INCIDENCE OF IRON DEFICIENCY ANEMIAS IN TEENAGERS IN GASTROINTESTINAL DISEASES

Аннотация

Iron deficiency anemia is a pathological condition in which the level of iron in the body, the concentration of red blood cells and hemoglobin in the blood decreases. IDA is the most common type of anemia and the most common disease in the world associated with a lack of nutrients. Iron is an indispensable element that can be obtained only with food. Often, in diseases of the gastrointestinal tract, the process of absorption of this element is disrupted, which leads to anemia. In this article we consider the pathogenesis of the development of iron deficiency anemia in pathologies of the digestive system. Keywords: Iron deficiency anemia, gastrointestinal tract diseases, gastritis, Helicobacter pylori, malabsorption Relevance: One third of the world's population suffers from anemia; 800 million of the total numbers of patients are women and children. According to WHO data, 21.9% of children aged 6 to 59 months had IDA in 2019. IDA also accounted for 42% of all anemias in under 5 years children. In such conditions, IDA becomes not only a medical problem, but also a global problem. Patients with IDA need adequate diagnosis and professional treatment. https://scientific-jl.com/luch/ 3 7 3 Часть-41_ Том-21_ Март-2025 Aim of the study: To determine the relationship between the occurrence of IDA in children and gastrointestinal diseases. To identify diseases of the digestive system that most often lead to anemia. Materials and methods: Results of general blood analysis, serum iron level, serum ferritin level, transferrin saturation, number of reticulocytes, width of erythrocyte distribution by volume (RDW) and peripheral blood smear in 75 patients aged 15 to 17 years who applied to the 1st clinic of SamSMU in the period from April to July 2023 with complaints of various disorders in the functioning of the gastrointestinal tract. Analysis of data provided on the official pages of WHO and UNICEF. The article also includes available metadata. Results and discussions: For a long time there have been diseases caused by a lack of various substances, such as micro and macro elements, vitamins, macronutrients of food, etc. However, the most striking example, of course, is iron deficiency - the most common pathology in the world with a lack of nutrients. In children with a lack of iron, an iron deficiency condition is soon formed, which turns into iron deficiency anemia. Iron deficiency anemia (IDA) is a disease characterized by reduced iron content in blood serum, tissue depots and bone marrow. The main symptoms of IDA are pallor of the skin, shortness of breath, fatigue, weakness. In addition, there may be restless legs syndrome (an unpleasant urge to move the legs during periods of inactivity), picacism - a perversion of taste, cheilitis, glossitis, coilonychia – concave nails. Infants, children aged less than 2 years, less than 5 years and adolescents are most prone to anemia. In children under 2 years of age, IDA occurs due to an increased need for iron due to rapid growth and development. Moreover, children of this age group are often improperly fed. Their complementary foods contain little https://scientific-jl.com/luch/ 3 7 4 Часть-41_ Том-21_ Март-2025 iron and many inhibitors of its absorption. Teenagers also need iron because of accelerated growth. According to many studies, there is a strong link between IDA and reduced cognitive and motor development in children. In such patients, alterations of brain structures are observed, which is irreversible even when treated with iron preparations. In a healthy person, iron is constantly exchanged in a closed system. They lose about 1-1.5 mg of the element per day, in the absence of blood loss and other pathologies. The consumed iron is replenished at the expense of iron coming from the outside. Its sources are divided into 2 groups: exogenous and endogenous. Endogenous sources include hemoglobin and iron-containing depots, whereas exogenous sources include alimentary (food) iron. Due to the presence of an intestinal barrier, only 10% of iron is absorbed from the average amount of 10-15 mg contained in the daily human diet. Moreover, iron is mainly (90%) absorbed in the duodenum and in a smaller amount (10%) in the proximal parts of the jejunum. First of all, it gets from the intestinal cavity into the enterocyte, and then it is sent to the blood plasma. Hem iron is best absorbed, followed by Fe(II) and Fe(III). An interesting fact is that the necessary level of iron in the body is regulated not by its excretion, but by absorption. The absorption of iron depends not only on its amount in food, but also on its bioavailability. This process is controlled by special receptors located on the surface of the mucous membrane of the digestive tract. These receptors are responsible for the accumulation of iron in the body. In physiological (rapid growth, pregnancy, menstruation) or pathological (blood loss) conditions, when the need for iron increases and its reserves in the bod