Too
Much Iron: Iron Overdose
Too Much Iron: Iron Overdose
By: Dr. George Obikoya
Why do you need Iron? Iron is a mineral that functions primarily
as a carrier of oxygen in the body, both as a part of hemoglobin
in the blood and of myoglobin in the muscles. The body increases
or decreases iron absorption according to need. The presence of
vitamin C (ascorbic acid) in a meal increases iron absorption. The
body absorbs iron more efficiently when iron stores are low, and
during growth spurts or pregnancy.
The most common indication of poor iron status is iron deficiency
anemia, a condition in which the size and number of red blood cells
are reduced. This condition may result from inadequate intake of
iron or from blood loss.
When there is insufficient iron from dietary sources, or as a result
of blood loss in the body, the amount of hemoglobin in the bloodstream
is reduced and oxygen cannot be efficiently transported to tissues
and organs throughout the body. Iron-deficiency anemia is characterized
by fatigue, shortness of breath, pale skin, concentration problems,
dizziness, a weakened immune system, and energy loss.
Inadequate intake or iron can cause ill-health but just as important
as a cause of illness is consuming too much of Iron. Indeed, Iron
excess is a greater risk than iron deficiency for many older Americans.
In a study of more than 1,000 white men and women aged 67 to 96
who live at home, 13 percent had too much iron in their blood, but
only three percent had too little.
Healthy people usually absorb about 10 percent of the iron contained
in the food they eat to meet the body needs. This is why we need
to take iron supplements. But wait a minute. We need to get a few
things clear. Let's define anemia: a deficiency of red cells or
hemoglobin, or red cells that die too young or are discolored or
possess an abnormal shape, or red cells that lack adequate iron.
Now defining iron deficiency vary from lab to lab. Most "normal"
levels are set too high. Saturation: 12 to 40-45% is reasonable
at the present time. Ferritin: 5 to probably 50. Think about it.
If "normal" levels are set artificially high, and your
levels fall below that "normal," you are "iron deficient."
So how much iron do you really need? Iron is not excreted. The iron
you absorb stays and accumulates in storage except that you can
lose one milligram a day through hair, finger nails, skin cells
and other detritus. That is the amount needed every day to replace
the loss. One milligram, that’s all and for women in reproductive
years, one and a half milligram. The other way to lose iron, of
course, is by blood loss.
The other thing to note is that hemoglobin is not iron! Yes, you
are anemic if your hemoglobin is low but that does not necessarily
mean your iron is low. Indeed, what might be happening is that the
iron is collecting in storage instead of going into hemoglobin.
You are actually iron-loaded and need iron removed despite the anemia.
The anemia should be treated with B vitamins, especially B12, B6
and folic acid. Many patients with anemia are dying of iron overload,
and some are hastened to their death by their physicians who give
them more iron.
Even a small amount of excess iron can damage heart and brain and
other storage sites in the body and lead to heart attack or stroke.
There is exaggerated concern when hemoglobin falls temporarily,
following surgery, for example. Blood transfusions are over-used.
A study shows that surgery patients who do not receive transfusions
survive better than those who do.1
Before taking iron you must test saturation and ferritin. Ferritin
indicates storage iron, which is not essential to maintain life.
If both saturation and ferritin are extremely low, you must find
out why. Low iron is a signal that iron is being used by cancer
cells or is feeding bacteria, or usually it means there is chronic
daily blood loss. The bleeding could be from an ulcer or tumor,
etc. The source must be found.
Iron is in just about everything. If you are not absorbing the one
daily milligram, you are truly on a starvation diet, and low iron
is the least of your worries. So, go for iron supplementation only
when you need it and be aware of iron's toxic ability to harm you.
Severe iron overload, which causes liver and heart damage, can occur
in people who are genetically susceptible. This is called haemochromatosis.
Haemochromatosis, also called iron storage disease, or bronze diabetes
is an inborn metabolic defect characterized by an increased absorption
of iron, which accumulates in body tissues. The body has no natural
way to rid itself of excess iron, so extra iron is stored in body
tissues, especially the liver, heart, and pancreas.
People with haemochromatosis absorb more than the body needs The
clinical manifestations include skin pigmentation, diabetes, enlargement
of the spleen and liver, heart failure, and general weakness and
lassitude. In males, the symptoms are usually noted after 35 years
of age, and in females, after menopause, when iron is no longer
lost through menstruation and pregnancy. Treatment consists of the
removal of blood at regular intervals to decrease the concentration
of body iron.
Excess stored iron can lead to atherosclerosis and ischemic heart
disease. Phlebotomy, or blood removal, has been used to reduce stored
iron in patients with iron overload with some success. Iron chelation
with drugs such as desferrioxamine (Desferal) that help patients
excrete excess stores of iron can be helpful in treating iron overload
caused by multiple blood transfusions.
Men and postmenopausal women don't need the 18 milligrams of iron
in most multivitamin/mineral supplements. Unless your doctor says
you're low in iron, look for a brand with zero milligrams.
A good multivitamin is the foundation of health
and nutrition. Take a look at our scientific reviews of many of
the popular brands for factors such as ingredients, areas of improvement,
quality level, and overall value. If you are looking for a high
quality liquid multivitamin, we suggest that you take a look at
the Multivitamin
Product Comparisons.
References:
1. NEJM Feb 1999 340:409-17
2. American Journal of Clinical Nutrition 73: 503, 638, 2001.
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