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Iron deficiency, or sideropenia, is the state in which a body lacks enough iron to supply its needs. Iron is present in all cells in the human body and has several vital functions, such as carrying oxygen to the tissues from the lungs as a key component of the hemoglobin protein, acting as a transport medium for electrons within the cells in the form of cytochromes, and facilitating oxygen ...
Teenage girls appear to be increasingly susceptible to this condition, as their diets tend to be lower in foods that contain this mineral (per the Dietary Guidelines for Americans), and they lose ...
Other risk factors include low meat intake and low intake of iron-fortified products. [35] The National Academy of Medicine updated Estimated Average Requirements (EAR) and Recommended Dietary Allowances (RDA) in 2001. The current EAR for iron for women ages 14–18 is 7.9 mg/day, 8.1 for ages 19–50, and 5.0 thereafter (post menopause).
Iron isomaltoside 1000 (brand name Monofer) is a formulation of parenteral iron that has a matrix structure that results in very low levels of free iron and labile iron. It can be given at high doses – 20 mg/kg in a single visit – no upper dose limit. This formulation has the benefit of giving a full iron correction in a single visit. [64] [63]
🍳Cook in a cast-iron skillet We know that adding certain things to our diet, like spinach and eggs, can up our iron intake. What you might not know is that how you cook your food can also help.
A new study shows nearly 1 in 3 adults in the United States may have iron deficiency. Whether through food or supplements, there are healthy ways to get more iron in your diet without relying on ...
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