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    Raghav Rathi
    Iron plays several important roles in human health including carrying oxygen, maintaining immune function, and aiding energy production. There are two types of iron - heme iron found in meat which is well absorbed, and non-heme iron found in plants which is less well absorbed and can be improved by vitamin C. Insufficient iron intake can lead to iron deficiency and related issues like fatigue. The body regulates iron absorption through the hormone hepcidin.

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    49271

    Uploaded by

    Raghav Rathi
    61 views29 pages
    Iron plays several important roles in human health including carrying oxygen, maintaining immune function, and aiding energy production. There are two types of iron - heme iron found in meat which is well absorbed, and non-heme iron found in plants which is less well absorbed and can be improved by vitamin C. Insufficient iron intake can lead to iron deficiency and related issues like fatigue. The body regulates iron absorption through the hormone hepcidin.

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    Iron plays several important roles in human health including carrying oxygen, maintaining immune function, and aiding energy production. There are two types of iron - heme iron found in meat which is well absorbed, and non-heme iron found in plants which is less well absorbed and can be improved by vitamin C. Insufficient iron intake can lead to iron deficiency and related issues like fatigue. The body regulates iron absorption through the hormone hepcidin.

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    61 views29 pages

    49271

    Uploaded by

    Raghav Rathi
    Iron plays several important roles in human health including carrying oxygen, maintaining immune function, and aiding energy production. There are two types of iron - heme iron found in meat which is well absorbed, and non-heme iron found in plants which is less well absorbed and can be improved by vitamin C. Insufficient iron intake can lead to iron deficiency and related issues like fatigue. The body regulates iron absorption through the hormone hepcidin.

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    ROLE OF IRON IN HUMAN HEALTH

    Arun Malik and Hariom Yadav


    NATIONAL AGRI-FOOD BIOTECHNOLOGY INSTITUTE, MOHALI , PUNJAB, INDIA
    Email: [email protected]
    WHY DO WE NEED IRON
     Iron is a mineral found in every cell in
    the body.

     It is vital for both physical health and


    mental well-being.
     Iron has three main functions :

     carrying oxygen from the lungs to the rest of


    the body.

     maintaining a healthy immune system.


    (Body protects itself from antigens, which includes virus, bacteria and
    foreign substances that make sick)

     aiding energy production.


    (Iron is constituent of several enzymes including : iron catalase,
    peroxidase, and cytochrome enzymes)
    INSUFFICIENT DIETARY IRON CAN
    RESULT IN IRON DEFICIENCY
    fatigue
    lethargy
    more frequent infections
    reduced resistance to cold
    impaired learning
    Hypoferrimia
    TYPES OF IRON
    There are two types of iron in food:

     Heme iron, derived from the hemoglobin and myoglobin


    found in meat tissue

     Non-heme iron, derived mainly from cereals,


    legumes, fruit and vegetables.
    HEME IRON
     Heme iron is found only in animal foods. The iron in
    meat is approximately 40% heme iron and 60% non-heme
    iron. Plant foods do not contain any heme iron .

     Heme iron is well absorbed and relatively unaffected by other


    factors .

     It is influenced to some extent by the body’s iron stores.


    The average absorption of heme iron in meat is about 25%.
    NON-HEME IRON

     Non-heme iron is found in plant foods.

     It is not as well absorbed as heme iron and is affected


    by both the iron status of an individual, and components
    in foods eaten at the same time.

     Absorption of non-heme iron can vary from under 1% in


    an individual with replete stores to 20% in an individual
    with depleted iron stores .

     Generally non-heme iron absorption is less than 5%.


    VITAMIN C IMPROVE NON-HAEM
    IRON ABSORPTION
     Vitamin C can increase the absorption of non-haem
    iron by two to three times.

     There is a dose-related effect; the more vitamin C in a meal, the greater


    the iron absorption - up to a limit of around 100mg vitamin C .

     Vitamin C is found in fruit and vegetables. Both heat and air reduce
    vitamin C content, so care should be taken when cooking and storing fruit
    and vegetables.
    FACTORS AFFECTING NON-
    HAEM IRON ABSORPTION
    IMPROVE ABSORPTION INHIBIT ABSORPTION

    CAULIFLOWER TANNINS IN TEA

    TOMATOES DIETARY FIBRE

    KIWIFRUIT SOY PROTEINS

    MEAT, FISH, POULTRY PHYTATES IN WHOLEGRAINS

    TAMARILLOS POLYPHENOLS

    CITRUS FRUIT (ORANGES, GRAPES) OXALATE


    IRON SUPPLEMENTS
     Iron supplements should only be used when advised
    by a dietitian or prescribed by a medical practitioner for
    diagnosed iron deficiency.

     Iron supplements should be used


    cautiously as they may interfere with the absorption of
    other nutrients such as zinc and calcium.
    IRON ABSORPTION IN HUMAN BODY
    HEME IRON UPTAKE
    HEME IRON

    HEME IRON
    TRANSPORT

    ENDOCYTOSIS FERROUS IRON

    LIBERATED WITH IN ENDOSOME


    NON-HEME IRON UPTAKE
    FERRIC IRON

    REDUCED BY
    ASCORBIC
    ACID

    INCLUDE
    DUODENAL FERROUS IRON
    CYTOCHROME
    B

    TRANSFERRIN

    FERROPORTIN HEPHAESTIN
    HEPCIDIN REGULATES IRON
    ABSORPTION
     Hepcidin is 25 amino-acid peptide hormone.
     Hepcidin is synthesized by hepatocytes.
     Hepcidin binds to ferroportin1 and causes
    its internalization and degradation thereby
    decrease iron transfer to blood.
     Hepcidin function to regulate(inhibit)
    iron transport across gut mucosa there by
    preventing normal iron level.
    HOW HEPCIDIN REGULATES IRON
    ABSORPTION
    Hepcidin regulation by
    Inflammation
     IL-6 a prominent inducer of hepcidin, through
    STAT-3 dependent transcriptional mechanism.
    ◦ Other cytokines may also induce hepcidin independent of IL-6.

