A subgroup analysis restricted to trials that used placebo as the comparator revealed an increased risk of a severe infusion reaction (RR, 2.96 95% CI, 1.16-7.51 I 2=0% NNH, 255 95% CI, 136-1910). There was no increased risk of serious infections with IV iron (RR, 0.96 95% CI, 0.63-1.46 I 2=8.2%).
GENERIC IV IRON WRITEDOWN WINDOWS
We used Review Manager, version 5.2 for Windows (The Cochrane Collaboration) and Comprehensive Meta-Analysis, version 2.2 (BioStat) for statistical calculations. We explored potential sources of heterogeneity: type of IV iron preparation, comparator (placebo, oral, no iron, IM iron, or other), indication for iron therapy, adequacy of collecting and reporting methods of the AEs, and the adequacy of allocation generation, concealment, and masking. A fixed-effect model was used throughout the review, except in the event of significant heterogeneity among the trials ( P40%), in which we used a random-effects model (REM). Heterogeneity was assessed by calculating the χ 2 and I 2 tests of heterogeneity. Dichotomous data were analyzed by calculating the RR for each trial, with the uncertainty in each result being expressed using 95% CIs. Iron is a mineral that is naturally present in many foods, added to some food products, and available as a dietary supplement.Furthermore, we also calculated commutative risk difference (RD) (which is synonymous to absolute risk reduction) and number needed to harm (NNH) or NNP for all outcomes. Iron is an essential component of hemoglobin, an erythrocyte (red blood cell) protein that transfers oxygen from the lungs to the tissues. As a component of myoglobin, another protein that provides oxygen, iron supports muscle metabolism and healthy connective tissue.
Iron is also necessary for physical growth, neurological development, cellular functioning, and synthesis of some hormones. ĭietary iron has two main forms: heme and nonheme. Plants and iron-fortified foods contain nonheme iron only, whereas meat, seafood, and poultry contain both heme and nonheme iron. Heme iron, which is formed when iron combines with protoporphyrin IX, contributes about 10% to 15% of total iron intakes in western populations. Most of the 3 to 4 grams of elemental iron in adults is in hemoglobin. Much of the remaining iron is stored in the form of ferritin or hemosiderin (a degradation product of ferritin) in the liver, spleen, and bone marrow or is located in myoglobin in muscle tissue. Transferrin is the main protein in blood that binds to iron and transports it throughout the body. Humans typically lose only small amounts of iron in urine, feces, the gastrointestinal tract, and skin. Losses are greater in menstruating women because of blood loss.
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