The old man suddenly felt cold and shivered all over. What happened?

The physical condition of the elderly cannot be compared with that of the young. As they age, many elderly people experience great physical changes, and their organs gradually degenerate. Relatively speaking, the elderly are weaker and are more likely to experience abnormal symptoms, so they should pay attention to conditioning and protection in daily life. Why did the old man suddenly feel cold and shiver all over?

1. Fever and cold

If the elderly experience symptoms such as chills and shivering, the main consideration is that it is most likely caused by a fever or a cold. It is recommended to measure the body temperature to initially clarify the situation. If necessary, go to the hospital for treatment, conduct routine blood tests and other related examinations to clarify the cause and then carry out targeted treatment. Pay attention to rest, drink plenty of hot water, and eat a light diet.

2. Iron deficiency.

Iron is an important raw material for the production of hemoglobin in the human body, and hemoglobin is responsible for transporting oxygen in the body. People with iron deficiency have reduced oxygen supply to peripheral tissues, which leads to impaired energy metabolism of tissues. Due to insufficient heat production, the body feels abnormally cold.

3. Low blood pressure

Low blood pressure can cause poor peripheral blood circulation, and the body cannot get enough oxygen and energy, making people more susceptible to cold.

4. Hypothyroidism.

Thyroid hormone accelerates metabolism and releases energy. It can also speed up blood circulation in the skin, thereby increasing body heat to resist the cold.

5. Elderly people are afraid of cold and should drink more tea

Studies have shown that drinking tea can affect iron absorption. After the iron in food is acted upon by gastric juice, the high-valent iron can only be absorbed by the body after being quickly converted into low-valent iron. Tea contains a large amount of tannic acid, which easily combines with low-valent iron to form an insoluble tannic acid, thereby hindering the absorption of iron and aggravating anemia.