Iron deficiency causes iron deficient anaemia, and this relates to the essentiality of iron in the structure of the haemoglobin molecule. As iron intake drops, the oxygen carrying capacity of the blood falls, and this induces fatigue and tiredness in the individual. Iron deficiency is the most common nutritional deficiency in the world, and estimates suggest that around 1.5 million people Worldwide may be iron deficient. Iron deficiency is not limited to developing countries, as many studies on populations in Western countries have shown high rates of iron deficiency. Nutritional deficiencies are often hard to treat, but a number of solutions exist. Food fortification is one solution, and programmes to fortify foods with essential nutrients are exemplified around the World. Bread is often fortified with folic acid, and milk is fortified with vitamin D in some countries. Fortifying foods with iron may therefore be one solution to increase the iron intake, and a number of trials of iron fortified foods have been undertaken in various countries.
For example, in one study1, researchers investigated the effects of iron fortified pearl millet on the iron status of children living in India. The pearl millet (Pennisetum glaucum) was a special variety that had been bred to possess a high iron content. The millet was fed to school age children for 6 months and the iron status of the children was assessed at 4 and 6 months. At the start of the study 41 % of the children were iron deficient (less than 15 μg/L serum ferritin), and off those 28 % had iron deficient anaemic (less than 12 g/dL of haemoglobin). Consumption of the millet by the children significantly increased the serum ferritin concentrations of the children and the total body iron content of the children by 4 months into the study, compared to control millet with no iron fortification. Those children who were iron deficient at the beginning of the study were 1.64 time more likely to be iron replete at 6 month if they received the iron fortified millet, in comparison to a control millet with a normal iron content.
Dr Robert Barrington’s Nutritional Comments: the best way to reverse iron deficiency is to consume red meat. Red meat contains highly bioavailable haem iron and it is recommended that red meat is consumed at least once a week in order to maintain iron stores. However, in developing countries red meat is relatively expensive and less available, and so iron fortified foods may be an alternative. Plant based non-haem iron however is less bioavailable because it is less soluble, particularly in the small intestine where it is absorbed. It may therefore take higher intakes over longer periods to reverse iron deficiency using plant based iron. Supplements are also effective at reversing iron deficiency in some individuals, although this depends on the strength of the supplement and the form of the iron. Best absorption rates from iron supplements are obtained from the various amino acid chelates that are manufactured, and are lowest from the metal ions such as iron sulphate.
RdB
