Requirements and sources of IRON

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4 years ago

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Requirements of IRON:

The requirements are determined by iron-balance studies as in the case of other nutrients.This method, however, yield abnormally high values due to cumulative errors.Iron requirement is established by determining body iron loss through long-tern turnover studies in adult men using radio isotope of iron.Daily loss of body iron in well-nourished adult men has been estimated to be 12-15 μg/kg with an average of 14 μg/kg. This figure is also used for determining the basal loss of body iron in women and children.The total body iron requirement of different groups is computed factorially as follows.

Adult man : Basal loss of iron (through GI tract,urine and sweat)= 14 μg/kg

Adult woman : Basal loss (14) + average loss of iron through menstrual loss of blood (16) = 30 μg/kg.

Children : Basal loss (14) + growth + expansion of blood volume (15) + improved iron stores = 29 μg/kg.

Pregnant woman : Basal loss (14) + foetal growth + expansion of blood volume (46) = 60 μg/kg.

Lactating woman : Basal loss (14) + loss through breast milk (16) = 30 μg/kg.

Sources of Iron:

Rich sources of iron are cereals, millets,pulses and green leafy vegetables. Of the cereal grains and millets, bajra and ragi are very good source of iron.Iron from animal foods is better absorbed than from planet foods.Inclusion in our daily diet about 50 g of green leafy vegetables which are rich in iron can meet a fair proportion of iron needs.

Iron content of food can be increased by cooking in iron vessels. Studies have shown that iron pots released significantly more available iron into food than the other pots.Food in villages is likely to be contaminated with iron from water,soil residues or dust.Cooking in iron pots is less expensive compared to iron fortification and this should be one of the strategies to prevent anaemia.

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