| Iron
Description
Iron is a mineral concentrate in the blood that is present
in every living cell. All iron exits in the body combined
with protein.
The major function of iron is to combine with protein and
copper in making hemoglobin, the coloring matter of red
blood cells. Hemoglobin transports oxygen in the blood from
the lungs to the tissues, which need oxygen to maintain
the basic life functions. Thus iron builds up the quality
of the blood and increases resistance to stress and disease.
Iron is also necessary for the formation of myoglobin is
also a transporter of oxygen; it supplies oxygen to the
muscle cells for the use in the chemical reaction that results
in muscle contraction.
Iron is present in enzymes that promote protein metabolism,
and it works with other nutrients to improve respiratory
action.
The best source of dietary iron is liver, with oysters,
heart, lean meat, and tongue as second choices. Leafy green
vegetables, whole grains, dried fruits, legumes, and molasses
are rich in iron.
ABSORPTION AND STORAGE
The body can utilize either ferric or ferrous iron, but
evidence indicates that naturally occurring ferrous iron
is used more efficiently and that most iron is reduced to
ferrous iron is used more efficiently and that most iron
is reduces to ferrous iron before being absorbed. It is
absorbed from food in regulated amounts into the blood and
bone marrow. Ninety percent of the iron ingested never reached
the blood and remains unabsorbed.
Absorption occurs in the upper part of the small intestines.
Iron is usually absorbed within 4 hours of ingestion; from
2 to 4 percent of the iron found in the food is used by
the body. It is primarily stored in the liver, spleen, bone
marrow, and blood.
The iron in the body is normally used efficiently. It is
neither used up nor destroyed, but it is conserved to be
used repeatedly. Only very small amounts are normally excreted
from the body. Iron is excreted in small amounts in the
urine, feces, during menstruation. And through perspiration
and exfoliation of the skin.
There are many factors that influence the absorption of
iron. Ascorbic acid enhances by helping reduce ferric to
ferrous iron. The iron found in animal protein is more readily
than the iron in vegetables. The degree of gastric acidity
regulates the solubility and availability of the iron in
food. In addition, the lack of hydrochloric acid; the administration
of alkalis; a high intake of cellulose, coffee, and tea;
the presence of insoluble iron complexes (phytates, oxalates,
and phosphates); and increase intestinal mobility all interfere
with iron absorption.
DOSAGE OF TOXICITY
The National Research Council suggests a daily iron intake
of 18 milligrams for women and 10 milligrams for men. The
need for iron increases during menstruation, hemorrhage,
periods of rapid growth, or whenever there is a loss of
blood. Additional iron is required during pregnancy, when
the developing fetus builds up its own reserve supply of
iron supply of iron in the liver.
A toxic level of iron may occur in an individual due to
a genetic error of metabolism, due to blood transfusion,
due to prolonged oral intake of iron, in persons who consume
large amounts of red wine containing iron, and in those
addicted to certain iron tonics.
Excessive deposits of iron may result from such conditions
as cirrhosis of the liver, diabetes, pancreas insufficiency,
the presence of other diseases, hemolytic or aplastic anemia,
early hepatitis, and a vegetarian diet.
Too much iron, accumulating over the years occurs often
I older men. Iron overload can result in siderosis, damage
to the heart, liver, and pancreas. Studies have shown that
arthritic patients insufficiently metabolize iron, possibly
resulting in deposition of the mineral in the joints.
These diseases caused by iron toxicity are due to the inability
of the digestive tract to eliminate excess iron. Iron deposited
in body tissues eventually turns the skin a grayish color.
Symptoms of iron overload include headache, shortness of
breath, fatigue, dizziness, and loss of weight.
DEFICIENCY EFFECTS AND SYMPTOMS
The most common deficiency of iron is iron-deficiency anemia
(hypochromic anemia), in which the amount of hemoglobin
in the red blood cells is reduced and the cells consequently
become smaller. As in other forms of anemia, iron-deficiency
anemia reduces the oxygen-carrying capacity of the blood,
resulting in pale skin and abnormal fatigue. Symptoms of
anemia may include constipation, lusterless, brittle nails,
and difficult breathing.
A deficiency of B6 and zinc can cause blood disorders that
mimic an iron deficiency. Measuring serum iron, not the
hemoglobin, is the most efficient way to diagnose an iron
deficiency.
Hemorrhagic anemia, marked by internal hemorrhaging, may
not be internal hemorrhaging, may not be detected for some
time, especially when associated with the bleeding that
may occur in peptic ulcers. Excessive donation of blood
may cause this type of anemia.
Infections and peptic ulcers may also lead to anemia.
BENEFICIAL EFFECT ON AILMENTS
When iron-deficiency anemia, with its symptoms of pallor,
easy fatigue, and decreased resistance to disease, is diagnosed,
a diet high in iron-rich foods with a concurrent intake
of vitamin C will speed u the restoration of hemoglobin
levels to normal.
Iron is the most important mineral for the prevention of
anemia during menstruation. Iron may also be beneficial
in the treatment of leukemia and colitis.
IRON MAY BE BENEFICIAL FOR THE FOLLOWING AILMENTS:
| |
|
| Body Member: |
Ailment |
| Blood/Circulatory
system: |
Anemia
Diabetes
Menstruation
Pernicious |
| Bowel:
|
Colitis
Diarrhea |
| Brain/Nervous
system: |
Alcoholism |
| Intestine: |
Celiac disease
Colitis
Worms
|
| Joint: |
Gout |
| Kidney: |
Nephritis |
| Lungs/respiratory
system: |
Tuberculosis |
| Nails: |
Nail Problems |
| Reproductive
system: |
Menstruation
Pregnancy |
| Skin: |
Scurvy |
| Stomach: |
Ulcers
Gastritis
Stomach Ulcer (peptic) |
| Teeth/Gums: |
Tooth/gum
Disorders |
| General: |
Aging
Alcoholism
Bruises
Cancer
Pregnancy |
|
