Our life directly depends on vitamins and other beneficial enzymes. One of them is iron. And its role in the functioning of the body is invaluable.
Our body functions thanks to the interaction of various vitamins, microelements and other enzymes. One of the most important substances needed for the development of the body is iron. This substance plays vital role in the creation of blood, immunity and oxidative compounds in cell function. Our blood is made up of iron, found in red blood cells. It is the amount of this substance that determines what kind of hemoglobin we have. Let's find out how a lack of iron in the body is determined, the signs and possible negative consequences for health.
This substance is not synthesized in the body on its own, but enters us with food. IN different products its quantity varies. This is why we so need a properly balanced diet to get the micronutrient. Otherwise, all life support systems fail.
We need iron, especially women during pregnancy, as it participates in such chemical processes as:
- energy storage;
- supplying cells with oxygen;
- protects the body from the harmful effects of hydrogen peroxide.
The immune system and white blood cells kill foreign substances by releasing hydrogen peroxide, and this hydrogen harms healthy cells. Protective enzyme catalysis, which contains iron, converts chemical compounds into water, oxygen.
Iron, as mentioned earlier, enters the body exclusively with food. The liver, spleen, and bone marrow accumulate it. It is necessary for the bone marrow, since it is there that red blood cells are formed. Total The substance in the adult human body is about four grams. Almost half is spent on the creation of blood and hemoglobin.
Why does iron deficiency occur?
Compared to other vitamins and microelements, iron deficiency in the body is the most common. Women especially suffer from this during pregnancy and not only. The cause of microelement deficiency may be:
- constant blood loss during menstruation;
- pregnancy period;
- feeding the baby;
- diets;
- vegetarianism;
- puberty;
- regular blood donation.
During pregnancy, a woman loses the most iron, as the baby takes it for proper development. It is during this period that symptoms of anemia most often appear. It's especially bad if future mom does not eat animal meat during pregnancy. Every day our body loses this microelement, and therefore it needs to be replenished regularly. Daily consumption of the substance depends on the person’s age, degree of physical activity, and blood loss.
Symptoms
Lack of a substance in the body, especially during pregnancy, helps determine the symptoms. The first signs are decreased hemoglobin. It is determined mainly during routine tests. In addition, anemia can be identified by visible symptoms: 
- fatigue;
- nails break;
- changes on the skin;
- dry skin;
- cracks on the heels, hands;
- hair fall out;
- little salivation;
- reduced immunity;
- frequent illnesses and colds.
With a severe deficiency, even the taste changes. When a person eats food, he feels in his mouth the taste of sand, earth, raw meat. The consequences of anemia are health problems. Concentration and perception of information are lost, and a person quickly gets tired. Long-term anemia can even lead to stomach cancer.
In women, the production of thyroid hormones decreases. Why is it difficult to reset? excess weight, no diets help. What other symptoms are there during pregnancy and signs of anemia in general?
- The patient becomes nervous and hot-tempered. Frequent headaches and dizziness. My health is getting worse.
- Dental problems begin. They can deteriorate, the gums weaken, causing the teeth to become loose, and stomatitis affects.
- Anemia leads to decreased appetite, which further aggravates the situation. The body does not receive iron, the symptoms intensify.
- Possibly urinary incontinence if the person laughs or sneezes.
- Shortness of breath appears.
- Skin problems are noticeable, lips become Blue colour, the skin of the hands also becomes bluish in color.
There are times when even a well-established diet does not help replenish the level useful substances in the body, in the blood.
Rules of assimilation
Iron may not be absorbed due to improper functioning gastrointestinal tract. Substances supplied with food are not absorbed, or are supplied in very small quantities. You can try to correct the situation with iron supplements. But even they require compliance with several rules, otherwise the desired effect will not be achieved.
- You should take the drug on an empty stomach, preferably with fruit juice.
- For at least two hours after this, you should not drink coffee, tea, or consume any dairy products or whole grain bread.
- Before you start drinking pharmaceutical drugs iron, you need to get tested and consult with your doctor.
You can compensate for the lack of microelements with products. Which ones?
Diet
First of all, the treatment of anemia begins with the cause of its occurrence. Symptoms of iron deficiency associated with poor nutrition in women during pregnancy are treated with a new diet and various nutritional supplements. The recovery course lasts at least two months.
Nutrition should be rich in not only iron, but also other microelements. Here is a list of products needed for consumption:
- seafood;
- liver;
- red meat;
- cereals – buckwheat, oatmeal;
- sprouted wheat;
- beans;
- dried fruits;
- citruses;
- kiwi;
- greenery.
The daily dose is about eighteen micrograms of iron.
Overdose
The diagnosis of anemia is not as scary as an overdose of this substance. The problem is that once it enters the body, it is not excreted, but accumulates in internal organs, until there is a shortage of microelements.
However, if there is too much accumulation, it can cause diabetes, breast cancer, heart and liver problems. Rheumatism is actively developing. Excess during development is especially dangerous cancerous tumors. This is where iron accumulates most quickly. An overdose of the substance is also directly linked to the development of cancer. The hormone estrogen accumulates iron.
If we drink alcohol, for example, beer, which contains a lot of female hormone, which contributes to the release of the accumulated substance into the body, and it, in turn, becomes sensitive to the effects of radiation.
In most cases, women after menopause suffer from overdose. Consuming more than fifty micrograms of the element per day can lead to coronary heart disease. Many elderly people suffer from Alzheimer's and Parkinson's diseases, and due to Fe accumulations they occur with complications. As we can see, both deficiency and excess of this microelement are bad for us.
Iron and small children
Almost always, between six months of a baby’s life, the doctor prescribes iron drops. Hemoglobin in the body of such children is reduced. Why? Most often this occurs due to feeding with cow's milk.
On the other hand, a lot of calcium intake stops the absorption of iron from other foods included in the child's diet. Not worth replacing breast-feeding cow's milk.
Symptoms of diseases
Do not forget that a deficiency of a substance signals existing diseases. Here are their symptoms:
- anemia;
- avitaminosis;
- infectious diseases;
- any tumors;
- blood loss;
- problems with the stomach, intestines;
- hypothyroidism;
- hepatitis or cirrhosis of the liver.
Based on the level of Fe in the body, various pathologies are determined, since it is precisely because of it that malfunctions in the functioning of systems and internal organs occur. This element is very important for the life of a child and an old person.
Iron is an important natural element that is essential for human health; iron deficiency often leads to anemia. Iron deficiency anemia is a hematological syndrome characterized by impaired hemoglobin synthesis in human blood due to iron deficiency and manifested by anemia and sideropenia.
