NUTR.2060 Lecture Notes - Lecture 15: Heme, Hypochromic Anemia, Microcytic Anemia
5 Apr 2017
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Green leafy vegetables, legumes and enriched grain products (non-heme iron (fe3+)) Cooking in iron skillets adds non-heme iron to foods: needs. Rda: 18 mg/day adult women, 8 mg/day adult men: after menopause drops to 8 mg/day for women. Average north american intake: 12-17 mg/day: transportation and storage. Hemosiderin (liver and bone marrow: factors affecting iron absorption. Body"s needs and stores: if you need more, you absorb more. Form of iron in foods eaten or supplements and total amount consumed: heme iron (meats), vitamin c and gastric acidity. Factors that prevent non-heme iron absorption: phytic acids (whole grains and legumes), oxalic acids (leafy plants), coffee, tea, red wine, certain nutrients inhibit (zinc, magnesium and calcium. May cause oxidation or free radical formation in cells: part of hemoglobin and myoglobin, iron-containing enzymes. Drug metabolism (p450 enzymes) in liver: cofactor for enzymes involved in: Iron de ciency, overload, and toxicity: de ciency. Mild to moderate: decreased energy, decrease immunity; cold to the touch.
