China
Africa
Explore chapters and articles related to this topic
Nanoencapsulation of Iron for Nutraceuticals
Published in Bhupinder Singh, Minna Hakkarainen, Kamalinder K. Singh, NanoNutraceuticals, 2019
Naveen Shivanna, Hemanth Kumar Kandikattu, Rakesh Kumar Sharma, Teenu Sharma, Farhath Khanum
Iron deficiency is a common nutritional deficiencies encountered across the globe. According to a World Health Organization (WHO) report, more than 2 billion people are suffering from iron deficiency, or anemia (Severance and Hamza, 2009). Whenever there is iron loss, it should be compensated through dietary intake, and if this does not happen, deficiency of iron will result and, over a period of time, turn to anemia. If the case is left untreated, it will result in insufficient number of RBCs, less hemoglobin with low oxygen supply, which would further lead to fatigue and tiredness (Zimmermann and Hurrell, 2007). Most commonly, children, premenopausal women, and people with malnutrition are most susceptible to iron-deficiency anemia (IDA). IDA further causes problems such as arrhythmia, pregnancy complications, and delayed growth milestones in infants and children. Iron deficiency, with hemoglobin less than 8 g/dl, leads to anemia of inflammation (AI), characterized by a reduction in red cell size as observed in inflammatory disorders and malignancy (Nemeth and Ganz, 2014).
Environmental and Health Effects Due to the Usage of Wastewater
Published in Mu Naushad, Life Cycle Assessment of Wastewater Treatment, 2018
Ponnusamy Senthil Kumar, G. Janet Joshiba
Cadmium is harmful at extremely low levels. It is destructive to both human wellbeing and aquatic biological systems. It is a cancer-causing, embryotoxic, and mutagenic chemical compound. Cadmium in the body has been shown to bring about dama ge to vital organs such as kidney, liver, and bone structures. The inhalation of cadmium at high concentrations causes obstructive lung sickness and cadmium pneumonitis. It may cause hyperglycemia and iron deficiency anemia.
Fe, 26]
Published in Alina Kabata-Pendias, Barbara Szteke, Trace Elements in Abiotic and Biotic Environments, 2015
Alina Kabata-Pendias, Barbara Szteke
Iron deficiency is the most common nutritional problem leading to anemia. Its deficiency ranges from depleted Fe stores without functional or health impairment to Fe deficiency with anemia, which affects the functioning of several organ systems. Its deficiency can delay normal infant motor function (normal activity and movement) or mental function (normal thinking and processing skills). Iron-deficiency anemia during pregnancy can increase risk for small or early (preterm) babies. Iron deficiency can cause fatigue that impairs the ability to do physical work in adults and may also affect memory or other mental function in teens.
Anemia in Children from the Caribbean Region of Colombia: An Econometric Analysis
Published in Journal of Hunger & Environmental Nutrition, 2023
Lina Moyano Tamara, Paula Espitia, Ana Mora
Anemia is a disease that occurs when the hemoglobin concentration in the blood is lower than necessary to meet the oxygen transport requirements in the body. The factor contributing the most to the onset of anemia is iron deficiency. Among those individuals who are anemic, iron deficiency anemia represents at least 50% of anemia cases3,4; thus, this pathology is directly related to the lack of this micronutrient as a result of a poor and non-diversified diet.3 Moreover, anemia can also result from parasitic infections, deficiencies of other micronutrients such as vitamin A, vitamin B12, and folic acid, chronic and hereditary diseases.5 The disease may occur at any stage of the human life cycle; however, it is more prevalent during pregnancy and in children under five years old because it is precisely during these periods that the biological requirements for iron are higher. In addition, the late introduction of complementary feeding (over 26 weeks) reduced the extent of breastfeeding, and this plus inadequate intake of iron-rich foods are factors that have been linked to the development of anemia in children under five years.6
Preparation of iron-loaded water-in-oil-in-water (W1/O/W2) double emulsions: optimization using response surface methodology
Published in Journal of Dispersion Science and Technology, 2023
Shima Saffarionpour, Levente L. Diosady