A lack of iron in the body may be associated with poor nutrition, with loss of a large amount of blood, or bleeding during menstrual cycle among women.
Symptoms of iron deficiency in the body
In this list we present the symptoms of iron deficiency in the human body (iron deficiency anemia):
- increased fatigue;
- swollen ankles or swelling in other joints;
- hair loss and fragility;
- pale skin;
- lack of appetite;
- frequent infections due to low immunity;
The most in a simple way fight against iron deficiency anemia is the consumption of foods rich in iron. The main foods high in iron are: red meat, poultry, fish, heart, liver, shrimp and crab, tofu, nuts, flax seeds, sesame seeds, cabbage, coriander, prunes, beans, peas, lentils, brown rice, etc.
However, in any case, you should not seriously count on self-medication! If you notice the symptoms described above, it is important to do blood test to detect iron deficiency in the body. If your doctor thinks your iron levels in your blood are very low, he may prescribe a diet and supplementation. medicines iron over a period of time (sometimes lasting up to several months).
You must understand that iron rich foods have important at all stages of life, they should be consumed regularly, especially by pregnant women, children and the elderly, since these are the categories of people who have the greatest need for iron.
Table of foods rich in iron
Below is a table with foods high in iron, animal and plant sources:
| Product | Iron content, mg/100 g of product |
|---|---|
| Cocoa powder | 14,8 |
| Pork liver | 12,6 |
| Beef liver | 6,9 |
| Peas | 6,8 |
| Buckwheat | 6,7 |
| Beans | 5,9 |
| Beef kidneys | 5,9 |
| Milk chocolate | 5,0 |
| Beef heart | 4,7 |
| Pork heart | 4,0 |
| Beef tongue | 4,0 |
| Oatmeal | 3,9 |
| Rye bread | 3,9 |
| Yeast | 3,2 |
| Dried apricots | 3,2 |
| Raisin | 3,0 |
| Prunes | 3,0 |
| Hazelnut | 3,0 |
| Beef | 2,9 |
| Chicken egg | 2,5 |
| Walnuts | 2,3 |
| Apples | 2,2 |
| Pork | 1,9 |
| Cod liver | 1,9 |
The body's daily requirement for iron
The daily iron requirement, as can be seen in the table, varies depending on age and gender, and women have a greater need for iron than men, especially during pregnancy and breastfeeding.
| Age | Men | Women | Pregnant | Nursing |
|---|---|---|---|---|
| 0-6 months | 0.27 mg | 0.27 mg | ||
| 7–12 months | 11 mg | 11 mg | ||
| 1–3 years | 7 mg | 7 mg | ||
| 4–8 years | 10 mg | 10 mg | ||
| 9–13 years | 8 mg | 8 mg | ||
| 14–18 years old | 11 mg | 15 mg | 27 mg | 10 mg |
| 19–50 years old | 8 mg | 18 mg | 27 mg | 9 mg |
| 51+ years | 8 mg | 8 mg |
Symptoms of excess iron
Symptoms of excess iron in the blood such as fatigue, weakness and abdominal pain are difficult to notice, especially in young children, because they are often confused with other common conditions such as intestinal infections, For example.
In general, excess iron leads to changes in skin color, which become blue-gray or metallic, and is usually caused by hemochromatosis. genetic disease, in which the absorption of iron in the intestine increases.
The main symptoms of excess iron in the blood are:
- fatigue;
- weakness;
- impotence;
- stomach ache;
- weight loss;
- joint pain;
- hair loss;
- changes in the menstrual cycle;
- heart rhythm disturbances;
- swelling.
In addition to hemochromatosis, high levels Iron levels in the blood can be caused by frequent blood transfusions or excessive consumption of iron supplements.
Iron that is found in excess in the body can accumulate in organs such as the heart, liver and pancreas, which can lead to complications such as increased fat in the liver, cirrhosis of the liver, cancer, rapid heartbeat, diabetes and arthritis. Moreover, this problem can also cause premature aging due to the accumulation of free radicals in cells.
How to improve iron absorption to combat anemia?
To improve the absorption of iron in the intestines, it is recommended to consume citrus fruits (such as oranges or grapefruits), pineapples, cherries, along with food rich in iron given in Table 1, in addition, avoid frequent use of antacid medications such as omeprazole.
Iron absorption is improved when it is in the "heme" form, which is found in animal products such as meat, liver and egg yolk. Some food products, such as tofu, bean sprouts also contain iron, but this type is not heme iron and is absorbed in the intestines in trace amounts.
Tips for increasing iron absorption in the gastrointestinal tract:
- Avoid eating foods rich in calcium with main meals, such as yogurt, pudding, milk or cheese, because calcium is a natural inhibitor of iron absorption;
- Avoid eating foods high in fiber, which reduces the efficiency of iron absorption;
- Avoid excessive consumption of sweets, red wine, and some herbs because they contain polyphenols and phytates, which are inhibitors of iron absorption;
- Eat fruits like orange, kiwi along with iron-containing foods;
- Avoid consuming dairy products with main meals, as calcium reduces iron absorption;
- Avoid consuming coffee and tea as they contain substances called polyphenols, which reduce iron absorption;
- Avoid the constant use of medications to treat heartburn because iron is better absorbed from increased stomach acidity;
- Eat foods rich in fructooligosaccharides such as soya beans, artichokes, asparagus, chicory, garlic and bananas.
Drugs to increase hemoglobin and fight anemia
The recommended dosage of iron supplements/medicines and duration of treatment varies depending on the age of the patient and the severity of the anemia. Treatment is carried out only with long-term use of ferric iron preparations. It is worth noting separately that a significant increase in hemoglobin, in contrast to improvement in well-being, will not happen sooner than in a month or a month and a half
- Aktiferrin,
- Hemofer,
- Sorbifer Durules,
- Totem,
- Tardiferon,
- Fenyuls,
- Ferroplex.
Duration of treatment for anemia
Treatment of iron deficiency anemia requires at least 3 months of iron supplementation until the body's iron stores are restored. Thus, after 3 months. After starting treatment, it is recommended to do a blood test to determine your iron level.
In addition to iron, drugs to combat anemia may contain folic acid and vitamin B12, which also help combat anemia.
Typically, improper use of iron supplements causes problems such as heartburn, nausea and constipation, which can be alleviated by adjusting the dosage.
Types of iron-containing drugs
Oral iron supplements are sold in liquid form, and usually intended for children. The most well-known supplement is ferrous sulfate, which should be taken on an empty stomach and often causes side effects such as nausea and heartburn, but there are other types that cause fewer side effects.
In some cases, iron-containing drugs are administered to patients intramuscularly or intravenously, that is, parenterally.
