The Role of Iron in the Human Body

Iron is taken into the body in the form of soluble heme or non-heme compounds along with food and absorbed into the small intestine after appropriate processing, however, the form in which it is present (value ions II and III) generates free radicals in the cells, hence a mechanism had to be established that enables the binding of iron and its storage in a non-toxic, soluble form. In the blood, iron binds to the transferin protein, which transports it to the bone marrow, spleen, and liver, where the greatest stores of this element are deposited. In case of blood loss, these iron reserves are used for the production of hemoglobin. In the body of a healthy adult, there are about 3-4 g of iron. The functions of iron include: - participation in the formation of red blood cells in the bone marrow; - presence in hemoglobin (about 70% of iron) - a protein and a blood pigment that enables the uptake of oxygen in the lungs and its release in the tissues; - influence on cholesterol metabolism; - support of the detoxification process of harmful substances in the liver; - support of the immune system in fighting bacteria and viruses; - participation in information processing in the nervous system. Iron is necessary for maintaining normal physical and intellectual functions. In addition, it has antioxidant properties and supports the fight against free radicals that are responsible for premature skin aging.

Iron deficiency is caused by reduced absorption of the mineral from food or by disturbances in the absorption process. Coffee reduces iron absorption by 40%, tea by 60%, and red wine by 75%. Vitamin C aids iron absorption, increasing it two or even three times. Iron is well absorbed from meat, but there are dietary components that hinder its absorption. Excessive intake of casein in the diet, i.e., dairy products, is also not recommended. Iron deficiency can occur during heavy menstruation, i.e., blood loss, if it is not supplied in sufficient quantities with food or there are absorption problems. The consequences of iron deficiency include: reduced formation of erythrocytes, leading to anemia; reduced formation of leukocytes and decreased immunity; disturbances in electron transport during tissue respiration; reduced performance; disturbances in thermoregulation and hypothermia; reduced metabolism due to decreased levels of thyroid hormones. Symptoms that may indicate iron deficiency include: fatigue, apathy, bruising and nosebleeds, increased susceptibility to infections and colds, bad mood, brittle nails, hair loss, heart rhythm disturbances, reduced concentration and mental performance, pale skin, ulcers on the tongue and oral mucosa.

Iron provided through meat consumption is more easily absorbed and has a higher bioavailability compared to iron from plant-based foods. It is advisable to consume products such as lean red meat, liver, and egg yolks. In smaller quantities, iron can be found in milk and dairy products, fish like canned sardines, rice, fruits, and vegetables. However, it is important to note that an excess of casein, which is present in dairy products, can hinder the absorption of iron. In a vegan diet, meeting the need for iron is slightly more challenging, but it is not impossible. Good sources of iron in a vegan diet are dried legumes, bran, tofu, certain seeds and nuts, and dried fruits.

Iron is indispensable for the human body. It is essential to ensure its proper level in the serum and good biological availability. Iron deficiency can lead to serious consequences such as anemia, as well as other symptoms that can cause problems. Iron is also a crucial component for physically active individuals, as it prevents muscle hypoxia and supports better recovery.