Bone Minerals - Iron
Iron has vital functions in the body, as a carrier for oxygen (as part of haemoglobin in blood cells and myoglobin in muscle tissue) from the lungs, as a transporter in the ATP generation pathway and as an integral part of many enzyme controlled pathways.
There are two types of iron in the diet – haem and non haem, each with a different mode of absorption from the intestine. Haem iron is present in meat and meat products, whereas non-haem iron is found in plant based products such as dark green vegetables, dried fruit, etc. Haem iron is relatively easily absorbed whereas non-haem iron is influenced by the iron status of the individual. In addition, its absorption is facilitated by vitamin C and meat products and inhibited by calcium, fibre, soy protein and phytates e.g. in grains, fruit, vegetables, seeds and nuts.
Deficiency of iron, where insufficient amounts are mobilised from iron stores, can lead to anaemia. This may be due to dietary inadequacy, parasitic infection (usually in tropical countries) or, in rare cases, tumours causing loss of blood. Symptoms include reduced endurance in relation to physical activity, as oxidative metabolism (and ultimately ATP generation) is impaired. Memory and learning may be affected, along with compromises to the immune system.
Pregnancy is also a common time in which iron deficiency anaemia may occur due to the increased demands on the body. Treatment is usually via supplements followed by education on better food choices
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