Protein deficiency anemia
ICD-10 D53.0 is a billable code used to indicate a diagnosis of protein deficiency anemia.
Protein deficiency anemia is a type of anemia that occurs due to inadequate protein intake, leading to insufficient production of hemoglobin and red blood cells. This condition is often seen in individuals with malnutrition, chronic illnesses, or specific dietary restrictions. Protein is essential for the synthesis of hemoglobin, and its deficiency can result in a decrease in red blood cell production, leading to symptoms such as fatigue, weakness, pallor, and shortness of breath. The condition can be exacerbated by other nutritional deficiencies, such as iron, vitamin B12, and folate, which are crucial for red blood cell formation. Diagnosis typically involves a complete blood count (CBC) to assess hemoglobin levels and red blood cell indices, along with dietary assessments to evaluate protein intake. Treatment focuses on dietary modifications to increase protein consumption, supplementation if necessary, and addressing any underlying conditions contributing to malnutrition. Regular monitoring of hemoglobin levels and nutritional status is essential to ensure effective management of the condition.
Detailed dietary assessments and patient history regarding protein intake.
Patients with malnutrition, chronic illness, or restrictive diets.
Ensure comprehensive documentation of dietary habits and any supplementation.
Complete blood count results, iron studies, and vitamin levels.
Patients presenting with fatigue and pallor, requiring differential diagnosis of anemia types.
Document all lab results and clinical findings to support diagnosis.
Used to evaluate anemia and monitor hemoglobin levels.
Document the reason for the CBC and any relevant clinical findings.
Hematology specialists should ensure all lab results are included in the patient's record.
Common causes include inadequate dietary protein intake, malabsorption syndromes, chronic illnesses, and restrictive diets. It is essential to assess the patient's dietary history and any underlying health conditions.
