Iron is an important mineral that plays an essential role in various bodily functions, including oxygen transport, cellular respiration, and DNA synthesis. It is also a key component of hemoglobin and myoglobin, proteins responsible for carrying oxygen in the blood and muscles, respectively. 

Understanding the nutritional value of iron, its health benefits, different types of iron supplements, and the best ingredient combinations for absorption may be important for supporting overall health and well-being.

Iron is required for the proper functioning of our bodies. It is an essential mineral, meaning that we must obtain it through our diet, as our bodies cannot produce it. The daily recommended intake of iron varies depending on age, gender, and life stage. 

Potential health benefits of iron

1. Oxygen transportation: Iron is a vital component of hemoglobin, the protein in red blood cells that binds to oxygen and transports it throughout the body. Adequate iron levels may help ensure oxygen delivery to tissues and organs and may help promote overall health and vitality.*
2. Energy production: Iron plays a role in cellular respiration, the process by which our cells produce energy from the food we consume. Iron deficiency may lead to fatigue and decreased physical performance.*
3. Immune function: Iron may help support the immune function by facilitating the growth and differentiation of immune cells, such as T-cells and macrophages.* Adequate iron levels may help the body fight infections and maintain a healthy immune system.*
4. Cognitive function: Iron is necessary for normal brain development and function. Iron deficiency, particularly in early childhood, might result in impaired cognitive development, memory issues, and reduced attention span.*

Types of iron supplements

Iron supplements are available in two primary forms: ferrous and ferric salts.

1. Ferrous salts: These are the most common form of iron supplements and are more easily absorbed by the body. Examples include ferrous sulfate, ferrous gluconate, and ferrous fumarate.
2. Ferric salts: These forms of iron are less soluble and not as easily absorbed by the body. Examples include ferric citrate and ferric ammonium citrate.

Supplements may also contain additional ingredients, such as vitamin C, to help enhance iron absorption. Always consult a healthcare professional before starting an iron supplement regimen.

Ingredient combinations to help support iron absorption

1. Iron and vitamin C: Vitamin C may help enhance non-heme iron absorption by reducing ferric iron (Fe3+) to ferrous iron (Fe2+), making it more soluble and easier for the body to absorb.* Including vitamin C-rich foods, such as citrus fruits, strawberries, and bell peppers, in meals containing iron might help boost absorption.
2. Iron and heme sources: Heme iron, found in animal products like meat, poultry, and fish, is more easily absorbed by the body than non-heme iron found in plant-based sources. Consuming heme and non-heme iron sources together might help enhance the absorption of non-heme iron. For example, pairing spinach with a small serving of beef or chicken may improve iron absorption from the spinach.
3. Iron and beta-carotene: Beta-carotene, a precursor of vitamin A, has been shown to potentially support iron absorption. Foods rich in beta-carotene, such as carrots, sweet potatoes, and leafy greens, can be consumed alongside iron-rich foods to enhance iron uptake.
4. Avoiding iron inhibitors: Certain substances can inhibit iron absorption, such as phytic acid, which is found in whole grains, legumes, and some seeds. It is recommended to consume these foods separately from iron-rich meals.

History of iron

Iron has a long and storied history, with its use dating back to ancient civilizations. The earliest evidence of iron production can be traced to around 2500 BCE in the Hittite Empire, an ancient Anatolian kingdom situated in modern-day Turkey.

However, the Iron Age, a period marked by the widespread use of iron for tools, weapons, and artifacts, began around 1200 BCE. This era saw a significant shift in human civilization, as the adoption of iron tools and weapons led to technological advancements and more efficient agriculture.

The extraction of iron from its ores initially involved a process called "bloomery," where iron ores were heated with charcoal in a furnace, producing a bloom of iron and slag. The bloom was then hammered to remove impurities, resulting in wrought iron.

By the 14th century, the blast furnace was invented, allowing for the large-scale production of cast iron, which could be further refined into steel. The Industrial Revolution of the 18th and 19th centuries further accelerated iron production, leading to innovations in steelmaking and the growth of the iron and steel industry as we know it today.