Side effects of iron supplements:
- Heartburn and burning in the stomach;
- Nausea and vomiting;
- Metallic taste in the mouth;
- Full stomach sensation;
- Diarrhea or constipation.
Nausea and stomach discomfort increases depending on the dose of the drug and usually occurs 30 to 60 minutes after taking the supplement, but may disappear after the first 3 days of treatment. In any case, it is necessary to carry out a course of treatment for iron deficiency in the body under the supervision of a doctor, because iron deficiency anemia is a rather dangerous disease and can cause complications.
Our body does not require iron in large quantities; it is a micronutrient. Its total content is small and ranges from 2.5 to 4.5 grams. But the lack of this substance greatly affects the general condition of the body, our well-being and health.
Why is this element needed? The main mission of iron (Fe) is the delivery of oxygen to the tissues and cells of the body. It is built into the protein hemoglobin, which is part of the blood cells of red blood cells. By binding pulmonary oxygen, red blood cells deliver it to all cells. And on the “return path” they take up carbon dioxide, transferring it to the lungs. This is how gas exchange occurs and the respiratory function is carried out, so the role of iron in the human body cannot be underestimated.
Thanks to iron, the body creates an oxygen reserve. It is stored in bound form “in reserve” in different organs and is used as needed. For example, a person can hold his breath for some time and remain conscious precisely thanks to this reserve.
What is the myoglobin protein responsible for, in the structure of which this element is also built in? Myoglobin is found in skeletal and cardiac muscles and stores oxygen in them, consuming it during metabolic processes. Due to this, muscle loads increase and endurance increases, which is important for people involved in physical work or sports.
But its role is not limited to this: iron is integral part enzymes and proteins that are important
- in the metabolism of fats, including cholesterol,
- breakdown of harmful and toxic compounds in the liver,
- in the function of hematopoiesis,
- formation of DNA molecules (where hereditary information is stored),
- in redox processes,
- during metabolism to produce energy.
Important! The lifespan of red blood cells is on average 4 months. Then they die, and new blood cells are formed to replace them. Since Fe is contained in red blood cells, 2/3 of it is in the blood, and 1/3 is in the liver, spleen, muscle tissue, and bone marrow.
What else is a microelement needed for? It is involved in the formation of hormones thyroid gland, without which metabolism is disrupted. In addition, it supports our immunity - a barrier to infection, increasing the body's resistance to diseases.
The protective functions of the substance are also important, which activates the process of phagocytosis (capture of foreign particles by phagocytes), removing pathogenic bacteria from the body. It enhances the effect of the interferon protein, which destroys viruses.
When iron is normal
If you do not maintain the supply of this component in the body, then a condition occurs that is called iron deficiency anemia (anemia). Women need more micronutrients due to hormonal changes and periodic menstruation. In females, mineral components are consumed twice as much as in males. We should consume iron per day with food
- women – 15 mg (20 mg more if a woman is pregnant or breastfeeding),
- men – 10 mg,
- children and adolescents under 18 years of age - 5-15 mg.
In the body of newborns, the content of the substance is simply gigantic: 300-400 mg, but as the body grows, this amount is only enough for the first 6 months of life. Replenishment of reserves occurs through mother's milk or infant formula.
In order not to compensate for the microelement deficiency with vitamins and dietary supplements, you should get the required amount from food. The problem is that we consume a lot of refined foods and not enough natural products. Hence the lack of a number of minerals and vitamins.
How is a microelement absorbed? If the diet is based on boiled or refined food, then only 10-20% of the norm enters our body. Beef kidneys and liver, fish, and eggs are rich in iron. The element is best absorbed from the liver of animals; from meat it is absorbed by 40-50%, from fish - by 10%.
Important! If you add a vegetable salad to meat, the absorption of Fe doubles, fish with vegetables will increase its level by 3 times, and eating fruits high in vitamin C will increase it by 5 times.
A biochemical blood test allows you to determine its amount. The analysis is carried out in the morning on an empty stomach or in the evening, but the last meal should be 8-12 hours before the start of the study. Its normal value is in the blood
- for men - from 11.64 to 30.43 µmol/l,
- in women - from 8.95 to 30.43 µmol/l,
- for newborns - from 17.9 to 44.8 µmol/l.
The level of the iron component is related to age, gender, and the need for it changes throughout life. After looking at the results of the blood test, it becomes clear whether it is necessary to replenish its supply.
Replenishing iron deficiency
How does its deficiency affect appearance And general state body? The appearance suffers from changes in the condition of the skin, which becomes pale and dry. Hair looks lifeless and becomes dull in color. The nails constantly break, and the corners of the lips begin to bleed due to small ulcers. The skin on the hands and feet cracks, which is very painful. Geophagy is observed - the desire to eat something inedible: chalk, sand, paper.
Lack of iron causes poor health: loss of strength, discomfort when swallowing. Since the element helps in metabolic processes (oxygen - carbon dioxide), shortness of breath occurs during physical stress, and loss of consciousness is possible. The picture is complemented by drowsiness, irritability, and poor memory.
The lack of Fe also affects the functioning of the immune system, which is not able to “defend” itself from bacteria. As a result, the frequency of diseases increases, of which the most common are colds and intestinal infections.
Important: According to WHO, 60% of the world's population suffers from iron deficiency, and in 30% this deficiency is so great that iron deficiency anemia occurs. Remember that every second we lose 7-10 million blood cells and each of them contains Fe.
Iron deficiency does not appear immediately; its amount in the blood decreases gradually. Its gradual loss occurs in three stages, stage 3:
- prelatent, when there is enough of the element in the blood, but in the depot (storage organs) its amount is reduced to 50%; this stage is not diagnosed;
- latent, in which there is no longer enough iron in the blood and the person experiences the first signs of Fe starvation: weakness, fatigue, dry hair and skin;
- anemia is formed when there is a lack of an element and the absence of its supply from the outside; a condition occurs with signs of anemia and tissue iron deficiency.
At the second stage, the pathology is already diagnosed, so you should not bring the body to complete exhaustion. At the first sign of illness, you should take a blood test. And to prevent anemia, it is advisable to donate blood for biochemical testing twice a year.
How to increase iron levels?
Since the importance of this compound in the body is enormous, and its functions are numerous, you need to monitor your diet and your condition, constantly replenishing iron reserves. To do this, you don’t need to run to the pharmacy for a complex of vitamins or microelements. You need to run to the doctor, since the lack of a substance may be associated not with nutrition, but with various pathologies, for example, poor absorption in the intestines, insufficient assimilation.
But if poor nutrition is to blame, then this can be corrected. The modern rhythm of life and quick snacks from refined and semi-finished products do not saturate the body with the components we need.
