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Ferritin levels after ferrous fumarate supplementation in the 2nd trimester of pregnancy
Published in Cut Adeya Adella, Stem Cell Oncology, 2018
Iron deficiency anaemia or sideropenic anaemia is usually caused by poor iron intake, pregnancy, parasite infection, menorrhagia, metrorrhagia, menstruation, premenopause, peptic ulcer, long-term use of drugs, and so on. If the body loses iron beyond its intake, then the body will disassemble and use iron stored in ferritin in the liver, spleen, muscle and bone marrow, which is the body’s reserves. The reduced iron reserves cannot meet the needs for the formation of erythrocytes, and the resulting amount of erythrocytes results in fewer haemoglobin decreases and anaemia develops. The body will be compensated, and the bone marrow replaces iron deficiency by accelerating cell division and producing erythrocytes of a very small (microcytic) size, which is a characteristic of iron deficiency anaemia. During pregnancy, the need for iron is not always the same, and this affects the degree of iron absorption by pregnant women.
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
Chemical and elemental analysis of the edible fruit of five Carpobrotus species from South Africa: assessment of nutritional value and potential metal toxicity
Published in International Journal of Environmental Health Research, 2020
Neal Keith Broomhead, Roshila Moodley, Sreekantha Babu Jonnalagadda
Iron contributed between 1.6% (C. edulis subsp. edulis) and 18% (C. mellei) towards its RDA. Iron is essential for the production of oxygen-transport proteins, mainly as haemoglobin in red blood cells and also as myoglobin in muscle tissue (Abbaspour et al. 2014). Iron deficiency anaemia patients are more susceptible to infections. Carpobrotus species would contribute less than 11% and 4%, respectively towards the RDA for Cu and Zn. Zinc deficiency leads to immune dysfunction particularly T-lymphocyte cell-mediated immunity and thus is associated with increased susceptibility to HIV-infection and contributes towards HIV infection morbidity (Academy of Science of South Africa 2007). Although the fruit of the Carpobrotus species were not rich in either Zn or Fe, they are source of these elements in the diet.
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.