If you are a man and not suffering from malnutrition, you should not have iron deficiency. Your diet will take care of that. Iron is one of the top 5 most plentiful element of the Earth's crust.
Dietary iron comes in two forms: heme iron and non-heme iron. Heme iron is found only in animal flesh, as it is derived from the hemoglobin and myoglobin in animal tissues. Non-heme iron is found in plant foods and dairy products.
Poor iron status may be caused by inadequate dietary intake, poor absorption, parasitic infection, and/or medical conditions that cause internal bleeding.
People who donate blood regularly, women with excessive menstrual bleeding, those who use medications (for example, antacids) that interfere with the absorption of iron, and pregnant and lactating women may be at risk for iron deficiency. In addition, the elderly, vegetarians, and children often have inadequate intake of this mineral.
Chronic iron overload, or excessive iron storage, can cause a variety of symptoms including loss of appetite, fatigue, weight loss, headaches, bronze or gray hue to the skin, dizziness, nausea, and shortness of breath. It is generally believed that chronic iron toxicity occurs only in people who require regular blood transfusions, take iron supplements, or in those with a genetic iron storage disorder called hemachromatosis. With hemochromatosis, iron is deposited in tissues throughout the body, most notably the liver, pancreas, and heart, potentially causing cirrhosis, diabetes, or cardiac insufficiency.
Although iron overload is not likely to develop from food sources alone, men, because they do not experience iron losses, may be at greater risk for the problems associated with excessive iron. In recent years, excess iron intake and storage, especially in men, has been implicated as a cause of heart disease and cancer. In addition, iron has been found in increased levels in the joints of people with rheumatoid arthritis.
Vitamin C will help with iron absorption during your meal.
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