disorders of nutrition
Iron Deficiency
Introduction
Iron deficiency is a common cause of Overview of Anemia , a condition in which the number of red blood cells is low. Iron deficiency usually results from loss of blood in adults (including bleeding from menstrual periods) but, in children and pregnant women, may result from an inadequate diet. Anemia develops, making people appear pale and feel weak and tired. Doctors base the diagnosis on symptoms and blood test results. Doctors look for a source of bleeding, and if one is identified, they treat it. Iron supplements, usually taken by mouth, are often needed. (See also Overview of Minerals .) Iron deficiency is one of the most common mineral deficiencies in the world. It causes Overview of Anemia in men, women, and children. Much of the iron in the body is contained in hemoglobin. Hemoglobin is the component of red blood cells that enables them to carry oxygen and deliver it to the body’s tissues. Iron is also an important component of muscle cells and is necessary for the formation of many enzymes in the body. The body recycles iron: When red blood cells die, the iron in them is returned to the bone marrow to be used again in new red blood cells. A small amount of iron is lost each day, mainly in cells shed from the lining of the intestine. This amount is usually replaced by the 1 to 2 milligrams of iron absorbed from food each day. Women lose more iron in menstrual bleeding, and sometimes the amount lost is not entirely replaced by iron absorbed from food. Food contains two types of iron: Heme iron:Animal products contain heme iron. It is absorbed much better than nonheme iron. Nonheme iron:Most foods and iron supplements contain nonheme iron. It accounts for more than 85% of iron in the average diet. However, less than 20% of nonheme iron that is consumed is absorbed into the body. Nonheme iron is absorbed better when it is consumed with animal protein and with vitamin C. 