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Adequate Iron Levels in Women – an
Interpretation
By Tony Pearce RN.
Specialist Trichologist, National Trichology Services
Low
iron levels could arguably be considered the
common factor in women’s hair loss. It’s often the primary
cause, but just as frequently found to be an underlying
contributor – aggravating or exposing other problems such as
androgenic thinning or alopecia areata.
From ‘menarche to menopause’, the requirement a woman has for
iron is considerable. Rapid growth into, and the activity of
adolescence, an average 40 years of menstruation, childbirth,
family and career pressures, can all contribute to keeping iron
stores low. If the woman is then vegetarian or consumes little
animal protein (particularly lean red meat) whilst experiencing
heavy periods, then she’s at high risk to be iron deficient or
even anemic.
Women seeking treatment will relate a history of slow,
diminishing hair density from the entire scalp.
Emerging over some months or even years, obvious hair shedding
is not always immediately apparent to the sufferer.
Low energy, dry skin, lustreless hair, and/or sensitivity to
cold temperature; difficulty in swallowing (dysphagia), pale
complexion, breathlessness or heart palpitations are familiar
features of iron deficiency. Dark hair may exhibit a dry,
red-brown hue. Iron deficiency is known to depress the immune
system, making the body more vulnerable to infection. Thyroid,
para-thyroid and adrenal gland function are all affected by an
imbalance of iron.
Naturopathic indications might include a bright red ‘meaty’
tongue, nails that split, peel or fail to grow. Iridologists
would also note iris changes within the eye.
‘Iron studies’ is the diagnostic blood test to
accurately determine iron status. Within this, the
ferritin or iron storage has a usual reference range of
20-200ug/L*. Current research however (Rushton et al) confirms
ferritin is required to be >70ug/l, & maintained
at that level (or higher) for at least three months
to effect the following changes:
Further reviewing the relationship between iron studies indices
allows a differential diagnosis of pure iron deficiency
or iron deficiency with insufficient protein availability
to be established.
The most absorbable form of iron (haem iron) is found in
animal proteins – particularly lean red meat. Iron is also found
in vegetables and grains, but its absorption is poor when not
consumed with a meat accompaniment. Plant iron (termed phyto-iron)
absorption rate is increased by a factor of three when animal
protein is added to the meal. Peppermint, chickweed, liquorice &
comfrey root, and golden seal all contain high amounts of iron.
Women who are iron deficient should also take a hi-dose
multivitamin/mineral complex whilst undertaking iron
supplementation. This is because iron deficiency is almost
always accompanied by other vitamin/mineral deficiencies, and
these synergistic nutrients may be required to correct
the iron imbalance.
Important Note: Vitamin/mineral supplements should
not be taken as single “one out” nutrients, but rather in a
balanced ‘complex’ form. Excessive or prolonged intake of
vitamins B12, D or E – or the minerals zinc, calcium, copper or
chromium antagonise the absorption of iron and may contribute to
iron deficiency. Toxic heavy metals (lead, mercury, cadmium)
will also exclude absorption. Dairy products – particularly
cheese & milk can reduce iron absorption by up to sixty percent,
as can teas containing tannic acid.
About the Author:
Tony Pearce is a Specialist Trichologist
& Registered Nurse. He is a founding member
of the Society for Progressive Trichology &
the official lecturer for Analytical
Reference Laboratory (ARL) for hair loss &
hormone imbalance. He is the Clinical
Director for Trichology of Virginia/DC in
the United States. In Australia he can be
contacted on 02 9542 2700, or through his
website at
www.hairlossclinic.com.au.
Copyright Anthony Pearce
2005. *References for this article available on request
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