JULY IS HEMOCHROMATOSIS SCREENING MONTH


Hemochromatosis is a disorder that results in too much iron being absorbed from the gastrointestinal tract. There are two forms of hemochromatosis: primary and secondary. Primary is usually caused by a specific genetic problem that causes too much iron to be absorbed. When people with this condition have too much iron in their diet, the extra iron is absorbed in the gastrointestinal tract and builds up in the body tissues, particularly the liver. The result is liver swelling. Primary hemochromatosis is the most common genetic disorder in the United States, affecting and estimated 1 of every 200-300 Americans.


Secondary, or acquired hemochromatosis can be caused by diseases such as thalassemia or sideroblastic anemia, especially if the person has received a large number of blood transfusions. Occasionally, it may be seen with hemolytic anemia, chronic alcoholism, and other conditions.


Hemochromatosis affects more men than women. It is particularly common in Caucasioans of western European descent. Symptoms are often seen in men between the ages of 30 and 50 and in women over 50, although some people may develop problems by age 20. You have a higher risk of hemochromatosis if someone else in your family has or had the condition.


SYMPTOMS

• Abdominal pain




• Fatigue




• Generalized darkening of skin color(often referred to as bronzing)




• Joint pain




• Lack of energy




• Loss of body hair




• Loss of sexual desire




• Weight loss




• Weakness

The goal of treatment is to remove excess iron from the body and treat any organ damage. A procedure called phlebotomy is the best method for removing excess iron from the body. One-half liter of blood is removed from the body each week until the body iron level is normal. This may require many months or even years to accomplish. After that, less frequent phlebotomy is needed to maintain normal iron levels. How often you need this procedure depends on your symptoms and your levels of hemoglobin and serum ferritin, and how much iron you take in your diet.

source: http://www.ncbi.nlm.hih.gov/