Search
Language
Iron deficiency, how to avoid it
Table of Contents
1. Iron in the body
The whole body of iron is composed of active compounds (hemoglobin, myoglobine, tissue enzymes, and transferin) and a reserve pool (ferritin, hemosiderin). It is also an enzyme component, plays a role in cholesterol metabolism and the detoxification process of harmful substances in the liver. Iron performs many functions in the body, including. It is a component of hemoglobin, involved in transport and storage of oxygen and the formation of erythrocytes, participates in DNA synthesis, and helps the immune system fight bacteria and viruses.2. Recommended intake and sources of iron
In pregnant women, the intake of iron may be lower than in pregnant women; however, after the 6th month of life, the nutrient must be supplied with food. Another important period is the menstrual period. During pregnancy, the need for higher intake is due to the need to cover the needs of the fetus and the placenta and the increase in haemoglobin concentration. In women who are breastfeeding, iron intake may be less than due to this lack of menstruation. However, in women who have had a high monthly diet, the demand for hemoglobin in the blood again increases.3. There's a shortage of iron
The causes of deficiency in the body are: insufficient iron intake caused by improper nutrition, e.g. poorly balanced vegetarian and vegan diets, malnutrition or anorexia; increased demand occurs in pregnant women, infants and young children, in puberty and in repeated blood donors; ?? impaired absorption after gastric resection, persistent stomach ulcers, congenital ulcers or other uterine diseases, also in the context of stomach cancer (which affects up to 10% of the adult population), and a significant increase in the risk of mineral ulcers occurring in women (up to 70% of men and women in Europe).4. Parameters for assessing the iron economy
The main parameters of iron nutrition are: serum micro-element concentration most popular indicator, however, its diagnostic significance is limited as the concentration increases after a high-iron meal and shows daily variability; ferritin concentration, good iron stores, but may vary in the course of infectious diseases or inflammation. transferring concentrations the less iron is available, the more transferrin is produced. ?? in the case of blood transfusion, the ratio of iron concentration to hemoglobin transfer varies depending on the time of day.5. Anemia from iron deficiency
Symptoms characteristic of anemia include softness of the skin, fatigue, weakness, headache and dizziness, impaired concentration, weak hair and nails, rapid fatigue and susceptibility to infections. Anemia may also be associated with vitamin B12 or folic acid deficiency (note the presence of a mutation in the MTHFR gene) and is associated with a number of chronic diseases, including bacterial and parasitic disorders, cancer and autoimmune diseases.6. In the case of the 'extra_id_0>', the 'extras' shall be replaced by 'extraterrestrials'
However, iron supplements in the body take a little longer If available on the market with a glass of iron in the form of chelates or salts, it is estimated that there is a lasting improvement after about 3 months. Following are a few guidelines to keep in mind when taking an iron supplement: It is best to take the supplement fast or 3060 minutes before meals, possibly 23 hours after meals; The best time to take supplements is 2 3 hours after eating, 2 hours before eating, or 2 hours after drinking, and 4 hours before drinking, or in the case of a diet (which may include a supplemental dose of vitamin C or vitamin C; if the amount of protein in the blood is low enough to preserve the effect of vitamin B12 or vitamin B12, but it is also important to consider taking the supplement with the help of glucose replacement preparations, pyrophosphorus, or other essential oils, so that you do not need to consume the extra nutrients of the oils or other oils; ¢ 7 hours before you eat, or if you need to eat