Unfortunately, our " delicious food"Expensive sweets, refined delicacies, flour products, ice cream, smoked meats, and canned food are to blame for the deficiency of iron and other important elements.
When unbalanced diet We are guided by the following rules:
- We follow a diet that, in addition to the above-mentioned foods, should include oysters, nuts, legumes, apples, pomegranates, raisins, and figs.
- Vitamin C is important for the absorption of Fe, so its reserves need to be replenished with sea buckthorn, rose hips, Brussels sprouts, and citrus fruits.
- The element is absorbed in the presence of vitamin B12, so we include fish and seafood in the diet.
- A complex of vitamins and microelements is suitable as an additional source.
- Dietary supplements will also help. For example, hematogen, an iron-containing supplement, replenishes “metal stores” well. If the hematogen contains the black food protein albumin, then normalizing the level of Fe and hemoglobin will not be difficult. Hematogen is produced different types to meet the needs of children, pregnant women, people involved in sports.
Important! If the reasons for the lack of a microelement are related only to nutrition, then its replenishment will occur in a couple of months if all recommendations are followed. Add to a balanced diet physical activity so that the tissues are saturated with oxygen and fatigue and drowsiness leave you.
If there is a significant shortage of this substance (especially during pregnancy), drug treatment is prescribed, the dosage and duration of which is determined by the doctor.
Iron content in food
You need to evaluate your diet for the presence of the element. To increase the amount of iron in the blood, it is important to study the composition of your “food basket” and think about how to increase its level.
The table indicates absolute value of this substance. Not all foods containing the element are well absorbed, even with a significant deficiency. Therefore, the numbers speak only about its content, but not assimilation. Let's say the product does not contain much Fe, but it is well absorbed and vice versa.
Which foods contain the highest percentage of iron absorption? A table that shows the percentage of the component obtained as a result of nutrient absorption will help us answer this question.
For example, in pork liver the Fe content does not look so impressive - 29.7 mg, but it is absorbed well, within 20%, and hazelnuts containing large reserves of this component - 51 mg - are absorbed by only 6%. Therefore, a large % of an item does not guarantee that you will receive it in full.
Important! The absorption of iron is improved by the presence of copper, cobalt, manganese and vitamin C in the foods consumed. Substances that impair its absorption are phosphates, calcium and oxalic acid. Drinking strong tea also does not contribute to its good absorption, since tea is rich in tannins.
Dairy products contain Fe, but due to the presence of calcium in milk, it is not absorbed at all. You should not eliminate milk from your diet, especially during pregnancy. The contents of milk are best absorbed if it is consumed separately from other foods with an interval of approximately 2 hours.
What causes excess iron?
Oversaturation of the body with this element is possible for the following reasons:
- if a significant amount of it came from outside (for example, from ferruginous drinking water),
- pathologies associated with the liver, spleen or pancreas,
- as consequences of chronic alcoholism,
- violation metabolic processes related to iron.
For what diseases is oversaturation with the element especially undesirable? It aggravates the course of Parkinson's and Alzheimer's diseases, and is the “starting point” for the development of liver and intestinal cancer. With its excessive content, rheumatoid arthritis develops.
Increased iron in the body manifests itself in the form of the following symptoms:
- Accumulation in tissues and deposition in the lungs.
- The appearance of pigment spots on the skin epidermis: on the palms and armpits. Darkening of old scars occurs.
- Fatigue and weakness, severe headaches.
- Symptoms indicating gastrointestinal diseases: nausea, heartburn, diarrhea or constipation.
- Loss of appetite and associated weight loss.
- The likelihood of developing arthritis, diabetes, atherosclerosis and other pathologies.
- Weakening of the immune system and, against this background, the active introduction of infections into the body, the development of tumors and inflammations of various natures.
- Formation of liver failure.
Sometimes an excess of this compound resembles hepatitis in its manifestations: the skin becomes yellow, the tongue turns yellow, the mucous membranes in the mouth turn yellow, itching occurs in the most different parts body, the liver increases in size. Therefore, based on the above symptoms, an erroneous diagnosis can be made. And to prevent this from happening, you need to get your blood tested.
Professional skills: diagnosis and treatment of diseases of the gastrointestinal tract and biliary system.
Many people view iron as a mineral that can only be obtained from red meat. This view is greatly reinforced by the promotional materials produced by the meat industry. Athletes often attribute their performance to a diet in which main role meat dishes play. This article examines the iron content in the human body and in our food.
Although nutritional deficiencies have long been considered curable in developed countries, iron deficiency remains one of the ailments that plagues many people of a certain age group.
Symptoms of iron deficiency include fatigue, a weakened immune system, and loss of concentration. The “risk group” that most often experiences the effects of this disease includes children, women of childbearing age, and the elderly.
Iron deficiency anemia occurs in a small percentage of the population, but many researchers who have studied the nutritional status of vegetarians North America and Western Europe, have proven that for those who have been following exclusively for a long time, there is no danger of iron deficiency anemia, compared with the average incidence rates in the country.
When limiting oneself in meat foods, a person often looks for a replacement in dairy products, pizza or macaroni and cheese, toast with cheese, creamy soup and cheese lasagna. Unfortunately, products are not only an insufficient source of iron, but also prevent the body from absorbing this substance, therefore, it is better not to abuse them, but to replace meat with plant-based products that contain enough iron. In addition, you should understand the place of iron in food and in the body.
By excluding meat, fish and poultry from your diet, a person refuses products consisting of blood and muscle tissue. To make our own hemoglobin - the protein in blood cells that contains iron - we do not need blood products, since all the components necessary for the formation of healthy blood, including iron, protein, vitamin C and folic acid, are also present in plant foods. Absorbed into the cells of our body, iron is used to produce hemoglobin in the blood, being absorbed equally well whether it comes from broccoli or steak.
The main difference between the iron from a hamburger and the iron from a Wedgie burger is the degree to which it is absorbed.
Heme iron and non-heme iron
There are two types of iron in food products: heme-containing and non-heme-containing.
Forty percent of the iron in meat and slightly less in fish and poultry is classified as “heme” iron. It is found in animal flesh in the form of muscle myoglobin and blood hemoglobin. Typically, a person absorbs 15 to 35 percent of heme iron. The rest of the iron from meat, as well as all the iron found in plant foods and eggs, is called “non-heme iron.”
Non-heme iron is absorbed differently than heme iron. Everyone can get maximum benefit from dietary iron, as more than 85% of the iron in the typical non-vegetarian diet in Western countries and all of the iron in vegetarian diets is in the non-heme form. The absorption of non-heme iron varies from 2 to 20 percent depending on the combination of foods consumed. Other components of the diet can have a significant effect on increasing (for example, foods rich in vitamin C) or decreasing (black tea or dairy products) the absorption of non-heme iron. Accompanying products do not have the same effect on the absorption of heme-containing iron.
