Know your Iron:

Iron is one of the essential heavy metals for human nutrition, and it is a vital element for human life. It plays critical roles in oxygen and electron transport, cell division, differentiation, and regulation of gene expression. 70% of the iron in the human body binds to the hemoglobin, the pigment of red blood cells (RBCs) that gives the blood its red color, and the rest binds to other proteins, such as myoglobin, transferrin, and ferritin, or is stored in the cells.

The body cannot make iron, it must be acquired through diet. Dietary iron is processed and absorbed by the mucosal cells of the small intestine. Only about 10% of the iron we consume each day is absorbed into the body due to dietary factors affecting bioavailability. The process of iron absorption is tightly regulated because the body does not possess any biochemical mechanisms for removing iron. Instead, iron is lost through processes such as bleeding, menstruation, and breastfeeding. Additionally, the iron within the body is constantly being recycled and reused (e.g., in red blood cell turnover).

Dietary iron occurs in three major forms: ferrous iron (Fe2+), ferric iron (Fe3+), and heme iron (Fe2+ chelated into a complex compound to complete the heme structure, which occurs in hemoglobin, myoglobin, and certain enzymes).

A person can obtain iron from food in two different forms: heme and non-heme iron. Heme iron is derived from hemoglobin, the protein in red blood cells that delivers oxygen to cells. Foods of animal origin have heme iron because these foods contained hemoglobin originally. Dietary iron from plant foods is called non-heme iron and is usually in the ferric form. Heme iron is absorbed better than non-heme iron because heme iron can be absorbed directly into the small intestine, whereas non-heme iron requires a carrier. Vitamin C acts as a carrier and increases iron absorption.

Oral Iron supplements are commercially available as Fe salts and heme supplements, with the latter being more bioavailable. All of the ferrous salts have comparable rates of absorption and incidence of gastrointestinal adverse effects (e.g. constipation, nausea, vomiting, diarrhea, and darkened stools).

Ferrous forms of iron are closer to heme iron. Ferrous bis-glycinate is an iron amino acid chelate. It is formed by the reaction of ferrous iron with two molecules of the amino acid glycine by a covalent bond in a process called chelation. Ferrous bis-glycinate is known to have better compliance because of fewer gastrointestinal tract side effects. It also improves iron absorption, and storage and increases hemoglobin levels better than conventionally used iron salts.

Iron Deficiency Anemia:

When iron stores (serum ferritin) have become depleted but hemoglobin (Hgb) has not yet declined to a level indicative of anemia, this is the beginning of functional or subclinical iron deficiency (ID), which affects compounds associated with muscle metabolism (e.g., tissue oxidative capacity), and may result in impaired endurance performance (eg., energetic efficiency and endurance time).

Under conditions of severe deficiency, Hemoglobin synthesis may become compromised in addition to depleted iron stores causing iron deficiency anemia (IDA). With IDA a range of problems manifests.

Women in generally is more prone to Iron deficiency because of menstruation, pregnancy, particularly those who exercise regularly, face a great risk of iron deficiency, or even anemia. Low levels of iron can leave you feeling physically tired and weak, impair mental function, and weaken the immune system.

Having too much iron in the body, on the other hand, can be dangerous. Maintaining the optimal balance of iron within the body is therefore essential to one’s health. Unived Women’s Iron delivers Iron in its bioavailable form with the least side effects without overloading the body and helping to maintain the optimal Iron stores in the body.

Iron and Immunity:

Iron works as a co-factor for many enzymes of the immune system. Its deficiency is reported to cause impairment of cell-mediated immunity, mucosal immunity, and proliferation of T-cells. Underlying inflammation may result is Iron deficiency which further impairs RBC production, increases its destruction an there is reduced availability of iron. This process is called ‘nutritional immunity’ and is a defense mechanism against pathogens as they survive on free iron molecules. It is very important in this case to monitor the ferritin levels which indicate the iron stores of the body. If ferritin levels are low then the immunity of the person may be compromised after recovery from pathogens.

References:

1. Lynch, Sean R., and James D. Cook. "Interaction of vitamin C and iron." Ann NY Acad Sci 355.1 (1980): 32-44.

2. Santiago, Ma Agnes A., et al. "Comparison of the efficacy of iron amino acid chelate and ferrous sulfate in the treatment of iron deficiency anemia among pregnant women seen at the out-patient department of a tertiary medical center on 2016-2017."

3. Piskin, Elif, et al. "Iron absorption: factors, limitations, and improvement methods." ACS omega 7.24 (2022): 20441-20456.

4. https://blog.insidetracker.com/why-iron-is-so-crucial-to-your-body

5. Chandra, Ranjit Kumar. "Iron-zinc, immune responses, and infection." NESTLE NUTRITION WORKSHOP SERIES. Vol. 45. Philadelphia; Lippincott-Raven; 1999, 2001.