IMPORTANCE OF IRON
Iron is one of essential nutrients, its essential because our body can not produce iron, it needs to be obtained from food.
Iron is present in all our body cells and plays a vital role in health and well-being. Without adequate iron intake, many physiological functions become impaired.
Iron is an essential element for red blood cells (RBCs) production. About 70% of your body's iron is found in our Blood called haemoglobin and in muscle cells called myoglobin. Haemoglobin is important for transporting oxygen from the lungs to the tissues through blood circulation. In situations where the body doesn’t have sufficient iron the production of haemoglobin may be affected. Hence, the oxygen supply to cells and organs will be reduced, which may leave you tired and short of breath.
Iron is also essential for growth & development, normal cellular function, hormonal synthesis and connective tissue production.
Healthy body contains 3-4 g of iron.
Iron Deficiency Anemia
Iron deficiency anemia (IDA) occurs when there is low elemental iron in the body. It is the most common and widespread nutrient deficiency in the world and the leading cause of anaemia. It 30% of the population globally are suffering form (IDA). Its not affecting developing or poor countries only but also Its significantly prevalent in industrialized countries.
Possible causes are:
Accidental blood loss, child birth or medical conditions such as gastric ulcer lead to haemorrhage, which ultimately lead to anaemia.
Iron deficiency during pregnancy, poor diet or haemorrhage may cause anaemia
Megaloblastic anaemia occurs due to deficiency of Vitamin B12 (Folic Acid).
Pernicious anaemia occurs due to autoimmune disorder. One is unable to absorb Vitamin B12 adequately.
Hemolytic anaemia is caused to destruction of red blood cells during ill health conditions such as in malaria or due to irregular red blood cells such as in Sickle-Cell Anemia.
In a condition where hemoglobin production is impaired due to hereditary disorder, it is called Thallasemia.
Which Group is at Risk?
Vegetarians
Women
Infants and children
Frequent blood donors
How is it Diagnosed?
Diagnosis is made with the help of:
Patient’s history
Blood tests, such as CBC and serum ferritin
Some additional tests, such as colonoscopy, endoscopy, and sonography to diagnose the underlying cause
Iron deficiency symptoms
Iron deficiency can be so mild that it goes unnoticed. However, as the body becomes more deficient in iron the signs and symptoms intensify.
Iron deficiency can be easily confirmed by your doctor by running a full blood count. Once iron deficiency is diagnosed the approach to treat it depends on the cause. Some approaches are as simple as making changes to your diet, others involve taking iron supplements. People with significant iron deficiency might require iron infusions or blood transfusion to address the acute need and to urgently restore iron to normal levels.
If you suspect you are iron deficient, we encourage you to contact a medical professional for a blood test to confirm.
Heme and non-heme iron
Generally food contains two different forms of iron, Non-Heme iron and Heme iron. 90% of iron intake comes from Non-Heme iron, while 10% comes from Heme iron. Non-Heme iron is present in herbal foods (vegetables, nuts, beans, whole grain and fruits) and represents most of iron that humans consume in their diets.
Non–Heme is also the type of iron widely found in iron dietary supplements.
Heme iron comes naturally from animal sources (beef, pork, fish, poultry) and is a key source of dietary iron. It is derived from hemoglobin (in RBCs) and myoglobin (in muscular tissues), oxygen-binding proteins that contain Heme.
Heme iron is the most effective source of iron especially for people who are iron deficient.
Heme iron and Non Heme iron are absorbed by two totally different mechanisms in our body. As such, the bioavailability of both iron forms is also different.
Non-heme iron is less absorbed (1-15%), resulting in side-effects such as constipation. In addition, dietary factors that alter iron absorption as (tannins, phytates, polyphenols) and stomach acidity.
Heme iron is the most readily absorbed (15-45%) The entire heme molecule is absorbed so there is no risk of leaving free iron ions in the gastrointestinal tract. The uptake itself is thus efficient and heme iron which is not absorbed will not cause irritations. In addition, its absorption is not negatively affected by dietary factors and stomach acid.
Can you Prevent Iron Deficiency Anemia?
Yes. You can prevent iron deficiency anemia by including iron-rich foods in your diet, such as:
Dark green leafy vegetables, such as spinach, peas, and beans
Dry fruits, such as raisins and apricots
Red meat, pork and poultry, and seafood Iron-fortified ceconsult an expertreals, bread, and pasta
Include vitamin C-rich foods in your diet to enhance iron absorption. Vitamin C is found in Grapefruit, oranges, strawberries, lemons, and melonsLeafy greens, broccoli, peppers, and tomatoes