DEAR DR. GOTT:
For the past 20 years my type A blood cells have been running 3.1 to 3.6 which I am told is low. When I question my doctors about it they don’t offer much response. I am 75 years old. I had a kidney removed about 10 years ago because of cancer. I did not need chemo or radiation. My diet consists of healthful foods and a lot of ocean fish and not too much red meat.
I recently had a couple of pre-cancerous lumps on my head removed and treated. They healed well.
Lately any cuts I get, whether they are big or small, seem to get infected. I am not diabetic and my weight is normal. Is there a cause for low A cells? Is there something I can do make them rise?
DEAR READER:
First, I feel I must explain what type A cells means, as you appear to be slightly confused. Type A simply refers to your blood type. There are four blood types, A, B, AB and O. The reason for knowing a blood type is only so that should you need a blood transfusion, doctors would know what type to give you. Type A cannot receive blood from a person who is type B or type AB as this would cause the body to fight the abnormal blood leading to severe illness or death. Type O is a universal donor which can be given to any blood type as it lacks the markers that the other three have.
Now to your blood cell number of 3.1 to 3.6. I assume this is referring to your red blood cells which carry oxygen to the various parts of the body. When red blood cell counts are low it is known as anemia. There are several causes for this. However, based on your letter, I believe your anemia is simply due to a lack of iron in your diet. Iron is found in several foods but is abundant in red meat which you say you rarely consume. I urge you to speak to your physician about this and ask if he or she agrees that an iron supplement is appropriate. This should eliminate the anemia. If it does not, I recommend further testing. If your physician refuses, ask to be referred to a hematologist (blood specialist) who can perform further testing and recommend treatment.
Also, I would like to add a small comment on your fish consumption. While fish is highly beneficial, your should limit your intake. Studies have found that mercury levels in the ocean is rising and several types of fish are accumulating it in their bodies. Swordfish, shark and similar large fish, if eaten in large quantities, may, in theory, lead to mercury poisoning. Continue to eat fish but consume farm-raised or small ocean fish. Salmon, cod, haddock and similar fish contain all the benefits but have limited exposure to ocean mercury levels.
To give you related information, I am sending you a copy of my Health Report “Blood — Donations and Disorders”. Other readers who would like a copy should send a self-addressed, stamped number 10 envelope and $2 to Newsletter, PO Box 167, Wickliffe, OH 44092. Be sure to mention the title.
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