11:709:255 Lecture Notes - Lecture 17: Bioavailability, Heme, Iron Poisoning

• School: Rutgers University
• Department: Nutritional Sciences
• Course: 11:709:255
• Professor: Abbot

Document Summary

Iron: found in every cell, iron occurs in foods in various forms, heme iron, nonheme iron. Polyphenols: absorption of iron in the gi, ferritin- in proportion to body stores, low, stores= higher fe absorption, high stores= blocks fe absorption, iron is sloughed off within 2-5 d from intestinal cells, mucosal block. Storage and excretion of iron: total body content = 5 grams, found in every cell, high amounts in liver and red blood cells, lose iron daily via gi tract, skin, urine, menstruation. Functions of iron: hemoglobin in rbc, transport o2 and co2, myoglobin in muscle cells, etc, enzyme cofactor, immune function as part of peroxidase enzymes, drug detoxification pathway. Food source of iron: red meats, enriched grains, fortified cereals, iron skillet, milk is a poor source. Iron needs - rda: 18 mg/d aged 11 to 50, average intake low, daily value = 18 mg. Iron deficient anemia: most common form of anemia.