Iron in Biology

Iron plays a critical role in biology, as it is a key component of several essential proteins and enzymes in living organisms. It is vital for oxygen transport, energy metabolism, and the synthesis of neurotransmitters and collagen.

In humans, the majority of iron is found in hemoglobin, a protein in red blood cells responsible for carrying oxygen from the lungs to the rest of the body.

Another iron-containing protein is myoglobin, which stores oxygen in muscle tissue and releases it during physical activity. Iron is also a component of various enzymes, such as catalase and cytochromes, which participate in cellular respiration and the breakdown of harmful substances in the body.*

Iron in chemistry 

Iron is a transition metal belonging to Group 8 of the periodic table and is represented by the symbol Fe (derived from the Latin word 'ferrum'). It has an atomic number of 26 and is the fourth most abundant element on Earth, constituting about 5% of the Earth's crust.

Iron exhibits two primary oxidation states: ferrous (Fe2+) and ferric (Fe3+). The ferrous state is more soluble and easily absorbed by the body, while the ferric state is less soluble and harder to absorb.

Iron is known for its strong magnetic properties and its ability to form various alloys, such as steel, which is a combination of iron and carbon. The alloying of iron with other elements, such as chromium, nickel, and manganese, can result in materials with unique properties, such as stainless steel, which is resistant to corrosion.

Iron is also a good conductor of heat and electricity, making it an essential material in various industries, including construction, transportation, and electronics.

Foods rich in iron

A balanced diet that includes iron-rich foods is improtant for maintaining certain iron levels in the body. Iron is found in both animal and plant-based sources, with heme iron being more bioavailable and easier for the body to absorb. Here are some iron-rich foods to include in your diet:

1. Red meat: Beef, lamb, and pork are excellent sources of heme iron. Liver, in particular, is exceptionally high in iron, with a 3-ounce serving providing about 5 to 8 mg of iron.
2. Poultry: Chicken, turkey, and duck are good sources of heme iron. The dark meat of these birds generally contains more iron than the white meat.
3. Fish and seafood: Fish such as tuna, salmon, and sardines, as well as shellfish like clams, oysters, and mussels, are rich in heme iron.
4. Legumes: Beans, lentils, and chickpeas are iron-rich plant-based sources. One cup of cooked lentils provides about 6 mg of iron.
5. Leafy greens: Spinach, kale, and Swiss chard are high in non-heme iron. A cup of cooked spinach contains around 6 mg of iron.
6. Nuts and seeds: Almonds, cashews, pumpkin seeds, and sunflower seeds are good sources of plant-based iron. A quarter-cup of pumpkin seeds provides about 2 mg of iron.
7. Fortified cereals and grains: Many breakfast cereals, bread, and pasta are fortified with iron to help meet daily requirements. Check the label to determine the amount of iron per serving.
8. Tofu and tempeh: Soy-based products like tofu and tempeh are high in plant-based iron. Half a cup of cooked tofu contains about 3 mg of iron.
9. Dried fruits: Prunes, raisins, and apricots are good sources of non-heme iron. One cup of dried apricots provides around 7 mg of iron.
10. Quinoa: This versatile and protein-rich grain is also a good source of non-heme iron. One cup of cooked quinoa contains about 2.8 mg of iron.

Keep in mind that non-heme iron sources are not as easily absorbed as heme iron sources. To optimize non-heme iron absorption, pair these foods with vitamin C-rich foods or heme iron sources.

Iron is a mineral that may play a role in supporting health and well-being. Ensuring adequate iron intake through a balanced diet or supplementation, when necessary, may be important to help support proper oxygen transport, energy production, immune function, and cognitive development at certain ages.* You can also learn about other minerals, such as copper and selenium. 

To help optimize iron absorption, pair iron-rich foods with vitamin C, heme sources, and beta-carotene, while avoiding certain iron inhibitors during meals. Always consult a healthcare professional before starting an iron supplement regimen to determine the best course of action based on individual needs.