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Dietary Iron

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  1. See Also
    1. Iron Supplementation
    2. Iron
  2. Background
    1. Typical iron adult intake: 15-18 g/day
    2. Typical iron absorption: 1.5 to 1.8 mg/day
      1. Only 5-10% of dietary iron is typically absorbed
      2. Absorption may increase to 15-50% in iron deficiency
  3. Indications
    1. Iron Deficiency Anemia
    2. Increased requirements in menstruating women
  4. Complications
    1. Excessive iron intake may result in Hemochromatosis
  5. Sources
    1. Heme-Iron (Better absorption by 2-3 fold)
      1. Liver
      2. Red meats
      3. Poultry
      4. Fish
    2. Non-Heme Iron
      1. Apricots
      2. Peaches
      3. Prunes
      4. Apples
      5. Grapes
      6. Raisins
      7. Spinach
      8. Eggs
      9. Iron fortified foods
  6. Food Interactions
    1. See Iron Supplementation
    2. Enhancers of iron absorption
      1. Heme iron (see above)
      2. Vitamin C (Ascorbic acid)
    3. Inhibitors of iron absorption
      1. Polyphenol (in vegetables)
      2. Tannins (in tea)
      3. Phytate (in bran, cereal)
      4. Calcium (dairy products)
      5. Antacids (eg. Proton Pump Inhibitors, Maalox, Zantac)

Iron, Dietary (C0376520)

Definition (MSH)Iron or iron compounds used in foods or as food. Dietary iron is important in oxygen transport and the synthesis of the iron-porphyrin proteins hemoglobin, myoglobin, cytochromes, and cytochrome oxidase. Insufficient amounts of dietary iron can lead to iron-deficiency anemia.
Definition (CSP)iron or iron compounds in foods; dietary iron is important in oxygen transport and the synthesis of the iron-porphyrin proteins hemoglobin, myoglobin, cytochromes, and cytochrome oxidase; insufficient amounts of dietary iron can lead to iron-deficiency anemia.
ConceptsInorganic Chemical (T197)
MSHD019266
Englishdietary iron
Parent Conceptsdietary mineral (C0596444), Iron Compounds, Inorganic (C0206110)
SourcesCSP, MSH
Derived from the NIH UMLS (Unified Medical Language System)



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