Pumping Iron * updated*

* Our presentation was delayed one week, one of our group members had to leave early and our prof’s lecture ran over- so we won’t present until next week. I also wanted to address some comments as well. *

- Iron Absorption:
Plant based iron is called “Nonheme” iron ( essentially not-from-blood). Our bodies have to hydrolyze this Nonheme Iron (3+) vs. Heme Iron ( from animal sources), which can be more directly absorbed into the cell because it easily converts to the  2+ form.  Nonheme iron must be converted to the different form via and enzyme or acid (it must gain an electron, making it 2+) , however, this can be achieved through the acidic environment during digestion. Unfortunately, its not as easy as 1,2,3. Our bodies rate of absorbtion vary widely for each of us, factors include how much hemoglobin is already in your blood, the oxygen in your blood, bone marrow production… Vitamin C intake enhances absorption because it converts the iron to the absorbable form ( the 2+). Iron absorption is “delayed” with compounds such as phytates in whole grains, oxalic acid in berries and cocoa, calcium, and more. So it completely depends on what you ate with the iron, how much of what you ate were inhibitors/enhancers, and your own metabolic functioning in general and metabolic disorders too !
Phew, take a breath. Okay.

Very little iron is excreted from the body, so toxicity is really fairly easy to achieve. The “upper tolerable intake” for women 14 and older is 45 mg/day. Most of “us” do not need iron supplements or iron rich food, but they can be helpful for women especially. Vegans that are not really keeping track of their iron intake and making sure it is high enough “should consult a physician on taking iron supplements”. I think it would be incredibly hard to actually get enough iron without meat but it is possible!

1/2 cup of spinach provides only 10 % of your daily value for iron! It provides 229% of your Vitamin A ( helps release iron from storage) and 3% Vitamin C ( enhances conversion of nonheme iron to ferrous iron for easier absorption) and 15% DV calcium ( which inhibits the absorption of iron). So, I don’t think spinach really “does it” in my opinion as a good source of iron! It is a fantastic food though-so I enjoy it frequently.

Human beings use 20 mg of iron each day for the production of new red blood cells, much of which is recycled from old red blood cells.

My presentation this week in Vitamins Class was regarding Iron products as a way of preventing anemia. We compared a whole food ( spinach) with a functional food (Vitalicious Vitatops) with a supplement (Iron as Ferrous Sulfate pills).

Here is some information from my presentation/ NIH Factsheets on Iron !

Iron deficiency anemia
Anemia can be associated with low dietary intake of iron, inadequate absorption of iron, or excessive blood loss [1]. Women of childbearing age, pregnant women, preterm and low birth weight infants, older infants and toddlers, and teenage girls are at greatest risk of developing iron deficiency anemia because they have the greatest need for iron [33]. Women with heavy menstrual losses can lose a significant amount of iron and are at considerable risk for iron deficiency [1,3]

Vitamin A helps mobilize iron from its storage sites ( Iron is stored with the help of the protein “ferritin” ). If one is deficient in Vitamin A, this often results in an “apparent” iron deficiency because hemoglobin (Iron in the blood) levels are low despite proper storage processes.  While uncommon in the U.S., this problem is seen in developing countries where vitamin A deficiency often occurs.

Signs of iron deficiency anemia include feeling tired and weak decreased work and school performance slow cognitive and social development during childhood difficulty maintaining body temperature decreased immune function, which increases susceptibility to infection.

Recommended Dietary Allowances for Iron for Infants (7 to 12 months), Children, and Adults [1]

Age                Males            Females        during Pregnancy    Lactation

7 to 12 mos.    11 mg/day  11 mg/day      n/a

1 to 3 yrs.         7 mg/day    7 mg/day      n/a

4 to 8 years       10 mg/day   10 mg/day   n/a

9 to 13 years     8 mg/day   8 mg/day   n/a

14 to 18 years    11 mg/day   15 mg/day   27 mg/day     10mg/day

19 to 50 years    8 mg/day   18 mg/day    27 mg/day     9mg/day

51+ years           8 mg/day   8 mg/day      n/a

Vitalicious Vita Brownies:

Taste: I love the banana walnut, however the chocolate ones have tended to taste like a vitamin…

Availability :Online and in the Freezer Section of most Grocers

Storage: 1 year in the freezer

Daily Value: 1 vitalicious vitatop or brownie provides

50% DV Iron  ( approx. 4-5 mg) and…

50% Vitamins A, C, E, B6, B12, Biotin, D, Folic Acid

This would be ideal for getting in Vitamin A to help release Iron from its storage sites, and also Vitamin C which helps enhance absorption of Iron into cells for usage.

Cost: $1.50 + per brownie is a bit expensive
 
Efficacy: These seem to be a great portion controlled product that offers more than just a 100 kcal dessert/breakfast on the go. I think it could be a pretty well-rounded source of these vitamins should your diet not be quite “up to par”, however, these should not be consumed too often because it could easily put you over the RDA for more vitamins and minerals if you are already consuming lots of fruits and vegetables.

I think our presentation will go really well! Analyzing and comparing products has been so much fun!