贫血是指人身体内外周血液在单位体积中的血红蛋白浓度、红细胞计数和(或)红细胞压积低于正常最低值。一般以血红蛋白浓度较为重要。而缺铁性贫血是体内用来合成血红蛋白的贮存铁缺乏,使血红素合成量减少而形成的一种小细胞低色素性贫血。 正常生理情况下,人体外源性铁来自食物,瘦肉、蛋类、动物肝、豆类、海带、发菜、木耳、香菇等富铁食品,而奶类含铁量低。内源性铁主要来自变老和破坏的红细胞,每天可给人体再利用铁21mg。 缺铁性贫血的发病原因一般有两种,一种是摄入不足而需要量增加,单纯因食物中含铁量不足而引起缺铁性贫血的 Anemia refers to the hemoglobin concentration in the unit volume of the human body’s peripheral blood, red blood cell count and (or) hematocrit below the normal minimum. Generally hemoglobin concentration is more important. Iron deficiency anemia, however, is a small cellular hypochromic anemia that results from the lack of iron storage in the body for the synthesis of hemoglobin, resulting in reduced heme synthesis. Under normal physiological conditions, human exogenous iron comes from iron-rich foods such as food, lean meat, eggs, animal liver, beans, kelp, hairy vegetables, mushrooms and shiitake mushrooms, while milk has low iron content. Endogenous iron mainly from the aging and destruction of red blood cells, the human body can reuse iron 21mg daily. The causes of iron deficiency anemia are generally two, one is the lack of intake and the need to increase, simply because of insufficient iron content in food caused by iron deficiency anemia