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Iron comes in several forms, and it is alternately known by the names ferrous sulfate, ferrous fumarate, ferrous gluconate, iron dextran and iron-polysaccharide complex. Irons integral role in the human body is in the formation of red blood cells which are a primary component of hemoglobin. Hemoglobin is an oxygen-carrying pigment which is involved in the makingon myoglobin, a pigment which is utilized in the storing of oxygen in the human body. It is then used when the muscles exercise. Iron also has a part in the functioning of several enzymes where it is involved in oxygen uptake whereby the blood cells convert oxygen to energy.
The dietary sources for iron are vast and varied. However, the absolute best source of dietary iron can be found in the consumption of liver. Other excellent sources are any of the organ meats, other meat products and especially chicken and eggs. Fish provide another great nutritive source of dietary iron, as do green leafy vegetables and whole-grain breads and cereals. Nuts and many dried beans are also prime sources for dietary iron.
Even though it is so important to proper functioning of the human organism, iron deficiency does occur frequnetly which causes anemia. It is a common condition that can occur regardless of age and is of special concern to women during pregnancy. The symptoms of anemia range from fatigue, paleness and shortness of breath to having heart palpitations. An individual suffering from iron deficiency may also have a lowered resistance to infection and be apathetic or generally irritable.
Recommended intakes of iron vary, but the common agreement among professionals seems to be about 10 to 20 milligrams a day in a healthy adult. Depending on severity of deficiency, doseage can range from 30 to 100 milligrams daily. Of course, before starting any form of supplementation you should consult your health care practitioner.
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