Iron

With PKD we can develop a shortage of iron in our blood either from red blood cells being destroyed or a decrease in erythropoiten, a hormone that stimulates new red blood cell formation. It is good to get a B12 level also necessary for iron carrying capacity of our red blood cells.

Hemoglobin and hematocrit (Hgb and Hct)
Hemoglobin is the protein-iron compound that carries oxygen in the blood. Levels can become decreased with Polycystic Kidney Disease. When levels are low, physicians often prescribe either iron supplementation or erythropoietin (EPO), a hormone produced by the kidney that promotes formation of red blood cells in the bone marrow. Low hematocrit levels result from decreased EPO production; less mature red blood cells; blood loss; or damage. Low levels may mean that iron supplementation is likely necessary. One all food vegan iron supplement complete with vitamin C is Innate Iron Response.

To get the most iron from food:

Eat iron-rich foods along with foods that contain vitamin C, helps the body absorb iron.

Avoid caffeine tea, coffee polyphenols, this can bind with iron making it harder to absorb.

Calcium hinders iron absorption; avoid high-calcium foods for a half hour before or after eating iron-rich foods.

Cook in iron pots. The acid in some foods seems to pull some of the iron out of the cast-iron pots.

Red grape juice is wonderful for raising the iron reserves as are apricots, spinach, brocolli (brocolii sprouts even better) egg yolks and a few have tried cereal grasses such as spelt grass juice, barley grass juice and wheat grass juice (just an ounce then bite into an orange slice).

Iron Content Vegan Foods

VEGAN IRON FOOD	AMOUNT	IRON (mg)
Blackstrap molasses	2 Tbsp	7.2
Lentils, cooked	1 cup	6.6
Spinach, cooked	1 cup	6.4
Quinoa, cooked	1 cup	6.3
Bagel, spelt	3 ounces	5.2
Garbanzo beans, cooked	1 cup	4.7
Navy beans, cooked	1 cup	4.5
Lima beans, cooked	1 cup	4.4
Swiss chard, cooked	1 cup	4.0
Black beans, cooked	1 cup	3.6
Pinto beans, cooked	1 cup	3.5
Turnip greens, cooked	1 cup	3.2
Chickpeas, cooked	1 cup	3.2
Kidney beans, cooked	1 cup	3.0
Beet greens, cooked	1 cup	2.7
Lentil soup	1 cup	2.7
Peas, cooked	1 cup	2.5
Black eyed peas, cooked	1 cup	2.3
Cashews	1/4 cup	2.1
Brussel sprouts	1 cup	1.9
Bok choy, cooked	1 cup	1.8
Oatmeal, cooked	1 cup	1.6
Bulgur, cooked	1 cup	1.7
Raisins	1/2 cup	1.6
Almonds	1/4 cup	1.5
Apricots, dried	15 halves	1.4
Veggie burger nø soy	1 patty	1.4
Watermelon	1/8 medium	1.4
Green beans, cooked	1 cup	1.2
Kale, cooked	1 cup	1.2
Almond butter	2 Tbsp	1.2
Broccoli, cooked	1 cup	1.1
Millet, cooked	1 cup	1.1

Comparison of Iron Sources

FOOD		IRON (mg/100 calories)
Spinach, cooked		15.7
Collard greens, cooked		3.1
Lentils, cooked		2.9
Lentils, cooked		2.9
Broccoli, cooked		1.9
Hamburger		1.2
Chickpeas, cooked		1.1
Steak		0.9
Milk		0.1

Note the comparative vegan values of iron sources.