May

Iron – The Popeye Effect

I went to give blood the other day and imagine my embarrassment when I, the nutritionist, was unable to donate due to my iron levels being too low. I wasn’t the only person either – there were a few other women also unable to donate.

This led me to think about iron: what it does, how we can get it and what stops us from absorbing it.

Iron is essential to the production of energy in our cells.

It is the most abundant mineral in the blood – it’s the bit that makes it red (haemoglobin) – and it’s the iron in the haemoglobin that combines with oxygen and transports it around the body to all the tissues and organs.

Oxygen is used in each cell to gain the maximum energy from the food we eat. This energy helps us to breathe, grow, move; it makes our hearts beat and it keeps us warm.

When we don’t have enough iron our bodies are unable to produce enough haemoglobin, hence less oxygen is transported by the blood and we become tired and weak.

Reasons for iron deficiency can be nutrition related, such as a poor intake of iron rich foods, or a high intake of foods that stop us from absorbing iron.

Other stresses that can lead to a deficiency in iron are pregnancy and prolonged or large blood loss from either a heavy period or an accident.

Iron deficiency and anaemia are not the same. Iron deficiency refers to depleted stores within the body, whereas anaemia is where there is a severe depletion of iron stores that leads to low haemoglobin levels.

Symptoms of anaemia are fatigue, weakness, headaches and poor resistance to cold temperatures.

It is better to get iron from foods rather than supplementation; however supplements can be used where the iron levels are low. It is possible to take too much iron; as such supplements should only be taken under guidance of a nutritionist or your GP.

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