II. Background

  1. See Iron Supplementation for pediatric requirements
  2. Typical iron adult intake: 15-18 g/day
  3. 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

III. Indications

  1. Iron Deficiency Anemia
  2. Increased requirements in menstruating women

IV. Complications

  1. Excessive iron intake may result in Hemochromatosis

V. Preparations: Sources

  1. Heme-Iron (Better absorption by 2-3 fold)
    1. Liver
    2. Red meats
      1. Cooked beef (3 oz): 2.5 mg elemental iron
    3. Poultry
      1. Turkey or chicken (3 oz dark meat): 1.1 to 2.0 mg elemental iron
    4. Fish
  2. Non-Heme Iron
    1. Soybeans (0.5 cups cooked): 4.4 mg elemental iron
    2. Lentils (0.5 cups cooked): 3.3 mg elemental iron
    3. Spinach (0.5 cups cooked): 3.2 mg elemental iron
    4. Beans (0.5 cups cooked Kidney, lima, navy pinto): 1.8 to 2.2 elemental iron
    5. Apricots
    6. Peaches
    7. Prunes
    8. Apples
    9. Grapes
    10. Raisins
    11. Eggs
    12. Iron fortified foods
      1. Fortified breakfast cereals: 18 mg elemental iron per serving
  3. Baby Foods
    1. Brown rice cereal or oatmeal cereal (1 tbsp dry): 1.6 to 1.8 mg elemental iron
    2. Green Beans (6 oz): 1.8 mg elemental iron
    3. Lamb or Chicken: 1.2 mg in 2.5 oz baby food
    4. Peas (3.4 oz): 0.9 mg elemental iron

VI. 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)

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Ontology: Dietary Iron (C0376520)

Definition (NCI_CRCH) Forms of the element iron found in foods.
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 Iron, Dietary, Dietary Iron, Iron, Dietary [Chemical/Ingredient], dietary iron, iron dietary, Fe, Iron
Swedish Järn i kosten
Czech železo dietní
Finnish Ravinnon rauta
Russian ZHELEZO V PITANII, ЖЕЛЕЗО В ПИТАНИИ
Croatian ŽELJEZO, PREHRAMBENO
Polish Żelazo w pokarmach
Japanese 食品中の鉄, 食餌性鉄, 食用鉄分, 鉄-食品, 食品中の鉄成分
French Fer alimentaire
German Eisen, Nahrungs-, Nahrungs-Eisen
Italian Ferro alimentare
Portuguese Ferro na Dieta
Spanish Hierro en la Dieta, Hierro Dietético