What is iron?

Iron is an essential trace element that is vital for energy metabolism and the supply of oxygen through haemoglobin. It supports the synthesis of important neurotransmitters, strengthens the immune defense by promoting immune cells and participates in the detoxification of the body through its role in various enzymes.

Iron is absorbed through food, whereby it is preferentially absorbed from animal foods such as meat, fish and eggs. However, plant foods such as pulses, green leafy vegetables and cereals are also good sources. The iron is finally absorbed into the bloodstream, where it is bound to a specific transport protein, transferrin, for transportation.

Transferrin transports the iron to the various cells and tissues in the body. Part of the absorbed iron is stored in the liver as ferritin and hemoglobin. Ferritin is a protein that binds iron and serves as a reserve, while haemoglobin transports oxygen in the red blood cells.

Iron metabolism is regulated by various hormones and proteins. It is important that the body is supplied with sufficient iron while at the same time avoiding an overload. The hormone hepcidin, for example, is an important regulatory molecule that inhibits both the absorption of iron in the intestine and the release of iron from the storage organs when iron levels are sufficient. Conversely, both measures are activated when the iron level falls.

Genes influence iron metabolism by regulating the hormones and proteins involved. However, a healthy lifestyle, intestinal health, diet, stress and many other epigenetic aspects play an equally important role.

Examples of iron-rich foods:

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If the iron stores are depleted, the formation of new red blood cells is reduced and anemia occurs. The first symptoms only appear relatively late. These include - general exhaustion - headaches - pallor of the skin - brittle fingernails - dull hair - susceptibility to infections

An iron deficiency can be quickly identified on the basis of a blood test. In addition to an iron-rich diet with meat, fish, eggs, nuts, pulses and wholegrain cereals, iron supplementation is recommended. This should be taken for at least 6 weeks in a well-tolerated dosage. Seek advice from a specialist in this regard.

What does genetics have to do with it?