Elderly people, regardless of gender, are diagnosed with anemia when their red blood cell count is less than 3.5×10/L and their hemoglobin levels are below 100g/L. According to reports, the prevalence of anemia among elderly people in Beijing is 50%, while in Guangzhou, it is around 55%.
Aside from iron deficiency, there are several other causes of anemia in the elderly:
1. Decreased hematopoietic function. With age, the hematopoietic tissue in the bone marrow gradually gets replaced by fat and connective tissue.
2. Various diseases and conditions. Advanced stages of various cancers, chronic kidney disease, rheumatic diseases or rheumatoid arthritis, leukemia, multiple myeloma, and acute or chronic bleeding disorders such as peptic ulcers and colorectal cancer can all lead to anemia.
3. Lack of stomach acid. Many elderly people have reduced stomach acid secretion or take acid-suppressing medications, which impede the release and absorption of non-heme iron.
4. Inadequate protein intake. Elderly people often have dietary restrictions and may not consume enough protein, which can also cause anemia.
5. Other factors. Anemia in the elderly is also related to reduced protein synthesis rates, inadequate intake of nutrients such as vitamin B12, B6, and folic acid, and excessive consumption of strong tea.
Recently, numerous scholars have conducted extensive research on the relationship between iron and early-onset dementia and concluded that iron accumulation can worsen the condition. Normal levels of iron are essential for brain development and function, but excessive iron overload in the body can cause damage.
Therefore, when anemia occurs in the elderly, the primary focus should be on identifying the underlying cause and providing targeted treatment. It is important to address the root cause of anemia. Additionally, iron supplementation should primarily come from food, with special attention given to providing patients with foods rich in hematopoietic ingredients such as proteins, iron, copper, folic acid, and vitamin B12. Foods rich in protein include dairy products, eggs, fish, lean meat, and soy products. Foods high in iron include animal liver, heart, kidneys, and dates. Furthermore, it is advisable to consume more leafy green vegetables such as spinach, celery, rapeseed, and tomatoes.
