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Dietary Iron
- See Also
- Background
- Typical iron adult intake: 15-18 g/day
- Typical iron absorption: 1.5 to 1.8 mg/day
- Only 5-10% of dietary iron is typically absorbed
- Absorption may increase to 15-50% in iron deficiency
- Indications
- Iron Deficiency Anemia
- Increased requirements in menstruating women
- Complications
- Excessive iron intake may result in Hemochromatosis
- Sources
- Food Interactions
- See Iron Supplementation
- Enhancers of iron absorption
- Heme iron (see above)
- Vitamin C (Ascorbic acid)
- Inhibitors of iron absorption
- Polyphenol (in vegetables)
- Tannins (in tea)
- Phytate (in bran, cereal)
- Calcium (dairy products)
- 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. |
| Concepts | Inorganic Chemical (T197) |
| MSH | D019266 |
| English | dietary iron |
| Parent Concepts | dietary mineral (C0596444), Iron Compounds, Inorganic (C0206110) |
| Sources | CSP, MSH Derived from the NIH UMLS (Unified Medical Language System) |