Iron deficiency in children | Iron Deficiency

Iron deficiency in children

Iron deficiency is also a common deficiency symptom in childhood. About one in ten children show at least mild symptoms of iron deficiency. Since cells have a particularly high oxygen requirement during growth, the iron requirement also increases significantly during growth phases.

The symptoms of iron deficiency in children are similar to the symptoms in adults. Particularly in childhood and adolescence, attention should be paid to a balanced diet to counteract iron deficiency and prevent the consequences of a deficiency. Especially in young girls who follow a vegetarian diet, a medicinal supply of iron may be necessary until growth is complete.

  • The first critical phase for a childhood iron deficiency is in the first and second year of life. During this time the child grows very fast and the brain development is in full swing. However, the iron content of mother’s milk decreases more and more after birth, so that the children are dependent on additional iron-rich food when they are about six months old.
  • The second phase of the increased iron requirement begins with the onset of puberty. In addition to the rapid development, girls also have their first menstrual period and thus a regular loss of blood, which the body has to compensate for.
  • Early symptoms are usually hair loss and brittle fingernails
  • Later, paleness, concentration problems and tiredness occur.

Iron deficiency in vegetarians

One distinguishes between two different forms of iron in food: the so-called haem iron, which is exclusively contained in food of animal origin, and the so-called non-haem iron, which is not only, but predominantly, found in vegetable food. Hem-iron (bound to animal hemoglobin) can be utilized to a greater extent by the human body (higher bioavailability) than non-hem-iron, i.e. more iron can be absorbed by the body from heme iron for the same amount. (Ovo-lacto-)Vegetarians and vegans have to cover their iron requirements mostly or completely with vegetable food.

Apart from the fact that iron deficiency is often associated with genetic predisposition or other causes anyway, vegetarian/vegan food does not necessarily lead to iron deficiency. Many vegetable foods, such as various types of grain (millet, amaranth, etc. ), pumpkin seeds, sesame seeds, lentils or peaches contain large amounts of iron. The poorer utilization of this iron can be compensated on the one hand by an altogether larger total amount of supplied iron, on the other hand by a balanced, sensibly combined diet. For example, the simultaneous intake of vitamin C (in many fruits and vegetables) or fermented soy products can significantly increase the iron availability of non-heme iron, while phytates (in pulses and raw cereals), tea, coffee, milk, egg and soy proteins inhibit iron absorption.