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.
In Australia he can be contacted on +61 2 9542 2700,
or through his website at
www.hairlossclinic.com.au.
Copyright Anthony Pearce
Copyright
Anthony Pearce 2005. *References for this article
available on request
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