Approximately 20% of American women under the age of 50 have some form of iron deficiency, generally caused by not getting enough iron from one's diet.
If severe, a lack of iron can result in anemia, a condition whereby a person’s blood has fewer than normal red blood cells, which carry oxygen to cells throughout the body. This is due to the fact that iron is needed to make hemoglobin, the oxygen-carrying substance found in red blood cells. Iron plays numerous other important roles throughout the body and is involved in everything from regulating metabolism to fighting infections. In addition to causing weakness, fatigue, paleness, intestinal problems, inability to focus, shortness of breath, and heart palpitations, iron-deficiency can also cause more unusual symptoms such as a compulsive craving to eat non-food items (a condition called pica), compulsive ice-eating (called pagophagia), and so-called ‘spoon-nails’—fingernails that are thin and concave.
Pre-menopausal women have greater iron needs than men due to blood loss from menstruation, as well as increased iron demands of pregnancy. Teenage girls are often at higher risk of developing iron-deficiencies since many are concerned with their body image and may diet as a result. Iron deficiency can also be caused by other types of blood loss including ulcers, inflammatory bowel syndrome and hemorrhoids.
Recommended dietary allowances of iron differ depending on an individual’s age and gender. For example, men over the age of 19 and women over the age of 51 need 8 milligrams (mg) of iron per day, while women ages 19-50 need around 18 mg per day.The major sources of dietary iron are meat, poultry, fish, nuts, beans, green leafy vegetables, raisins, whole grains and fortified cereals. However, the percentage of dietary iron absorbed often depends on what other foods are being eaten at the same time as the iron source, and not all iron-rich foods are created equal. For example, iron from meat is easier to absorb than iron from vegetables. In addition, certain salts interfere with iron absorption as do some chemicals in tea, coffee, and cocoa. In contrast, ascorbic acid, a common compound in fruits, vegetables and fortified cereals, improves iron absorption.
In order to test for a suspected iron deficiency, physicians typically measure the blood level of a protein called ferritin. The amount of ferritin in a person’s blood indicates how much iron is stored in the body to treat of iron deficiency, although some patients may continue to need iron supplementation for six to twelve months. While iron-deficiency is generally easily treated by supplements, it is important that more iron is added to the patient’s daily diet to maintain good health.