The role of iron in the body
The most well-known role of iron in the body is to saturate the body's cells with oxygen through hemoglobin.
Iron present in muscle tissue, helps preserve oxygen for later use. Even a small amount of iron can perform the function of regulating cellular metabolism and resisting infections. Despite the fact that the human body consumes less than 1.5 mg per day. iron, it needs to be replenished.
Because not all iron in food is easily absorbed, the recommended intake level for adults is 8 to 15 milligrams per day.
Women require more iron than men because iron leaves the body through the blood every month during menstruation. During pregnancy, childbirth and lactation, as well as during growth and puberty and during active sports, it is necessary to increase iron intake.
The intestinal walls are very sensitive to how much iron is absorbed into the blood from food that enters the stomach. The percentage of iron absorbed depends on a number of factors. For example, if the body's iron reserves are close to depleted, its absorption through food may double.
Laboratory research and nutritional supplements
The full picture of iron content in the human body becomes clear with the help of laboratory research. As with protein, consuming too much iron is not necessarily good for your health. There is a risk of developing certain diseases associated with excess iron intake and abuse of iron supplements. A small number of people with inherited disorders develop iron overload, which is caused by the body's overabsorption of iron.
To determine the level of iron in the blood, it is recommended to take a blood test that will show the status of red blood cells (hematocrit and hemoglobin) and iron stores (ferritin, transferrin saturation and red cell protoporphin).
In many cases, iron deficiency anemia is the result of an unbalanced diet, including insufficient consumption of vegetables rich in vitamin C.
The formation of healthy red blood cells involves many nutrients and the most effective fight The solution to this problem will be to supplement your diet with vegetables, fruits and other foods containing iron.
The recommended dietary intake of iron for premenopausal women (19 to 49 years of age) is 15 mg per day. The recommended level for other adults is 10 mg per day. These figures are based on the average daily iron requirement of a person, with an additional safety factor included.
Table 3.3. Iron content in various products nutrition
* 90 g of this product is 6% - 36% of the DV (dietary value = 18 mg iron). Read product labels carefully. |
Iron intake and vegetarian status
In developed countries, many studies have been conducted to compare the iron intake of vegetarians with the diet of “omnivores” of the same age.
Tests have shown that the iron intake of vegetarians, including vegans, is higher than that of non-vegetarians.
Overall, the proportion of iron deficiency anemia among vegetarians did not exceed the average. and vegans consume more fruits and vegetables, which enhances the absorption of iron from plant foods. As with non-vegetarians, children and older women are at greatest risk of developing iron deficiency. Although non-heme iron is not absorbed as well by the body as heme iron, this is offset by the combination of high iron intake and optimal absorption achieved by vegetarians.
There are other iron-fortified grains not listed in the table that can provide up to 4 mg of iron per serving. For teenagers and even adults, you can add special infant formula fortified with iron to hot porridge, pancakes or muffins. Meat substitutes, tofu sandwiches and other similar foods are also rich in iron - to find out exact composition For such products, you need to pay attention to the labels.
Dietary factors that improve iron absorption
VITAMIN C:
Foods rich in vitamin C can do wonders for the iron found in plants. During breakfast, you can significantly boost your iron stores with highly digestible porridge or toast, especially if you add a large orange or a glass of juice, which contains 75 to 100 mg of vitamin C.
One study found that eating papaya and porridge increased iron absorption by six times. Fruits and vegetables that are not rich in vitamin C also increase the absorption of non-heme iron, but to a lesser extent. These facts go against the prevailing view of “food pairing,” which states that fruits should be separated from other foods. If there is a need to increase hemoglobin levels, more fruits or vegetables rich in vitamin C should be consumed along with iron-containing foods.
Raw fruits and vegetables provide the maximum amount of vitamin C, although cooked foods (such as onions or tomatoes in soup) also retain their beneficial properties.
CAST IRON Utensils:
Another reliable way to increase your iron levels is to cook in cast iron cookware.
In one study of infants in Brazil, using cast iron cookware increased iron absorption by six times or more.
Cast iron cookware, like steel pans, helps increase the amount of bioavailable iron in foods. This effect is especially noticeable when you cook foods with high acidity, such as tomato or sweet and sour sauce.
Dietary factors that interfere with iron absorption
Along with well-digested foods, there are also those that make it difficult for iron to be absorbed into the blood.
To get the most iron from plant foods, you need to reduce your intake of foods that block iron absorption.
DRINKS CONTAINING TANIN:
The main culprit is tea, the second most popular drink in the world after water.
Both black tea and oriental green tea, which is the leaves of the same plant, contain tannin, which, when combined with iron, forms an insoluble mixture. One cup of tea halves the absorption of iron, but there is a tannin-free herbal tea.
Which contains the same components, does not have such a strong effect.
MILK AND CHEESE:
A glass of milk or a slice of cheese reduces iron absorption by 50%. If you consume dairy products two hours before or two hours after meals, they will not have any effect on iron absorption.
OXALATES:
Spinach, despite its popularity and reputation as a health food, is not actually the best source of iron.
Even if cartoon characters convince children to eat spinach, the iron in it is bound by oxalates, slowing down its absorption by the body. Oxalates are acids that are also found in rhubarb and chocolate. The greatest absorption of iron is provided by broccoli, white cabbage and oriental vegetables such as bok choy.
PHYTATS:
– a specific form of phosphorus storage in plant seeds, associated with fiber in raw whole grains, legumes, nuts and seeds.
Doctors are wary of phytates in raw foods, especially wheat bran, because they can partially bind iron, zinc and calcium in food, resulting in poor absorption by the body. However, if you follow a certain food preparation process - soaking food in water (as in the case of legumes and oats), adding yeast to the dough or sprouting grains and legumes, these phytates destroyed by enzymes called phytases. Roasting nuts also reduces the level phytates. Thus, certain cooking methods can ensure that food tastes great and increases its mineral content.
SOY PRODUCTS:
Soybeans are rich in iron, but contain two substances that block its absorption by the body: phytates and protein components. Traditional methods of fermenting soy products (tempeh, miso and soy sauce) and processing tofu significantly increase iron absorption by breaking down blocking substances. Thus, soy products are a useful source of dietary iron. If you eat vitamin C-rich vegetables and fruits along with tofu or tempeh, your iron absorption will increase.
The following situations illustrate mistakes that can lead to iron deficiency in people choosing a plant-based diet:
- A vegetarian teen eats a meatless lunch for lunch and then snacks on french fries, milkshakes and candy bars.
