According to the sources of the World Health Organization, dietary iron deficiency is nowadays the most frequent of mineral deficiencies. This situation can occur at all ages and for both sexes, but especially among women of childbearing age.
In the United Kingdom, official data show that 89% of young women have a daily iron intake below the 14.8mg RNI. This reflects the trend towards vegetarian diets and the decline in the consumption of red meat. Eating a diet low in iron could eventually lead to a depletion of the body's iron stores, and this despite the fact that the body may try to maintain iron levels at the expense of other body systems.
However, too much iron can be dangerous, so you should not take it without professional supervision.
The iron in this product is in the citrate form for easy absorption, and some nutritionists consider this form less likely to cause constipation as ferrous sulfate commonly does. This is important because the compliance of the person is essential when it comes to iron supplementation, since the restoration of depleted iron levels can take several months.
Iron is known to contribute to the reduction of tiredness and fatigue, and it is highly recommended for any adult, especially women of menstrual age. People who eat a vegetarian diet, or eat little red meat should consider adding an iron supplement to their daily regimen.
In addition, iron contributes to normal cognitive function, normal energy metabolism, the process of cell division, and is also essential in the normal function of the immune system, oxygen transport in the body, in the normal formation of red blood cells and hemoglobin. .
Foods rich in iron are liver, beef and lamb. Clams, oysters, and mussels also contain iron. Vegetarians can get adequate amounts of iron from beans and peas, green leafy vegetables, dried fruits such as apricots and raisins, and fortified breakfast cereals. Yeast, seaweed, brewer's molasses, and wheat bran are also good sources.