     Macrophage also express hepcidin in response to


    micobial stimulation.
    ◦ Hepcidin may function in autocrine manner to degrade macrophage
    ferroportin,
    causing local retention of iron in macrophages.
    EFFECT OF MUTATION OF
    SPECIFIC PROTEINS
    IRON OVERLOAD IRON DEFICIENCY
    Hypotransferrinanemia - recessive TMPRSS6 mutation - IRIDA

    HFE gene mutation

    Ferroportin mutation – autosomal


    dominant

    Hepcidin mutations

    Hemojuvelin mutations

    H ferritin mutation - dominant


    HUMAN DISEASE
    ASSOCIATED WITH IRON
    CARDIOVASCULAR HEMOCHROMATOSIS
    DISEASE PROTEIN HFE

    IRON

    MELANOTRANSFERRIN
    THE FRIEDRICH’S
    ATAXIA PROTEIN
    CARDIOVASCULAR
    DISEASE
     Heme iron are associated with
    cardiovascular diseases(CVD) risk.

    Such as saturated fats or other dietary and


    lifestyle factors associated with meat intake.
    HEMOCHROMATOSIS
    PROTEIN HFE
     Hereditary hemochromatosis is inherited disorder that results
    from an excess accumulation of iron in many organs which is
    manifested by liver cirrhosis, cardiomyopathy, diabetes
    mellitus, arthritis, skin pigmentation and if left untreated death.
     The gene responsible for hereditary hemochromatosis is
    closely linked to locus for the human leukocyte antigens and
    has been identified as major histocompatibility complex-
    encoded class-1 like HFE.
     Hereditary hemochromatosis is more prevalent than other
    inherited diseases such as cystic fibrosis, sickle cell anemia,
    phenylketonuria and Tay-Sachs disease.
    THE FRIEDRICH’S
    ATAXIA PROTEIN
     Farataxin is mitochondrial protein which involved in
    mitochondrial iron homeostasis.
     Farataxin deficiency is due to hyper-expansion of
    polymorphic GAA trinucleotide repeat which
    inhibits transcription and falls in levels of mature
    faratxin mRNA.
     Farataxin deficiency in patients leads to develop
    Friedrich’s ataxia which is a progressive
    neurological disorder and cardiomyopathy and
    finally leads to death.
    MELANOTRANSFERRIN
    • Melanotransferrin reported to expressed in amyloid
    plaques in brain of patients with Alzheimer’s
    disease.
    • Melanotransferrin mRNA widely expressed in tissue
    and also in salivary glands.
    • Levels of melanotransferrin mRNA do not change in
    presence or absence of an iron chelators or iron
    source.
    • Functional studies shown that melanotransferrin
    transports iron from iron-citrate complexes but not
    from iron-transferrin complex.
    • Melanotransferrin has minor role in iron uptake from
    iron citrate complexes.
    IRON BIOAVAILABILITY IN
    VEGETABLES
    VEGETABLES IRON IN /mg

    Mushroom, pleurote 1.74

    Potatoes 0.76

    Cabbage, Collards 0.19

    Cabbage, Green 0.59

    Roasted Pumpkin and Squash Seeds 15

    Spinach 2.71

    Sesame Butter(Tahim) and Seeds 14.8

    Sundried Tomatoes 9.1

    Dried Apricot 2.2

    Lentils 6.20
    IRON BIOAVALABILITY IN
    FRUITS
    FRUITS IRON IN/mg

    Apples, without skin 0.07

    Blackberries 0.57

    Dates 1.15

    Pears, without skin 0.25

    Pineapple 0.37

    Raspberries 0.57
    IRON BIOAVALABILITY IN GRAINS
    GRAINS SERVING IRON IN /mg
    Wheat Flour, White 1 cup 10.03
    Cake, Enriched
    Wheat, Soft White 1 cup 9.02
    Wheat, Hard White 1 cup 8.76
    Sorghum 1 cup 8.45
    Corn flour, Masa, 1 cup 8.22
    Enriched White
    Corn flour, Masa, 1 cup 8.22
    Enriched Yellow
    Millet 1 cup 6.02
    Oats 1 cup 7.36
    Quinoa 1 cup 2.36
    Rice Bran, crude 1 cup 21.88
    MORE HEME IRON RICH
    FOODS
    Meat IRON IN/mg
    Beef Lean Chuck 2.9mg

    Turkey Meat(Dark) 2.3mg

    Chicken Leg(Roasted) 1.3mg

    Tuna(Bluefin) 1.3mg

    Halibut 1.3mg

    Pork Chops(Loin) 1mg

    White Tuna 0.9mg

    Shrimp(Prawns/Camarones) 1mg

    Liver 30.5mg

    Clams, Oysters and Mussels 28mg


    RECOMMENDED DIETARY
    IRON INTAKE
    IRON mg per Day

    Infants (7-12 months) 11

    Children (1-13 years) 8-10

    Boys (14-18 years) 11

    Girls (14-18 years) 15

    Women (19-50 years) 18

    Pregnant Women 27

    Breastfeeding Women 9-10

    Women over 50 years 8

    Men over 19 years 8


    CONCLUSION
     Heme and non-heme iron are absorbed differently.

     Meat, fish, poultry and vitamin C improve the absorption


    of non-heme iron.

     Tannin, oxalate, phytates and dietary fibre all reduce the


    absorption of non-heme iron.

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