FOOD SUPPLEMENTS: THEIR EFFECTS ON THE BODY Version 6.02 (c) Copyright 1998, 2001, 2002, 2003 by George M Lucich P.O. Box 424, Glenns Ferry, ID 83623 IRON 10 to 18 mg a day There are two forms of dietary iron, heme and nonheme. Heme iron is bound to hemoglobin and myoglobin. It is found in animal products such as red meats and is the most easily absorbed form. Nonheme iron is in plant foods and is poorly absorbed in the elderly due to a lack of hydrochloric acid in the stomach. Unbound nonheme iron gives off pro-oxidants which leads to the formation of free radicals (27). Required for metabolization of B vitamins, blood cells, memory and other. Deficiency results in fatigue, impaired immune function, learning disabilities, and anemia. Eggs, coffee, tea and bran cereal inhibit absorption. Copper, cobalt, manganese and vitamins A & C are necessary for assimilation. Excess manganese hinders absorption. Ferrous sulfate form of iron destroys vitamin E. The succinate or fumarate forms are preferred. Sources are liver, farina, clams, dried peaches, red meat, egg yolks, oysters, nuts, beans, asparagus, molasses, and oatmeal. A relationship between high levels of iron and cancer has been reported. (14) However, iron deficiencies in lab animals reported to increase susceptibility to certain carcinogens (C&EN, Jan. 17,1977). Serum ferritin is the best laboratory test for determining body iron stores (27). For personal use only. Not for sale or hire. Permission to make copies by you for you and your friends is hereby granted. If you find this site to be of value a donation of any amount would be greatly appreciated. You are advised to consult a knowledgeable physician before using any of the nutrients listed herein. See note 10 for information on obtaining a list of this rare breed of medical doctors. |
This site is maintained by Angie Lucich and Kirby Lucich. |
FOOD SUPPLEMENTS: THEIR EFFECTS ON THE BODY Version 6.02 (c) Copyright 1998, 2001, 2002, 2003 by George M Lucich P.O. Box 424, Glenns Ferry, ID 83623 IRON 10 to 18 mg a day There are two forms of dietary iron, heme and nonheme. Heme iron is bound to hemoglobin and myoglobin. It is found in animal products such as red meats and is the most easily absorbed form. Nonheme iron is in plant foods and is poorly absorbed in the elderly due to a lack of hydrochloric acid in the stomach. Unbound nonheme iron gives off pro-oxidants which leads to the formation of free radicals (27). Required for metabolization of B vitamins, blood cells, memory and other. Deficiency results in fatigue, impaired immune function, learning disabilities, and anemia. Eggs, coffee, tea and bran cereal inhibit absorption. Copper, cobalt, manganese and vitamins A & C are necessary for assimilation. Excess manganese hinders absorption. Ferrous sulfate form of iron destroys vitamin E. The succinate or fumarate forms are preferred. Sources are liver, farina, clams, dried peaches, red meat, egg yolks, oysters, nuts, beans, asparagus, molasses, and oatmeal. A relationship between high levels of iron and cancer has been reported. (14) However, iron deficiencies in lab animals reported to increase susceptibility to certain carcinogens (C&EN, Jan. 17,1977). Serum ferritin is the best laboratory test for determining body iron stores (27). For personal use only. Not for sale or hire. Permission to make copies by you for you and your friends is hereby granted. If you find this site to be of value a donation of any amount would be greatly appreciated. You are advised to consult a knowledgeable physician before using any of the nutrients listed herein. See note 10 for information on obtaining a list of this rare breed of medical doctors. |
