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Macrocytic anemias have several causes but with the implementation of folic acid fortification in North America, folate deficiency has become a rare cause of megaloblastic macrocytic anemia in that part of the world. [1] In this region, Vitamin B 12 deficiency is a far more common cause of megaloblastic macrocytic anemia. [1]
The main criterion is that other causes of anemia have also been investigated, such as vitamin B 12 or folate deficiency, drug induced or due to other poisons such as lead, as often the anemia has more than one underlying cause. [19] Iron deficiency anemia is classically a microcytic, hypochromic anemia.
Ferritin genes are highly conserved between species. All vertebrate ferritin genes have three introns and four exons. [8] In human ferritin, introns are present between amino acid residues 14 and 15, 34 and 35, and 82 and 83; in addition, there are one to two hundred untranslated bases at either end of the combined exons. [9]
3. Folic Acid. Folic acid is a synthetic form of folate, a B vitamin found naturally in many foods. If you eat lots of dark leafy greens (like broccoli, spinach and asparagus), beans, nuts, seeds ...
Folate deficiency in children may develop within a month of poor dietary intake. [14] In adults, normal total body folate is between 10 and 30 mg with about half of this amount stored in the liver and the remainder in blood and body tissues. [1] In plasma, the natural folate range is 150 to 450 nM. [15] Folate was discovered between 1931 and ...
Folate deficiency, also known as vitamin B 9 deficiency, is a low level of folate and derivatives in the body. [1] This may result in megaloblastic anemia in which red blood cells become abnormally large, and folate deficiency anemia is the term given for this medical condition. [3] Signs of folate deficiency are often subtle. [4]
Folic acid, a vitamer of vitamin B 9 commonly added to fortified foods and dietary supplements, is 0.7–1.0 times more bioavailable than vitamers of vitamin B 9 found in minimally processed foods. [3] Differences in digestion and absorption account for the notable differences in bioavailability between vitamers of vitamin B 9.
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