Hemochromatosis << hee muh kroh muh TOH sihs >> is a condition in which the body absorbs and stores too much iron, causing a build-up of iron in the body. It is also called iron overload. All the cells of the body need small amounts of iron for proper functioning. However, excess iron can lead to an enlarged liver and an enlarged spleen. Deposits of excess iron also affect other parts of the body, including the heart, the pancreas, and the joints.
Common symptoms of hemochromatosis include joint pain, fatigue, lack of energy, abdominal pain, and weakness. Some people also develop a bronze or gray tinge from iron deposited in the skin.
There are several types of hemochromatosis. Doctors usually divide them into two main groups: primary and secondary. Primary forms of hemochromatosis are a direct result of how the body regulates the amount of iron in the body. They are generally caused by genetic abnormalities inherited from one or both parents. The most common type of primary hemochromatosis, called type I, is the most widespread genetic disorder among people of European descent.
Secondary forms of hemochromatosis, also called acquired hemochromatosis, result from other diseases or from certain behaviors. For example, secondary hemochromatosis can occur as a result of receiving many blood transfusions, or even from taking high doses of iron supplements. It can also develop from other conditions, such as certain types of anemia. Anemia is a condition resulting from either too few red blood cells or too little hemoglobin. Hemoglobin is the iron-based pigment that transports oxygen in the blood and gives blood its red color. In sideroblastic anemia, iron granules that have not been made into hemoglobin build up in the blood. In hemolytic anemia, red blood cells are prematurely destroyed, leading the body to retain too much iron.
Most people with hemochromatosis are treated by having blood regularly removed. This removal decreases the amount of iron in the body. Persons with hemochromatosis should avoid foods high in iron, such as red meats, foods enriched with iron, and iron supplements. Alcohol and vitamin C supplements should also be avoided. These substances increase the absorption of iron from foods.
