Total body iron averages approximately 3. 8 g in diet for iron deficiency anemia pdf and 2. The main regulatory mechanism is situated in the gastrointestinal tract.
When loss of iron is not sufficiently compensated by adequate intake of iron from the diet, a state of iron deficiency develops over time. Untreated iron deficiency can lead to iron deficiency anemia, a common type of anemia. Iron deficiency anemia occurs when the body lacks sufficient amounts of iron, resulting in reduced production of the protein hemoglobin. Hemoglobin binds to oxygen, thus enabling red blood cells to supply oxygenated blood throughout the body. Most cases of iron deficiency anemia are mild, but if not treated can cause problems like fast or irregular heartbeat, complications during pregnancy, and delayed growth in infants and children. Symptoms of iron deficiency can occur even before the condition has progressed to iron deficiency anemia. Iron is needed for many enzymes to function normally, so a wide range of symptoms may eventually emerge, either as the secondary result of the anemia, or as other primary results of iron deficiency.
A lack of sufficient iron levels in the blood is a reason that some people cannot donate blood. 19, average consumption from foods and beverages was 13. Consumption data were updated in a recently published government survey on food consumption reported that for men and women ages 20 and older the average iron intakes were, respectively, 16. The level of serum ferritin that is viewed as “high” depends on the condition. Before commencing treatment, there should be definitive diagnosis of the underlying cause for iron deficiency. It is likely that the cause of the iron deficiency will need treatment as well.
Recent research suggests the replacement dose of iron, at least in the elderly with iron deficiency, may be as little as 15 mg per day of elemental iron. Mild iron deficiency can be prevented or corrected by eating iron-rich foods and by cooking in an iron skillet. Because iron is a requirement for most plants and animals, a wide range of foods provide iron. Non-heme sources do contain iron, though it has reduced bioavailability.
Minerals and chemicals in one type of food may also inhibit absorption of iron from another type of food eaten at the same time. This is due to a hypothesised “meat factor” which enhances iron absorption. Following are two tables showing the richest foods in heme and non-heme iron. In both tables, food serving sizes may differ from the usual 100g quantity for relevancy reasons.