Iron

What is it?

Iron is an integral part of many proteins and enzymes that maintain good health. It plays a crucial role in oxygen transport and is also essential for the regulation of cell growth and differentiation.

Food sources.

Main sources of Iron are red meat and liver.

Shellfish.

Egg yolk.

Dried fruit.

Nuts.

Legumes.

Molases.

Raw beetroot.

Deficiency signs and symptoms.

Iron deficiency is considered by the World Health Organization (WHO) to be the number one nutritional disorder in the world (as much as 80% of the worlds population may be iron deficient). A deficiency of iron limits oxygen delivery to cells, resulting in fatigue and lethargy, poor work performance, impaired cognitive performance, decreased immunity and inability to maintain body temperature.

Main actions.

Almost two-thirds of iron in the body is found in hemoglobin, the protein in red blood cells that transports the oxygen we breathe to muscles and body tissues.

Levels of iron stored in the body have the greatest influence on iron absorption; Iron absorption increases when body stores are low and decreases when iron stores are high, to help prevent the toxic effects of iron overload.

Clinical use.

Iron supplementation is used in cases of iron-deficiency and anemia. It is important to establish that iron-deficiency is indeed the cause of symptoms before taking supplemental iron, to prevent the possibility of iron overload.

Important interactions.

Iron overload is a condition in which excess iron is found in the blood and stored in organs such as the liver and heart, and may result in organ damage.