Health
Boost Your Nutrition: 1 in 3 Adults are Deficient In This
Recent findings highlight a significant health issue: approximately one in three adults are iron deficient. This discovery underscores the need for increased awareness and dietary adjustments to address this widespread nutritional gap.
Iron is a vital nutrient that supports numerous bodily functions, most notably its role in hemoglobin, which is responsible for transporting oxygen in the bloodstream. A deficiency in iron can lead to conditions such as iron deficiency anemia and is linked to various other health concerns.
Despite the availability of iron supplements, a substantial number of individuals with iron deficiency do not receive treatment. The study revealed that only 22–35% of women and 12–18% of men with iron deficiency took iron supplements.
The prevalence of iron deficiency is higher than anticipated, affecting 29% of adults. This statistic is alarming, considering that routine screening for iron deficiency is not common practice, complicating efforts to understand its full impact.
Experts recognize iron deficiency as a major contributor to the global disease burden. The authors of the study published in JAMA Network Open emphasize the need for further research to explore how this deficiency affects population health and to develop effective screening strategies.
Iron is crucial for various metabolic processes, including DNA synthesis and energy production. While maintaining adequate iron levels is essential, excessive iron intake can be harmful. Yaa Boakye, a registered dietitian nutritionist, warns, “Excessive iron intake can cause gastrointestinal side effects, or even iron overload, which is called hemochromatosis.”
For those concerned about their iron levels, it is advisable to consult a healthcare provider before starting supplements. “Monitoring iron levels with a healthcare provider ensures that supplementation is done safely and appropriately,” Boakye advised.
To combat iron deficiency, incorporating iron-rich foods into the diet is a practical approach. Red meat is a well-known source of heme iron, which the body absorbs more efficiently than non-heme iron found in plant-based foods. However, excessive consumption of red meat, particularly processed varieties, can pose health risks.
Adrian Hernandez, a certified gastrointestinal dietitian nutritionist, notes that heme iron is also present in other foods beyond red meat. Plant-based sources of non-heme iron include whole grains, dark leafy greens, tofu, nuts, and seeds.
Many food products are now fortified with iron to help address this deficiency. Rebecca Russell, a functional medicine registered dietitian, explains, “Iron deficiency has been a long-standing concern prompting food companies to fortify grain-based products, such as breakfast cereals, with additional iron.”
By making informed dietary choices and consulting healthcare professionals, individuals can effectively manage their iron levels and contribute to better overall health.
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