Vitamin And Health Care

We’ve all heard about iron-poor blood, and for good reason. Iron deficiency is by far the most common cause of anemia. Up to 58 percent of healthy young women may be short on iron, although not always to the point of.

Iron Mineral

.

The problem is that many women don’t consume enough iron each day to make up for the 2.5 milligrams or so they lose each month during men­struation. Pregnant women need even more iron. Teens and women nearing menopause also often come up short.

Studies show that women ages 18 to 24 get about 10.7 milligrams a day, which is nowhere near the Daily Value of 18 milligrams.

An iron shortage leads to a reduction in hemoglobin, the iron-based pro­tein in red blood cells that lets these cells pick up

Iron Food Source

oxygen in the lungs and release it in tissues where oxygen is low. It’s simple enough; these cells simply can’t transport the oxygen you need. The cells even look pale under a microscope.

If you do have iron-deficiency anemia, your doctor will initially prescribe large amounts of iron—often 200 to 240 milligrams a day, usually in a form called ferrous sulfate. (Experts caution against taking this much iron with­out medical supervision.) Avoid using over-the-counter preparations such as enteritis-coated iron tablets or capsules containing slow-release granules, experts say. Both can interfere with the body’s ability to absorb the iron.

And make sure your doctor continues your treatment for a sufficient amount of time. Although your anemia will be corrected in 3 to 4 months, it takes an additional 6 to 12 months of therapy for your body’s iron stores to be replenished.

The large amount of iron used to correct anemia is not available through food, we still encourage women to eat more iron-containing foods. Even beef, a food often avoided since cholesterol became a bad word, is recommended to anemic women. It’s an unbeatable source of easily digested iron.