Nutrition Proper nutrition is important in the prevention of lead poisoning, especially in young children. A balanced diet of grains, fruits, vegetables, dairy products and selections from meat, poultry, fish, dry beans, nuts or eggs can help decrease susceptibility to lead intoxication. It is particularly important to include adequate amounts of calcium and iron. Iron Anemia, a decrease in the quantity or quality of red blood cells, occurs most frequently due to a deficiency of iron. Iron deficiency results in a decrease in the normal quantity of hemoglobin, the protein which carries oxygen in the blood.
Lead poisoning can mimic iron deficiency.
In fact, lead intoxication can also cause anemia. The occurence of iron deficiency and lead poisoning simulataneously can be synergistic and devastating. Anemia is more severe in these children and up to 50 percent more lead may be absorbed in children with an iron deficiency than in those with normal hemoglobin levels. Children who are most likely to be exposed to lead are likely to have other risk factors, such as a poor diet, which can contribute to iron deficiency. Substantial amounts of iron are found in fortified cereals, meat, legumes, prunes, raisins and green leafy vegetables.