Uses Of Iron As Per Scientific Evidence

Iron is a component of proteins which transports oxygen

. It is an essential mineral which helps in metabolism. 15 % of the total is stored for future needs and is used when the intake is not adequate. The iron status is normally maintained by our body which we get from food. There are two types of dietary iron and they are heme and non-heme. Heme is absorbed well as compared to non-heme. Sources of heme are meat, fish and poultry and sources of non-heme are lentils, beans, flours, cereals and grains. Other sources include:

-> Leafy vegetables, peas and asparagus.

-> Fruits like strawberry, nuts and dry fruits.

-> Lean red meats including beef, pork and lamb.

-> Chicken.

-> Seafood such as oysters, clams, tuna, salmon, and shrimp.

-> Beans like kidney beans , black beans, soy beans and lentils.

-> Whole grains.

-> Cereals, breads, rice, and pasta.

-> Greens like collard greens, mustard greens, turnip greens and spinach.

-> Tofu.

-> Vegetables like broccoli, asparagus, parsley etc.

Following are the diseases for which it is used for treatment based on scientific evidence:

-> Iron deficiency anemia.

-> Chronic disease anemia.

-> Antigiotensin Converting Enzyme inhibitor associated cough.

-> Iron deficiency during pregnancy.

-> Preventing iron deficiency in menstruating women

-> Preventing iron deficiency in exercising women.

-> Predialysis anemia.

-> Attention deficit-hyperactivity disorder (ADHD).

-> Improving cognitive performance.

-> Fatigue in women with low ferreting levels.

-> Preventing iron deficiency after blood donation.

-> Preventing the deficiency anemia due to gastrointestinal bleeding.

-> Therapy for anemia after orthopedic surgery.

by: Erneststeinbec

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