- A busy adult decides that cheese is a convenient source of protein and calcium and makes himself a sandwich every half hour.
- A pregnant woman eats a lot of processed foods and tries to get rid of constipation with the help of special wheat bran supplements.
- The director of the enterprise often eats in restaurants, ordering a lot of spaghetti and other dishes with cheese, washing it all down with black tea.
In such situations, the amount of consumed and, most importantly, absorbed iron may turn out to be very insignificant, and after some time a person discovers complete energy devastation. Believing that a vegetarian diet is not able to meet nutritional needs nutrients, a person is often forced to return to meat food. However, all these problems can be solved with just small changes in diet:
- A teenager needs to discover the wonderful world of vegetarian convenience foods: Wedgie burgers, bean soups instant cooking and frozen vegetables are much tastier and contain more iron. If family members have different dietary preferences, they can eat pies at the same table - let there be both meat pies and vegetable pies on the table, and everyone will choose what they like.
- A busy adult can prepare himself a delicious tofu dinner in a few minutes after returning from work, and make himself sandwiches the next day. Tofu, fortified with calcium, also contains iron, zinc and protein. You can buy a bean salad and stock your refrigerator with vegetarian instant meals based on beans, tofu and grains. At breakfast, spread almond butter or a thin layer of tahini and molasses on toast for a mineral-rich sandwich.
- A pregnant woman eating processed foods is advised to eat more whole grains, vegetables and fruits. Thanks to this, she will increase her calcium levels and get more fiber than from special nutritional supplements.
A man who eats in restaurants can order oriental dishes made from tofu, lentils or split peas, bean curries or burritos with salad - additional vegetables will increase the absorption of iron. If he is traveling to another city, you can look for the nearest vegetarian or ethnic restaurant. It is also wise to drink tea containing tannin separately from consuming iron sources. Lunch can be washed down with juice, water or herbal tea, does not contain tannin.
"Iron" rules
Getting enough iron from a plant-based diet is actually not difficult at all.
- It is necessary to eat foods rich in iron every day. Don't waste your calories on fast food (it's high in fat, high in sugar, low in iron).
The benefits of iron for the body
Main function Iron in the body is considered to be the formation of hemoglobin. This is not surprising, because it contains three-quarters of iron reserves. But in other protein structures the percentage of iron is relatively low - about 5%.
Why is hemoglobin needed? A protein containing a large amount of iron binds oxygen molecules, which are transported through the blood to working tissues and organs. That is why a decrease in the amount of hemoglobin in the blood immediately affects overall well-being and performance. So even a slight loss of blood is fraught with disorders for the body. For athletes, a lack of iron can impair recovery after intense physical activity.
Among other functions of iron, we can list the following:
- Energy replenishment of muscles. The cheapest source of fuel for muscles is oxygen. Thanks to its transformation through a series of chemical reactions, the muscle receives energy for contraction. In addition to oxygen, other energy sources are also used. These are phosphates contained in cells - creatine phosphate and ATP, as well as muscle and liver glycogen. However, their reserves are too small to support work lasting more than 1 minute. Creatine phosphate is enough for work lasting up to 10 seconds, ATP – for 2-3 seconds. The higher the concentration of hemoglobin in the blood, the more oxygen it is able to supply to working tissues and organs. But iron deficiency can cause muscle spasms, increasing during periods of rest (sleep, sitting).
- Energy replenishment of the brain. The brain needs oxygen just like the muscles. Moreover, iron deficiency is fraught with the development of Alzheimer's disease, dementia (acquired dementia) and other diseases caused by disorders of brain activity.
- Regulation of body temperature. This function is performed indirectly by iron. The stability of iron concentration in the blood determines the adequacy of all metabolic processes.
- Strengthening the immune system. The microelement is necessary for hematopoiesis. White (lymphocytes) and red (erythrocytes) blood cells are formed in the presence of iron. The former are responsible for immunity, and the latter supply the blood with oxygen. If the amount of iron in the body is normal, it is able to independently resist diseases. As soon as the iron concentration decreases, infectious diseases make themselves felt.
- Fetal development. During pregnancy, it is important to consume enough iron, since some is consumed during hematopoiesis in the fetus. But iron deficiency increases the risk of premature birth, provokes underweight in the newborn and developmental disorders.
How iron interacts in the body
A normal iron concentration in the body does not in itself guarantee wellness, high immunity, absence of diseases and performance. No less important is the interaction of this microelement with other substances, because the functions of some can negatively affect the functions of others.
Avoid combining iron with:
- vitamin E and phosphates: the absorption of iron is impaired;
- Tetracycline and fluoroquinolones: the absorption process of the latter is inhibited;
- Calcium: the process of iron absorption is disrupted;
- milk, coffee and tea - iron absorption worsens;
- zinc and copper - the absorption process in the intestines is disrupted;
- soy protein – absorption is suppressed;
- chromium: iron inhibits its absorption.
But ascorbic acid, sorbitol, fructose and succinic acid improve the absorption of iron by the body.
These nuances must be taken into account when taking iron-containing drugs, since instead of improving your well-being, you can get the opposite effect.
The role of iron in the occurrence and course of various diseases
There are many diseases in which eating foods rich in iron can aggravate the situation.
People with high levels of iron in their bodies are more at risk of infections, heart disease, and some types of cancer (especially men).
In the form of free radicals, iron provokes the development of atherosclerosis. The same goes for rheumatoid arthritis. The use of iron in this disease provokes inflammation of the joints.
In case of individual iron intolerance, the consumption of certain foods causes heartburn, nausea, constipation and diarrhea.
During pregnancy, excess iron increases the risk of developing pathology of the placenta (free radical oxidation increases, resulting in the death of mitochondria - the oxygen “depots” of cells).
At pathological disorders iron absorption increases the risk of hemochromatosis - accumulation of iron in internal organs (liver, heart, pancreas).
What foods contain iron?
Iron reserves are replenished through animal products and plant origin. The former contain “heme” iron, the latter – “non-heme”.
To absorb heme, they consume products of animal origin - veal, beef, pork, rabbit meat and offal (liver, kidneys). To get the benefits of non-heme vitamins, you need to consume vitamin C at the same time as iron-containing foods.
The record holders for iron content are the following products of plant origin, mg Fe2+:
- peanuts – 200 g of product contains 120;
- soybean – per 200 g of product – 8.89;
- potatoes – per 200 g of product – 8.3;
- white beans – per 200 g of product – 6.93;
- beans – per 200 g of product – 6.61;
- lentils – per 200 g of product – 6.59;
- spinach – in 200 g of product – 6.43;
- beets (tops) – per 200 g of product – 5.4;
- chickpeas – per 100 g of product – 4.74;
- Brussels sprouts – per 200 g of product – 3.2;
- white cabbage – per 200 g of product – 2.2;
- green peas – per 200 g of product – 2.12.
