Iron Flashcards
1
Q
chemistry of iron
A
Fe2+- ferrous - reduced -soluble
Fe3+- ferric - oxidized -insoluble
2
Q
distribution of iron in the body
A
- 65% hemoglobin (blood)
- 10% myobglobin (muscle)
- 1-5% enzymes
3
Q
types of iron
A
heme: --increase bioavalability --hemoglobin/hemoglobin --animal sources non-heme: --decrease bioavailability --plant sources
4
Q
factors that affect iron absorption
A
- dietary iron content
- bioavailability
- storage iron
- disease or pregnancy
5
Q
enhancing factors of iron absorption
A
- animal protein
- V-C
- fructose/sorbitol
- cysteine
- low iron stores
6
Q
inhibiting factors of iron absorption
A
- Ca
- oxalate/phytate/fiber
- lack of protein
- coffee/tea
- high iron storage
7
Q
iron transport
A
-bind to transferrin (blood protein) in blood
8
Q
iron storage
A
- liver/spleen/bone marrow
- ferritin
9
Q
functions of iron
A
- oxygen transport
- cofactor
- normal brain
- immune function
10
Q
enzymes that require iron
A
- cytochromes
- monooxygenases
- dioxygenases
- peroxidases
11
Q
iron deficiency w/o anemia
A
- depletion of bone marrow
- decrease ferritin
- normal hemoglobin
symptoms:
- impaired cognitive tasks
- behavioral disturbances
- short attention span
- impaired immune system
12
Q
iron deficiency w/ anemia
A
-histology-microcytic/hypochromia symptoms: -fatigue -palpitation -rapid breathing -decrease athletic performance -inflammation in corner of mouth -pica
13
Q
population at risk for iron deficiency
A
- infants/young children being breastfed
- adolescents:
- -growth spurt
- -periods
- -in utero
- women at child bearing age
- pregnant women in their trimester
- chronic blood loss
14
Q
iron recommendation
A
RDA- men= 8 mg/d
-women= 18 mg/d
UL= 45 mg/d
typical western diet= 5-7 mg/1000 kcals
15
Q
iron food sources
A
- clams
- beef
- oysters
- shellfish
- lentils
- beans
- poultry
- fish
