![]() To assess your iron intake, the following Recommended Dietary Allowances (RDAs) for iron are provided by the NIH. People at risk for iron overload include those with a condition known as hereditary hemochromatosis, which causes excessive absorption of dietary iron. ![]() Excessive iron intake can lead to serious health complications such as liver disease, type 2 diabetes, and certain heart conditions. Some people who follow low-carb diets can develop an iron deficiency because they've reduced their intake of nonheme sources of dietary iron such as grains.īy contrast, if you get too much iron in your diet you could experience symptoms such as chronic fatigue, joint pain, and abdominal pain. According to the NIH, infants, young children, adolescent girls, and women who are pregnant or premenopausal are most at risk for iron deficiency.ĭepending on your diet, if you're not getting enough iron you may experience fatigue, brain fog, and other symptoms, which can lead to iron-deficiency anemia. The National Institutes of Health (NIH) reports that most people in the United States get enough iron in their diets, but many people are still deficient based on factors such as race and sociodemographic variables. Your body absorbs the most iron from heme food sources like beef, poultry, and fish, all of which contain both heme and nonheme iron. ![]() Heme iron is found in animal sources of food that contained hemoglobin, whereas nonheme iron is derived from plant-based food sources. Dietary iron is categorized as either heme or nonheme iron. Getting enough iron in your diet is key to maintaining optimal red blood cell production. If you don't have enough iron your body won't be able to produce enough red blood cells, which can impact your health. ![]() It's also a component of myoglobin, which is similar to hemoglobin but found in muscle cells. Iron is an essential mineral responsible for the production of hemoglobin, a protein that allows red blood cells to carry oxygen to every part of your body. ![]()
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