COLLOIDAL MINERALS

IRON

Iron (Fe), an essential nutrient that carries oxygen, forms part of the oxygen-carrying proteins hemoglobin in red blood cells and myoglobin in muscle. It is also a necessary component of various enzymes. Body iron is concentrated in the storage forms, ferritin and hemosiderin, in bone marrow, liver and spleen. Body iron stores can usually be estimated from the amount of ferritin protein in serum. Transferrin protein in the blood transports and delivers iron to cells. hemoglobin,ferritin blood IRON

IMPORTANCE:
Its major function is to combine with protein and copper in making hemoglobin. Hemoglobin transports oxygen in the blood from the lungs to the tissues which need oxygen to maintain basic life functions. Iron builds up the quality of the blood and increases resistance to stress and disease. It is also necessary for the formation of myoglobin which is found only in muscle tissue. Myoglobin supps oxygen to muscle cells for use in the chemical reaction that results in muscle contraction. Iron also prevent fatigue and promotes good skin tone.

DEFICIENCY SYMPTOMS:

May result in weakness, paleness of skin, constipation, anemia.
: Severe iron deficiency results in anemia with small, pale, red blood cells that have a low hemoglobin concentration. Iron deficiency anemia in pregnancy increases the risk of premature and low birth weight babies. In young children, iron deficiency is associated with behavioral abnormalities (such as reduced attention span) and reduced cognitive performance that may not be fully reversible by iron replacement. In adults, iron deficiency anemia impairs physical work capacity. In the US, severe iron deficiency anemia is relatively rare. Impaired iron status is most common in 1-2 year-old children (9.3%), males aged 11-14 years old (4.1%) and females 15-44 years old (6.3-7.2%). This impairment reflects rapid growth or menstrual iron loss and it is uncommon (2%) in other groups.

Diet recommendations:
The 1989 Recommended Dietary Allowance

Food sources:
In the US, grain products are a principal source of dietary iron, followed by meat, poultry and fish, vegetables, legumes, nuts and soy. Red meat is a rich source of iron that is well absorbed. Heme iron (about 40% of the iron in meat, poultry, or fish, and 7-12% of the iron in US diets) is 15-45% absorbed, depending on iron stores. (Individuals with low iron stores compensate by absorbing more iron). Nonheme iron, the remaining majority of dietary iron, is 1-15% absorbed. Absorption is dependent on iron stores and absorption enhancers (e.g., ascorbic acid, an unidentified factor in meat, poultry and fish) or inhibitors (e.g., phytic acid in whole grains and legumes, polyphenols in tea, coffee, or red wine, calcium in dairy products or supplements) eaten concurrently. U.S refined grain products are routinely enriched with iron. Iron-fortified formula or cereals are useful in preventing iron deficiency in infants.

Toxicity:
Iron supplements intended for other household members are the most common cause of pediatric poisoning deaths in the US. In populations of European origin, approximately 1 in 300 people have hemochromatosis, a genetic abnormality of excessive iron stores. Ten percent of these populations carry a gene (are heterozygous) for hemochromatosis. Researchers are testing hypotheses that high iron stores may increase the risk of chronic diseases, such as cancer and heart disease, through oxidative mechanisms.

For further information:

Institute of Medicine, Food and Nutrition Board (1993) Iron Deficiency Anemia: Recommended Guidelines for the Prevention, Detection, and Management Among U.S. Children and Women of Childbearing Age. National Academy Press, Washington, DC.