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Iron

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Mid-angel, Mid-demon?

The iron is a heavy metal that intervenes in particular in the normal transport of oxygen in your body, but in excess, it becomes toxic (pro-oxidant). This is why proteins make it possible to transport, its storage and its functions in a non-toxic form.

An adult contains about 4 g of iron in his body, but the 'free plasma iron pool' only account for 3 mg!

Do you have enough iron? Are you excessive?

To find out if your organization contains enough iron, it is possible to request a blood dosage of 3 markers: serum iron, ferritin (iron reserve protein, among others) and the saturation of the transferrin (STFR). A health professional will be able to interpret the results and advise you adequately.

What are les bienfaits Iron?

According to EFSA, Iron plays many roles in your organization:

  • It contributes to a normal cognitive function
  • Has a normal energy metabolism
  • To normal formation of red blood cells and hemoglobin
  • The normal operation of the immune system
  • To reduce fatigue
  • He plays a role in the cell division process

Even if the iron can become harmful in excess, a deficit is not adequate either. It is advisable to have good iron status so that all these roles can be done on a daily basis in your organization.

Iron source

The iron comes exclusively from your diet. In adolescence, the needs are more important as well as in women, due to menstrual losses, and during pregnancy and breastfeeding.

Foods contain very variable iron levels.

The richest foods are offal, black pudding, meats, some fish (bar), dry vegetables (lentils).

These foods must be consumed regularly to ensure an adequate iron status.

Assimilation of iron

The iron found in the meat products (in ferrous form) is better assimilated than the iron found in plants (in ferric form). Indeed, only 5 to 10% of the iron found in the plants is assimilated while the ferrous iron found in the meaty food is very bioavailable with 20 to 30% assimilation.

You now understand why vegetarians and especially vegans are often as a deficit of iron.

Did you know?

Polyphenols, tannins, fibers, phytates and oxalates limit the absorption of iron found in plants. You find them in tea, egg yolk, wine ...

In addition, even if the wine is rich in tannins, its wealth of iron and the alcohol it contains makes it possible to reverse the inhibitory effect of tannins. That's why a green tea drinker will have more risk of failing iron than a regular wine amateur (on the other hand, his liver will be toughwise.

Iron in dietary supplements 

Dr. Jacob's®'s liposomal iron    

An optimal bioavailable iron intake with very good intestinal tolerance.
It suits To the children and vegan with its delicious taste of mango, without the unpleasant taste typical of iron.

The liposomal form of this iron facilitates its absorption in the intestine. 

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