Facebook Pixel

Anemia and iron supplements

By December 12, 2008 - 10:29am
Rate This

I had my spleen out as the result of a riding accident when I was young, and from time to time in my life I've been anemic as a result.

The most recent episode was this week, when my doctor made me come to

the hospital and I needed five pints of blood. It was a wakeup call for sure; I thought I had been doing all right, but I hadn't even realized that I was slowly going downhill. I started feeling better immediately, and watched the color come back into my skin and lips -- it was a little surreal how quickly it happened.

I hate taking iron supplements because they bother my digestion and can make me nauseous (unless I eat a huge meal), but now I must. Can anyone help me figure out how to make them a way of life without making discomfort a way of life as well?

Add a Comment1 Comments

Cyndi, that sounds so amazing, I have never me someone who has undergone a spleen removal. However, I am familiar with the diet requirements after the organ is removed. It sounds like you have no choice but to ensure the necessary iron levels are in your body to function properly. Iron has become a necessary evil in your life as you are now aware. The question you ask is about supplementation and as I read your posting I could not help to wonder if you have tried getting a diet high in iron. I suggest considering adding to your diet the foods listed below in addition to iron supplements.

SOURCE Serving and Milligrams/serving
Chicken liver, cooked = 3½ ounces mgm/12.8
Oysters, breaded and fried = 6 pieces mgm/4.5
Beef, chuck, lean only, braised = 3 ounces mgm/3.2
Clams, breaded, fried = ¾ cup mgm/3.0
Beef, tenderloin, roasted = 3 ounces mgm/3.0
Turkey, dark meat, roasted = 3½ ounces mgm/2.3
Beef, eye of round, roasted = 3 ounces mgm/2.2
Turkey, light meat, roasted = 3½ ounces mgm/1.6
Chicken, leg, meat only, roasted = 3½ ounces mgm/1.3
Tuna, fresh bluefin, cooked, dry heat = 3 ounces mgm/1.1
Chicken, breast, roasted = 3 ounces mgm/1.1
Halibut, cooked, dry heat = 3 ounces mgm/0.9
Crab, blue crab, cooked, moist heat = 3 ounces mgm/0.8
Pork, loin, broiled = 3 ounces mgm/0.8
Tuna, white, canned in water = 3 ounces mgm/0.8
Shrimp, mixed species, cooked,
moist heat, = 4 large mgm/0.7

December 12, 2008 - 11:34pm
Enter the characters shown in the image.
By submitting this form, you agree to EmpowHER's terms of service and privacy policy
Add a Comment

All user-generated information on this site is the opinion of its author only and is not a substitute for medical advice or treatment for any medical conditions. Members and guests are responsible for their own posts and the potential consequences of those posts detailed in our Terms of Service.



Get Email Updates

Anemia Guide

Have a question? We're here to help. Ask the Community.


Health Newsletter

Receive the latest and greatest in women's health and wellness from EmpowHER - for free!