Iron is a mineral that performs multiple functions in the human organism. Like other inorganic minerals, iron is essential for organic life.
Mode of action of iron
A blood test of iron levels is used by doctors to further diagnose various diseases.
Since the body itself cannot produce iron, it must be supplied from the outside with food.
Iron belongs to the group of trace elements because it is present in only small amounts in the body, and the daily required intake is far below the amount the body needs of calcium, potassium or magnesium. People differ individually in the intestines’ ability to digest and absorb minerals.
In some foods, minerals, especially iron, are bound in such a way that they cannot or can hardly be dissolved out and absorbed. In general, it should be noted that in addition to urine and stool, many minerals, and thus iron, are excreted and lost, especially through sweat.
Meaning
The iron value is usually checked on the occasion of a blood test at the doctor’s office only when there is a justified reason. Serum levels for adults are 25-135 ug/dl for women at an assumed age of 40 years and 35-170 ug/dl for men of the same age.
If an elevated iron level is detected on blood testing, this may indicate hemoglobin overload. This is referred to as hemochromatosis or iron storage disease. If the values for iron are massively above the norm, this can lead to an enlargement of the liver, to functional disorders of the heart muscle and the glands. In many cases, a gray discoloration on the inner surfaces of the hands also indicates an excess of iron. Possible diagnoses of elevated levels of iron include anemia, hemochromatosis, liver cirrhosis, viral hepatitis, or iron poisoning.
Too low a level of iron leads to anemia because the red blood pigment is produced in a reduced quantity. However, even in healthy people, a temporary small deficiency of iron occurs from time to time. This is usually due to the organism’s adaptation processes to different requirements. Women during pregnancy and competitive athletes are particularly at risk. Iron deficiency can be present for a long time without any noticeable or perhaps even unaware symptoms.
Permanently low levels of iron lead to fatigue, feelings of weakness, pale skin color, anemia, shortness of breath and undersupply of oxygen. Mood swings and a tendency to headaches have also been reported. If iron is lacking, oral and lingual mucous membranes, constipation, diarrhea or susceptibility to infections may occur as a result of anemia.
Women lose 0.4 to 1 mg of iron per day during menstruation. However, decreased levels of iron in blood serum do not always equate to iron deficiency. Reliable diagnosis requires additional testing of some compounds of iron, such as transferrin and ferritin.
Occurrence in foods
Iron is found primarily in meat, liver, kidney, whole grains, mushrooms, green vegetables. Pork liver has around 22 mg, wheat germ 8 mg, spinach 3 mg and an egg yolk 1.2 mg of iron in terms of each 100 g of uncooked portion that can be consumed.
Iron is more easily absorbed from animal foods than from plant foods.
When animal and plant products are combined, iron is often better absorbed. This is also true if sufficient vitamin C is available.
Tea, on the other hand, blocks the absorption of iron in the intestine. Iron can also be supplied via suitable dietary supplements in capsule or liquid form.
