IRON

Iron is a trace mineral found in every cell of the body. Though the body's Iron is only about two to three grams, its presence is very important. A pint of blood contains 200 mg of Iron; it takes several months to replenish the iron concentration in the blood. Iron is both an essential nutrient and a potential toxicant to cells. Particular proteins such as ferritin and transferrin help in the process of iron absorption, distribution, and storage. Transferrin binds with Iron in plasma to transport it to where it is necessary for tissues. Ferritin is the storage form of extra Iron and is usually present in the liver, spleen and bone marrow. Dietary Iron has two main forms: heme and nonheme.

Why do we need Iron?

· The main use of Iron is in preventing and treating iron deficiency anemia.

· Iron is an essential element for blood production and energy.

·  About 70 percent of the human body's Iron is found in hemoglobin and in muscle cells called myoglobin. Hemoglobin is essential for transferring oxygen in the blood from the lungs to the tissues; Myoglobin acts as an oxygen reservoir. 

·  Iron is necessary for immune cell creation and growth.

· Cognitive function includes brain functions such as memory, concentration, learning and problem-solving.

·  An essential cofactor of carnitine synthesis is necessary for fatty acid oxidation.

·  Help with the regulation of body temperature.

Factors Affecting Iron Absorption

·  Increased -Blood loss during growth, pregnancy and lactation, citrus fruits and vegetables, copper, cobalt and manganese, HCL, iron cookware, meats, protein foods and vitamin C.

·  Decreased - Age, calcium, coffee, black tea, low copper, antacid, oxalates (leafy green), phosphates (soft drinks), phytates (whole grain) and soy protein.

Deficiency:

Iron deficiency occurs in stages and is seen most commonly in children, menstruating or pregnant women, and those eating a diet lacking Iron.  Iron deficiency may be associated with poor diet, malabsorptive disorders, and blood loss. The most common iron deficiency is anemia. There are more than 400 types of anemia, and the significant forms of anemia are:

·         Aplastic anemia: bone marrow is damaged and can’t make enough new blood cells.

·         Megaloblastic anemia:  Low levels of folic acid, RBC cells larger than usual.

·         Hemolytic anemia: the body's immune system attacks and destroys red blood cells. 

·         Sickle cell anemia: Hereditary disorders create abnormal hemoglobin.

·         Pernicious Anemia: too little vitamin B12 (cobalamin). 

Toxicity:

Taking more than 40–45 mg of Iron daily may cause toxicity. The two critical phases of toxicity are gastrointestinal and systemic.

•        Gastrointestinal symptoms -vomiting, diarrhea, abdominal pain, constipation.

•       Systemic symptoms- Dizziness, low blood pressure, fast or weak pulse, seizures, headache, fever, shortness of breath and fluid in the lungs.

Iron Overload:

When too much Iron is absorbed, large amounts are deposited in the liver, lungs, pancreas and other tissues; there is no place to go for Iron:

•       Hemosiderosis— focal deposition of Iron that does not cause tissue damage like skin pigmentation, weight loss, pain, or slow growth in children

• Hemochromatosis occurs when iron deposition can cause tissue damage and organ damage like cirrhosis, impotent, Alzheimer's, diabetes, and aplastic anemia.

Interactions with medication:

•       Antibiotic-bacterial infections

•       Levothyroxine- low thyroid function.

•       Bisphosphonates- bone conditions

•       Penicillamine -rheumatoid arthritis.

•       Chloramphenicol -eye infection

•       Allopurinol-gout

Sources of heme iron: Oysters, clams, mussels, beef or chicken liver, organ meats, canned sardines, beef, poultry, canned light tuna, and wild duck.

Sources of non-heme Iron: fortified breakfast cereals, nuts, seeds, beans, dark chocolate, lentils, spinach, potato with skin, enriched rice or bread, chia, flax, amaranth, pumpkin seeds, quinoa.