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A guide to primary care of iron-deficiency anaemia

Dietary modifications can accommodate altered taste preferences: Experiment with different food temperatures, as cold or room-temperature foods may be better tolerated than hot meals Try smaller, more frequent meals rather than large portions Focus on bland, easily digestible foods during periods of heightened nausea Incorporate tart or citrus flavors, which some patients find more palatable Avoid strong-smelling foods that may trigger aversions Stay well-hydrated, as adequate fluid intake can help with metallic taste sensations Nutritional adequacy should be monitored, particularly during significant taste changes

Lebovitz HE

The SmPC also notes serious adverse effects including pancreatitis, gallbladder disease, risk of dehydration and acute kidney injury, and potential worsening of diabetic retinopathy (particularly in patients with pre-existing retinopathy when glycaemic control improves rapidly)

Each weekly dose should be carefully documented, stored at proper temperature, and disposed of following biosafety standards