Iron is a mineral that is found in every living cell. Iron exists in two forms—heme and nonheme. Heme iron is part of the hemoglobin and myoglobin molecules in animal tissues. About 40% of the iron in meat is in the heme form. Nonheme iron comes from animal tissues other than hemoglobin and myoglobin and from plant tissues. It is found in meats, eggs, milk, vegetables, grains, and other plant foods. The body absorbs heme iron much more efficiently than nonheme iron. Much of the iron in our diet comes from foods, such as breads and cereals that are fortified with this mineral. Worldwide, iron deficiency anemia is the most common form of malnutrition.
Iron's functions include:
Iron needs are greatest during times of rapid growth—childhood, adolescence, and pregnancy. Also, women have higher requirements than men, to replace the iron that is lost with monthly menstruation.
Recommended Dietary Allowance
Adequate Intake (AI) = 0.27
Adequate Intake (AI) = 0.27
|Lactation, equal to or less than 18 years||n/a||10|
|Lactation, 19-50 years||n/a||9|
Groups of people who are susceptible to being iron deficient are:
There are no symptoms of iron deficiency unless you become anemic. If not corrected, iron deficiency can progress to anemia. Symptoms of anemia include:
Iron-deficiency anemia is usually treated by increasing iron intake through dietary sources and iron supplementation.
At high levels, iron is toxic. And since the body has no effective means of excreting excess iron, it is possible, although not very common, for iron to accumulate. Iron pills and supplements containing iron that are designed for adults can cause poisoning in children.
Other effects of too much iron include:
|Chicken liver, cooked||3-½ ounces||12.8|
|Oysters, breaded and fried||6 pieces||4.5|
|Beef, chuck, lean only, braised||3 ounces||3.2|
|Clams, breaded, fried||¾ cup||3.0|
|Beef, tenderloin, roasted||3 ounces||3.0|
|Turkey, dark meat, roasted||3-½ ounces||2.3|
|Beef, eye of round, roasted||3 ounces||2.2|
|Turkey, light meat, roasted||3-½ ounces||1.6|
|Chicken, leg, meat only, roasted||3-½ ounces||1.3|
|Tuna, fresh bluefin, cooked, dry heat||3 ounces||1.1|
|Chicken, breast, roasted||3 ounces||1.1|
|Halibut, cooked, dry heat||3 ounces||0.9|
|Crab, blue crab, cooked, moist heat||3 ounces||0.8|
|Pork, loin, broiled||3 ounces||0.8|
|Tuna, white, canned in water||3 ounces||0.8|
|Shrimp, mixed species, cooked, moist heat||4 large||0.7|
|Ready-to-eat cereal, 100% iron fortified||¾ cup||18.0|
|Oatmeal, instant, fortified, prepared with water||1 cup||10.0|
|Soybeans, mature, boiled||1 cup||8.8|
|Lentils, boiled||1 cup||6.6|
|Beans, kidney, mature, boiled||1 cup||5.2|
|Beans, lima, large, mature, boiled||1 cup||4.5|
|Beans, navy, mature, boiled||1 cup||4.5|
|Ready-to-eat cereal, 25% iron fortified||¾ cup||4.5|
|Beans, black, mature, boiled||1 cup||3.6|
|Beans, pinto, mature, boiled||1 cup||3.6|
|Molasses, blackstrap||1 tablespoon||3.5|
|Tofu, raw, firm||½ cup||3.4|
|Spinach, boiled, drained||½ cup||3.2|
|Spinach, canned, drained solids||1 cup||2.5|
|Black-eyed peas (cowpeas), boiled||1 cup||1.8|
|Spinach, frozen, chopped, boiled||½ cup||1.9|
|Grits, white, enriched, quick, prepared with water||1 cup||1.5|
|Raisins, seedless, packed||½ cup||1.5|
|Whole wheat bread||1 slice||0.9|
People with the genetic disease hemochromatosis absorb excessive amounts of iron. This leads to a buildup of iron in the bloodstream and in certain organs, including the liver, muscles, pancreas, and heart. Signs and symptoms of disease usually do not appear until midlife. People of Northern European descent and men are at higher risk. Without treatment, high levels of iron can damage these organs. Treatment involves eating a diet low in iron and donating blood regularly.
Some research has suggested that excess levels of iron in the body may lead to an increased risk for heart disease or cancer. These effects may be due to how the body metabolizes iron, as opposed to how much iron is in the diet. However, the research in these areas is still inconclusive.
The amount of iron your body absorbs varies depending on several factors. For example, your body will absorb more iron from foods when your iron stores are low and will absorb less when stores are sufficient.
In addition, certain dietary factors affect absorption:
Note: Consuming heme iron and/or vitamin C with nonheme can help compensate for these decreases.
To increase your intake and absorption of dietary iron, try the following:
American Dietetic Association
Vegetarian Resource Group
Canadian Council on Food and Nutrition
Dietitians of Canada
Centers for Disease Control and Prevention. Recommendations to prevent and control iron deficiency in the United States. Morbidity and Mortality Weekly Report. 1998;47:1-32. Available at: http://wonder.cdc.gov/wonder/PrevGuid/m0051880/m0051880.asp .
Duyff R. The American Dietetic Association's Complete Nutrition Guide . Chronimed Publishing; 1998.
Iron Disorders Institute website. Available at: http://www.irondisorders.org/. Last accessed on November 19, 2006.
Moy RJ. Prevalence, consequences and prevention of childhood nutritional iron deficiency: a child public health perspective. Clin Lab Haematol. Oct 2006;28(5)(review):291-8.
Office of Dietary Supplements. Dietary supplement fact sheet: iron. Office of Dietary Supplements website. Available at: http://ods.od.nih.gov/factsheets/iron.asp. Accessed June 21, 2010.
Pennington J. Bowes & Church's Food Values of Portions Commonly Used . 17th ed. Lippincott Williams & Wilkins; 1998.
Wardlaw G, Insel P. Perspectives in Nutrition . 2nd ed. Mosby Year Book, Inc.; 1993.
Last reviewed June 2010 by Brian Randall, MD
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.