Iron (RBC)

check icon Optimal Result: 88.9 - 117 mg/dL.

Iron is required for the production of red blood cells (a process known as hematopoiesis), but it's also part of hemoglobin (that is the pigment of the red blood cells) binding to the oxygen and thus facilitating its transport from the lungs via the arteries to all cells throughout the body. Once the oxygen is delivered, the iron (as part of hemoglobin) binds the carbon dioxide which is then transported back to the lung, from where it gets exhaled. Iron is also involved in the conversion of blood sugar to energy.

The production of enzymes (which play a vital role in the production of new cells, amino acids, hormones and neurotransmitters) also depends on iron, this aspect becomes crucial during the recovery process from illnesses or following strenuous exercise.

The immune system is dependent on iron for its efficient functioning. Physical and mental growth require sufficient iron levels, particularly important in childhood and pregnancy, where the developing baby solely depends on its mother's iron supplies.

 

What does it mean if your Iron (RBC) result is too high?

Iron levels are typically evaluated in conjucntion with other iron tests or a full anemia panel. High levels of serum iron can occur as the result of multiple blood transfusions, excessive iron supplementation or injections, lead poisoning, liver or kidney disease. Elevated iron levels can also be due to the genetic disease hemochomatosis-when too much iron accumulates in the body and can damage organs.

High iron levels from dietary or supplementation are more likely in men, and women after menopause because they do not lose iron in blood.

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What does it mean if your Iron (RBC) result is too low?

Iron is lost by the body through a variety of ways including urination, defecation, sweating, and exfoliating of old skin cells. Bleeding contributes to further loss of iron which is why women have a higher demand for iron than men. If iron stores are low, normal hemoglobin production slows down, which means the transport of oxygen is diminished, resulting in symptoms such as fatigue, dizziness, lowered immunity or reduced ability for athletes to keep up with their training programs. Since our bodies can’t produce iron itself, we need to make sure we consume sufficient amounts of iron as part of our daily diet.

Mild iron deficiency can be prevented or corrected by eating iron-rich foods and by cooking in an iron skillet. Because iron is a requirement for most plants and animals, a wide range of foods provide iron. Good sources of dietary iron have heme-iron as this is most easily absorbed and is not inhibited by medication or other dietary components. Two examples are red meat, and poultry.

Non-heme sources do contain iron, though it has reduced bioavailability. Examples are lentils, beans, leafy vegetables, pistachios, tofu, fortified bread, and fortified breakfast cereals. Iron from different foods is absorbed and processed differently by the body; for instance, iron in meat (heme iron source) is more easily absorbed than iron in grains and vegetables (non-heme iron source) but heme/hemoglobin from red meat has effects which may increase the likelihood of colorectal cancer. Minerals and chemicals in one type of food may also inhibit absorption of iron from another type of food eaten at the same time. For example, oxalates and phytic acid form insoluble complexes which bind iron in the gut before it can be absorbed.

Because iron from plant sources is less easily absorbed than the heme bound iron of animal sources, vegetarians and vegans should have a somewhat higher total daily iron intake than those who eat meat, fish or poultry. Legumes and dark-green leafy vegetables like broccoli, kale and oriental greens are especially good sources of iron for vegetarians and vegans. However, spinach and Swiss chard contain oxalates which bind iron making it almost entirely unavailable for absorption. Iron from nonheme sources is more readily absorbed if consumed with foods that contain either heme- bound iron or vitamin C.

Symptoms of iron deficiency can occur even before the condition has progressed to iron deficiency anemia. Symptoms of iron deficiency are not unique to iron deficiency.

Iron is needed for many enzymes to function normally, so a wide range of symptoms may eventually emerge, either as the secondary result of the anemia, or as other primary results of iron deficiency. Symptoms of iron deficiency include: fatigue, dizziness, pallor, hair loss, twitches, irritability, weakness, pica, brittle or grooved nails.

Frequently used forms of iron in supplements include ferrous and ferric iron salts, such as ferrous sulfate, ferrous gluconate, ferric citrate, and ferric sulfate. Because of its higher solubility, ferrous iron in dietary supplements is more bioavailable than ferric iron. High doses of supplemental iron (45 mg/day or more) may cause gastrointestinal side effects, such as nausea and constipation. Other forms of supplemental iron, such as heme iron polypeptides, carbonyl iron, iron amino-acid chelates, and polysaccharide-iron complexes, might have fewer gastrointestinal side effects than ferrous or ferric salts. Many medicinal herbs can offer iron boosting properties to those who suffer from iron deficiency. These medicinal properties can easily be assimilated into the bloodstream as a hot water infusion (tea). Iron enhancing herbs include yellow dock, red raspberry leaf, gentian, yellow root, turmeric, mullein, nettle, parsley, ginseng, watercress, and dandelion.

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