Iron, a trace mineral, is crucial in various bodily functions. Notably, it is a fundamental component of haemoglobin, the protein in red blood cells responsible for transporting oxygen throughout the body. This oxygen transport is essential for energy production and overall well-being. Iron deficiency can lead to anemia, characterized by fatigue, weakness, and impaired cognitive function.
Dietary sources of iron are diverse, encompassing both animal and plant-based options. Red meat, poultry, and seafood are rich in heme iron, which is easily absorbed by the body. Plant-based sources like beans, lentils, spinach, and fortified cereals contain non-heme iron, which is less readily absorbed. However, consuming vitamin C-rich foods alongside non-heme iron sources can enhance absorption.
Maintaining adequate iron levels is important for individuals of all ages, especially women of childbearing age, pregnant women, and growing children. It is recommended to consult with a healthcare professional to determine individual iron requirements and address any concerns related to iron deficiency or overload.
