An introduction to the importance of liquid iron for strong and healthy bodies of humans

It was true before Christ and remains anno Domini. And today, it could be the difference between preventing cancer and a life-threatening diagnosis.

An introduction to the importance of liquid iron for strong and healthy bodies of humans

All the above are associated with decreased oxygen supply to tissues and organs. Iron also plays an important role in the immune system, people with low iron levels having lowered resistance to infection. Research has also shown iron deficiency to be associated with impaired brain function, and iron deficiency in infants can result in impaired learning ability and behavioral problems.

Also associated with iron deficiencies are: Iron deficiency develops gradually and usually begins with a negative iron balance, when iron intake does not meet the daily need for dietary iron.

This negative balance initially depletes the storage form of iron while the blood hemoglobin level, a marker of iron status, remains normal.

Iron deficiency anemia is an advanced stage of iron depletion. It occurs when storage sites of iron are deficient and blood levels of iron cannot meet daily needs. Blood hemoglobin levels are below normal with iron deficiency anemia. Iron deficiency anemia can be associated with low dietary intake of iron, inadequate absorption of iron, or excessive blood loss.

Women of childbearing age, pregnant women, preterm and low birth weight infants, older infants and toddlers, and teenage girls are at greatest risk of developing iron deficiency anemia because they have the greatest need for iron. Women with heavy menstrual losses can lose a significant amount of iron and are at considerable risk for iron deficiency.

This results in an "apparent" iron deficiency because hemoglobin levels are low even though the body can maintain normal amounts of stored iron. Chronic malabsorption can contribute to iron depletion and deficiency by limiting dietary iron absorption or by contributing to intestinal blood loss.

Most iron is absorbed in the small intestines. Gastrointestinal disorders that result in inflammation of the small intestine may result in diarrhea, poor absorption of dietary iron, and iron depletion. Food sources of iron Dietary iron exists in two different forms. Haem iron only exists in animal tissues, whilst in plant foods iron is present as non-haem iron.

Non-haem iron is less easily absorbed by the body than is haem iron.

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The absorption of iron is influenced by other constituents of a meal. Phytates, oxalates and phosphates present in plant foods can inhibit absorption, as can tannin in tea. Fibre may also inhibit absorption.

Vitamin C greatly increases the absorption of non-haem iron. Foods rich in vitamin C include citrus fruits, green peppers, and fresh leafy green vegetables. Citric acid, sugars, amino acids and alcohol can also promote iron absorption. Iron absorption can also be influenced by the amount of iron in the diet.

Lowered levels of iron in the diet result in improved absorption.

An introduction to the importance of liquid iron for strong and healthy bodies of humans

Good sources of iron for vegetarians include wholegrain cereals and flours, leafy green vegetables, blackstrap molasses, pulses, such as, lentils and kidney beans, and some dried fruits. Healthy full term infants are born with a supply of iron that lasts for 4 to 6 months.

Iron in human breast milk is well absorbed by infants. The American Academy of Pediatrics AAP recommends that infants be exclusively breast fed for the first six months of life.

Gradual introduction of iron-enriched solid foods should complement breast milk from 7 to 12 months of age. Infants weaned from breast milk before 12 months of age should receive iron-fortified infant formula Total dietary iron intake in vegetarian diets may meet recommended levels; however that iron is less available for absorption than in diets that include meat.

Vegetarians who exclude all animal products from their diet may need almost twice as much dietary iron each day as non-vegetarians because of the lower intestinal absorption of nonheme iron in plant foods. Vegetarians should consider consuming nonheme iron sources together with a good source of vitamin C, such as citrus fruits, to improve the absorption of nonheme iron.

Does pregnancy increase the need for iron? Nutrient requirements increase during pregnancy to support fetal growth and maternal health. Iron requirements of pregnant women are approximately double that of non-pregnant women because of increased blood volume during pregnancy, increased needs of the fetus, and blood losses that occur during delivery.

If iron intake does not meet increased requirements, iron deficiency anemia can occur. Iron deficiency anemia of pregnancy is responsible for significant morbidity, such as premature deliveries and giving birth to infants with low birth weight.

Some facts about iron supplements Iron supplementation is indicated when diet alone cannot restore deficient iron levels to normal within an acceptable timeframe. Supplements are especially important when an individual is experiencing clinical symptoms of iron deficiency anemia.Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.

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It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. The diet of an organism is what it eats, which is largely determined by the availability and palatability of foods. Raw Dandelion Greens. Dandelion greens are chock-full of nutrients, including Vitamin K, Vitamin A, calcium, and iron.

In fact, a one-cup serving of raw dandelion greens provides you with percent of your recommended daily value of Vitamin K, which is believed to help with blood clotting and maintaining strong bones in the elderly.

While iron is healthy for the body, excess iron can do more harm than good and lead to a condition called iron toxicity. Iron ions cause oxidative stress through the formation of oxygen free radicals.

Iron.

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Iron (Fe) is a component of red blood cells and the muscles that assist in the transportation of oxygen throughout the body.

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Human iron metabolism - Wikipedia