iron

5. www.free-ppt-templates.com Total Iron in human body averages 4 to 5 grams which is distributed as: 1.65% in form of Hb. (Hemoglobin iron) 2.4% in form of mayoglobin. respiratory enzymes 3.(plasma iron ) ( transport iron) 0.1% is combined with protein transferrin in blood 4. storage iron 15%−30% stored for later use,mainly in reticuloendothelial system of bone marrow and liver parenchymal cells, principally in form of ( ferritin and hemosidirin )

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7. Ferrous, Fe 2+, most soluble = most absorbable

8. www.free-ppt-templates.com Duodenal LumenDuodenal MucosaPlasma B2-microglobulin HFE DMT1 B 3 integrin Mucin Fe ++ Fe 2+ Fe 3+ Mobilferritin Heme- Protein Heme + Polypeptides Heme Biliverdin Bilirubin Bilirubin Heme Oxigenase CO paraferritin Fe 2+ Fe 3+ Transferritin Ceruloplasmin Ferroportin

9. www.free-ppt-templates.com Haem iron is not affected by ingestion of other food items. The haem molecule is absorbed intact and the iron is released in the mucosal cells.

10. www.free-ppt-templates.com  The absorption of(free) non-haem iron varies greatly from 2% to 100% because it is strongly influenced by:  The iron status of the body  The solubility of iron salts  Integrity of gut mucosa  Presence of absorption inhibitors or facilitators

11. www.free-ppt-templates.com  Food with polyphenol compounds Vegetables such as spinach and spices Beverages like tea, coffee, cocoa and wine. A single cup of tea taken with meal reduces iron absorption by up to 11%.

12. www.free-ppt-templates.com Transferrin is the major protein responsible for transporting iron in the body. Transferrin receptors, located in almost all cells of the body, can bind two molecules of transferrin. Both transferrin concentration & transferrin receptors are important in assessing iron status.

13. www.free-ppt-templates.com Tissues with higher requirement for iron ( bone marrow, liver & placenta) contain more transferrin receptors. Once in tissues, iron is stored as ferritin & hemosiderin compounds, which are present in the liver, RE cells & bone marrow.

14. www.free-ppt-templates.com Increase demands of ironIncrease iron lossDecrease iron intake

15. www.free-ppt-templates.com  Infants  Under 5 children  Children of school age  Women of child bearing age

16. www.free-ppt-templates.com Iron deficiency anemia is the most common form of anemia and it develops over time if the body does not have enough iron to manufacture red blood cells. Without enough iron, the body uses up all the iron it has stored in the liver, bone marrow and other organs. Stages of IDA (pathophysiology )

17. www.free-ppt-templates.com Once the stored iron is depleted, the body is able to make very few red blood cells. If erythropoietin is present without sufficient iron, there is insufficient fuel for red blood cell production The red blood cells that the body is able to make are abnormal and do not have a normal hemoglobin-carrying capacity, as do normal red blood cells.

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19. Iron-deficiency anemia can cause:  brittle nails  cracks in the sides of the mouth

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24. Complete blood count (Microcytic hypochromic) anaemia Low Hb level (< 11.0 g/dl) Low MCV, MCH, MCHC Low serum ferritin High iron binding capacity

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