Iron Deficiency: The most common cause of iron deﬁciency anemia in men and postmenopausal women is bleeding from ulcers, gastritis, inflammatory bowel disease, or GI tumors. Iron store replenishment takes much longer, so it is important that the patient continue taking the iron for as long as 6 to 12 months food sources high in iron include organ meats(eg, beef or calf’s liver, chicken liver), other meats, beans(eg, black, pinto, and garbanzo), leafy green vegetables, raisins, and molasses. Taking iron-rich foods with a source of vitamin C (eg, orange juice) enhances the absorption of iron.
Treatment- forms of ferrous sulfate. Many patients have difﬁculty tolerating iron supplements because of GI side effects (primarily constipation, but also cramping, nausea, and vomiting). Liquid forms of iron that cause less GI distress are available but, they can stain the teeth; the patient should be instructed to take this medication through a straw, to rinse the mouth with water, iron salts may color the stool dark green or black.