Iron plays an indispensable role in myoglobin and hemoglobin formation and transport of oxygen in the human body. Low intake and bioavailability of this mineral are the main causes of iron deficiency anemia in industrialized countries.[1] In addition, in developing countries of Africa, South, and Southeast Asia, such as Maldives, India, and Myanmar,[2] the consumption of polyphenol-rich vegetables such as beans,[3] peppermint, and turmeric[4] with iron-chelating properties, and beverages such as tea,[5] can play a major role in the inhibition of iron absorption. To increase the intake of this micronutrient and overcome the problem of iron deficiency, fortification or enrichment of foods through addition of various iron sources is being considered worldwide.[6,7] The iron sources used for food fortification are classified into (i) water-soluble iron compounds such as ferrous sulfate, ferrous gluconate, ferric ammonium citrate, and ferrous ammonium sulfate. (ii) Iron compounds with poor water solubility that are soluble in dilute acids, such as ferrous fumarate, and ferrous succinate. (iii) Iron compounds that are insoluble in water and poorly soluble in dilute acids such as ferric pyrophosphate and ferric orthophosphate. (iv) Other iron sources such as ferric sodium EDTA. Iron compounds are selected for fortification based on their bioavailability, cost, and organoleptic properties. While water-soluble iron sources show high bioavailability, they contribute to an undesired change in color or taste of the food product. Conversely, the water-insoluble iron types that are organoleptically inert, do not influence the color and taste of the food product, but are less bioavailable.[8] Ferric sodium EDTA is an iron source that is 2–3 times more bioavailable than other iron sources such as ferrous sulfate since it prevents binding of iron to phytates[9] and can be efficiently incorporated into hemoglobin. Through consumption of foods fortified with this iron compound an additional iron uptake of 2.2 mg/day for children and 4.8 mg/day for male adults can be achieved.[10] Ferric sodium EDTA had fewer side-effects such as gastrointestinal problems and produced no metallic taste.
Iron status in athletic females, a shift in perspective on an old paradigm
Published in Journal of Sports Sciences, 2021
Claire E. Badenhorst, Kazushige Goto, Wendy J. O’Brien, Stacy Sims
Iron is considered an essential mineral for athletic performance, supporting the processes of oxygen delivery and energy production at a cellular level (Beard, 2001). Symptoms of iron deficiency include lethargy, fatigue, negative mood, and in cases of iron deficiency anaemia, a reduced work capacity (Pasricha et al., 2010; Sim et al., 2019). This cumulative list of symptoms is likely to impact an athlete’s training and competitive performances (Sim et al., 2019). As such, researchers in sport physiology and medicine frequently suggest that iron status in athletes be routinely measured with appropriate actions taken to correct deficiencies if, and when, required (Sim et al., 2019). Female athletes are encouraged to undergo quarterly or biannual iron screenings (dependent of history of iron deficiency) due to higher incidence rates of iron deficiency which, in previous and current literature has largely been attributed to increased iron loss through menses (Bruinvels et al., 2016; Mayer et al., 2019; Pedlar et al., 2018). Of note, female athletes presenting with menorrhagia may have an exacerbated risk of iron deficiency as compared to eumenorrheic females with regular or normal blood loss (Bruinvels et al., 2016; Clancy et al., 2006). Research has demonstrated declines in iron status in female athletes over prolonged training periods (Auersperger et al., 2013; Mielgo-Ayuso et al., 2018), with changes being the result of increased exercise-induced iron loss. Research on the changes in iron status within the menstrual cycle of female athletes is limited; therefore, researchers with an interest in female athletes’ health may have to draw conclusions from studies in non-athletic populations. Within the non-athletic populations there is variability in the results for the change in iron status within the menstrual cycle, with two studies demonstrating a change in iron status (Heath et al., 2001; Kim et al., 1993), while others report no change at all (Belza et al., 2005; Puolakka, 1980). However, as will be discussed throughout this review, there is evidence from previous research to suggest that in healthy eumenorrheic females, changes in iron status will likely occur throughout the menstrual cycle and this should be a consideration for future research in female athletes. It should be noted that exercise-associated menstrual disturbances are well documented in female athlete health research, with regular menstruation considered a marker of endocrine and metabolic health. Thus, the question is raised as to how a marker of female athletic health may negatively impact an essential mineral required to maintain athletic performance and physiological processes such as energy metabolism and immune function. This article aims to review and critique the current understanding of iron regulation in females and proposes and challenges the paradigm that menstrual blood loss increases the risk of iron deficiency.