Among cereals, it is better to include oatmeal and buckwheat, wholemeal flour, and wheat sprouts in the diet. Herbs include thyme, sesame (sesame). A lot of iron is found in dried porcini mushrooms and chanterelles, apricots, peaches, apples, plums, and quince. And also figs, pomegranate and dried fruits.
Among animal products, iron reserves are found in beef kidneys and liver, fish, and eggs (yolk). In meat products - veal, pork, rabbit, turkey. Seafood (clams, snails, oysters). Fish (mackerel, pink salmon).
Iron absorption
Interestingly, when eating meat products, iron is absorbed by 40-50%, and when eating fish products – by 10%. The record holder for iron absorption is the liver of animals.
From plant-based foods, the percentage of iron that is absorbed is even less. A person absorbs up to 7% from legumes, 6% from nuts, 3% from fruits and eggs, 1% from cooked cereals.
Advice! The body benefits from a diet that combines products of plant and animal origin. When adding 50 g of meat to vegetables, the absorption of iron doubles. When adding 100 g of fish - three times, when adding fruits containing vitamin C - five times
How to preserve iron in food and its combination with other substances
When cooked, foods lose some of their nutrients, and iron is no exception. Iron in animal products is more resistant to high temperatures. With vegetables and fruits, everything is more complicated - part of the iron passes into the water in which the food is cooked. The only way out is to minimize the heat treatment of plant products.
To increase the absorption of iron, eat iron-containing foods along with vitamin C. Half a grapefruit or orange is enough for the body to absorb three times more of it. The only caveat is that this rule only applies to iron-containing products of plant origin.
The diet requires vitamin A, the lack of which blocks the body's ability to use iron reserves to form red blood cells (red blood cells).
With a lack of copper, iron loses its “mobility”, as a result of which the process of transporting useful substances from “storages” to cells and organs is disrupted. To avoid this, include more legumes in your diet.
The combination of iron with B vitamins: the “performance” of the latter is greatly enhanced.
But it is better to consume dairy foods and grains separately from iron-containing foods, as they block the absorption of the microelement in the intestines.
Daily iron requirement
- up to 6 months – 0.3;
- 7-11 months – 11;
- up to 3 years – 7;
- up to 13 years old – 8–10.
Teenagers:
- from 14 to 18 years (boys) – 11; girls – 15.
Adults:
- men – 8–10;
- women under 50 years old – 15–18; over 50 years old – 8–10, pregnant women – 25–27.
Why is iron deficiency dangerous in the body?
A lack of iron in the body is dangerous due to the following conditions:
- acute anemia, or anemia - a decrease in the concentration of hemoglobin in the blood, which also reduces the number of red blood cells and changes their qualitative composition. The result of anemia is a decrease respiratory function blood and development oxygen starvation fabrics. Acute anemia can be recognized by pale skin and increased fatigue. Weakness, regular headache and dizziness are signs of iron deficiency. Tachycardia (rapid heartbeat) and shortness of breath are harbingers of problems with the heart and lungs;
- fatigue and muscle weakness;
- excessive menstrual bleeding in women.
Lack of iron in the body leads to deterioration of the skin, brittle nails, and hair loss. Memory impairment and increased irritability are signs of iron deficiency. Decreased performance and constant drowsiness are harbingers of oxygen starvation.
Iron deficiency can be caused by the following factors:
- increased blood loss. The root cause of this scenario may be donor blood transfusion, excessive bleeding in women and soft tissue damage;
- intensive physical exercise aerobic and aerobic-strength orientation (those that develop endurance). During such exercises, red blood cells have to carry oxygen faster, as a result of which the daily hemoglobin consumption can almost double;
- active mental activity. During creative work not only iron reserves are actively consumed, but also glycogen stored in the liver and muscles;
- diseases of the gastrointestinal tract: gastritis with low acidity, ulcers duodenum, cirrhosis of the liver, autoimmune diseases intestines provoke poor absorption of iron.
How to quickly replenish iron deficiency
To compensate for iron deficiency in the body, nutritionists recommend consuming foods of plant and animal origin. The former are a source of so-called “non-heme” iron, that is, iron that is not part of hemoglobin. In such products, iron is usually combined with vitamin C.
The best ways to replenish iron deficiency are non-heme foods such as legumes and green leafy vegetables, as well as whole grains.
“Heme” products contain iron, which is part of hemoglobin. The largest reserves of hemoglobin are characteristic of all foods of animal origin, as well as seafood. Unlike “non-heme” products, “heme” products replenish iron reserves faster, since the body absorbs them more easily.
Advice! Despite the fact that “heme” products are absorbed faster by the body, you should not get too carried away with them. To replenish iron stores, it is best to combine plant and animal foods, such as green leafy vegetables and red meats.
However, it is important to remember the secrets of cooking, because the final percentage of iron in food depends on the cooking methods. For example, whole grains lose about 75% of their iron reserves during processing. This is why whole grain flour has virtually no benefits for the body. Approximately the same thing happens when cooking food of plant origin by boiling - part of the iron remains in the water. If you cook spinach for 3 minutes, no more than 10% of your iron reserves will remain.
If you want to get the most benefit from plant-based foods, try to avoid prolonged cooking and minimize the amount of water. The ideal way cooking - steamed.
With products of animal origin, everything is much simpler - iron, which is part of hemoglobin, is highly resistant to heat treatment.
What you need to know about excess iron in the body
It would be unfair to assume that the health hazard is solely due to iron deficiency. Its excess is also fraught unpleasant symptoms. Due to excessive accumulation of iron in the body, the functioning of many functional systems is disrupted.
Causes of overdose. Most often, the cause of an increased concentration of a microelement is a genetic failure, as a result of which the absorption of iron by the intestine increases. Less commonly, large amounts of blood transfusion and uncontrolled use of iron-containing drugs. The latter happens when you independently increase the dose of an iron-containing drug when you miss the next dose.
When there is excess iron in the body, this usually happens:
- skin pigmentation changes (symptoms are often confused with hepatitis) - palms and armpits turn yellow, old scars darken. The sclera, roof of the mouth and tongue also acquire a yellowish tint;
- heart rhythm is disturbed, the liver enlarges;
- appetite decreases, fatigue increases, headache attacks become more frequent;
- the functioning of the digestive organs is disrupted - nausea and vomiting alternate with diarrhea, aching pain appears in the stomach area;
- immunity decreases;
- the likelihood of developing infectious and tumor pathologies increases, for example, liver and intestinal cancer, as well as the development of rheumatoid arthritis.
Preparations containing iron
Iron preparations include medications containing salts and complexes of microelement compounds, as well as its combinations with other minerals.
To avoid pathological conditions and complications, iron-containing drugs should be taken only as prescribed by a doctor after a series of tests. Otherwise, excess iron can lead to disruption of the heart, liver, stomach, intestines and brain.
- wash down with a small amount of water;
- incompatible with calcium supplements, Tetracycline, Levomycetin, as well as antacids (Almagel, Phosphalugel, etc.);
- taken in strict dosage. If for some reason the next dose of the drug was missed, the next dose remains unchanged. An overdose of iron (300 milligrams per day) can be fatal;
- The minimum course is two months. During the first month, hemoglobin and red blood cell levels normalize. In the future, taking medications is aimed at replenishing iron reserves (filling the “depot”). The dosage is reduced during the second month.
It should be remembered that even if all precautions are taken, taking iron-containing drugs can cause side effects such as skin flushing, nausea, loss of appetite, drowsiness, headache, digestive disorders (constipation, diarrhea, intestinal colic, heartburn and belching), metallic taste in the mouth. In some cases, teeth may darken (the oral cavity contains hydrogen sulfide, which, when interacting with iron, is converted into iron sulfide).
Advice! To avoid darkening of teeth (especially important for caries), immediately after taking iron-containing preparations oral cavity needs to be rinsed. If the drug is available in liquid dosage form, it is better to take it through a straw. If any of these symptoms occur, the medication should be stopped immediately
An overview of iron-containing products is given below.
Among the most frequently prescribed iron preparations are Conferon, Feracryl, Ferrum lek, Gemostimulin. Their advantages are the most accurate dosage and minimum side effects.
The dosage of the drug is calculated individually - 2 mg per 1 kg of the patient’s body weight (but not more than 250 mg per day). For better absorption, medications are taken with food, with a small amount of liquid.
Positive changes (an increase in the number of reticulocytes) are diagnosed within a week after starting to take the medication. After another two to three weeks, the hemoglobin concentration increases.
| A drug | Release form | Compound |
| Hemoferprolongatum | Film-coated tablets, weighing 325 mg | Ferrous sulfate, in one tablet – 105 mg Fe2+ |
| Tardiferon | Long-acting tablets | Mucoproteosis and ascorbic acid, in one tablet – 80 mg Fe2+ |
| Ferrogluconate and Ferronal | Tablets 300 mg | Iron gluconate, per tablet – 35 mg Fe2+ |
| Ferrogradumet | Film-coated tablets | Iron sulfate plus plastic matrix – gradumet, in one tablet – 105 mg Fe2+ |
| Heferol | 350 mg capsules | Fumaric acid, one tablet – 100 mg Fe2+ |
| Aktiferrin | Capsules, oral drops, syrup | Ferrous sulfate, D, L-serine (capsules and oral drops) and ferrous sulfate, D, L-serine, glucose, fructose, potassium sorbate (syrup). In 1 capsule and 1 ml of syrup - 38.2 mg Fe2+, in 1 ml drops, in 1 ml of syrup - and 34.2 mg Fe2+ |
| Gemsineral-TD | Capsules | Microgranules of iron fumarate, folic acid, cyanocobalamin. One capsule – 67 mg Fe2+ |
| Gyno-tardiferon | Pills | Ferrous sulfate, folic and ascorbic acids, mucoproteosis. One tablet contains 80 mg Fe2+ |
| Globiron | Gelatin capsules 300 mg | Iron fumarate, vitamins B6, B12, folic acid, sodium docusate. One capsule – 100 mg Fe2+ |
| Ranferon-12 | 300 mg capsules | Iron fumarate, ascorbic and folic acid, cyanocobalamin, zinc sulfate, ferric ammonium citrate. One capsule – 100 mg Fe2+ |
| Sorbiferdurules | Film-coated tablets with prolonged release of iron ions | Iron sulfate, ascorbic acid, matrix (durules). One tablet contains 100 mg Fe2+ |
| Totema | Oral solution in ampoules of 10 ml | Iron gluconate, manganese, copper, as well as benzoate, sodium citrate and sucrose. One ampoule – 50 mg Fe2+ |
| Heferol | 350 mg capsules | Fumaric acid. One capsule – 100 mg Fe2+ |
| Fenyuls | Capsules | Iron sulfate, folic and ascorbic acids, thiamine. And also riboflavin, cyanocobalamin, pyridoxine, fructose, cysteine, calcium pantothenate, yeast. One capsule – 45 mg Fe2+ |
Contraindications to taking iron-containing drugs
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Conditional contraindications: |
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Iron injections and their features are described below. In addition to iron-containing capsules and tablets, injections are prescribed. Their use is necessary when:
- chronic pathologies of the digestive system, accompanied by reduced absorption of iron. Diagnoses: pancreatitis (inflammation of the pancreas), malabsorption syndrome, celiac disease, enteritis;
- ulcerative colitis of a nonspecific nature;
- intolerance to iron salts or hypersensitivity with allergic manifestations;
- peptic ulcer of the stomach and duodenum during periods of exacerbation;
- postoperative period after removal of part of the stomach or small intestine.
The advantage of injections is the rapid and maximum saturation with iron compared to other forms of drug release.
Important! When taking tablets and capsules, the maximum dose should not exceed 20-50 mg (when taking 300 mg of iron, it is possible death). When injected, the maximum dose is considered to be 100 mg of iron.
Side effects when administering iron by injection: compactions (infiltrates) of tissues at the injection site, phlebitis, abscesses, allergic reaction(in the worst case, it immediately develops anaphylactic shock), DIC syndrome, iron overdose.
Types of drugs are shown in the table
| A drug | Release form | Compound |
| Ferrum Lek (intramuscular) | Ampoules 2 ml | Iron hydroxide and dextran. One ampoule – 100 mg Fe2+ |
| Venofer (intravenous) | Ampoules 5 ml | Iron hydroxide sucrose complexes. One ampoule – 100 mg Fe2+ |
| Ferkoven (intravenous) | Ampoules 1 ml | Iron saccharate, carbohydrate solution and cobalt gluconate. One ampoule – 100 mg Fe2+ |
| Jectofer (intramuscular) | Ampoules 2 ml | Iron-sorbitol-citric acid complex |
| Ferrlecite (solution – intramuscular, ampoules – intravenous) | Solution for injection in ampoules of 1 and 5 ml | Iron gluconate complex |
| Ferbitol (intramuscular) | Ampoules 1 ml | Iron sorbitol complex |
