NU FS305 Lecture Notes - Lecture 14: Iron-Deficiency Anemia, Transferrin Saturation, Serum Iron

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS305
• Professor: Donna Vine

Document Summary

Small amount in body and needed in diet (mg/day) Bioavailability is affected by other substances in diet (minerals/phytates/oxalates) Deficiency of a mineral can be created by oversupply of other minerals (prone to deficiency) Co-factor for enzymes in oxidation-reduction reactions in metabolism. Gets deposited in tissues and difficult to remove once accumulated. Forms part of electron carriers cytochromes in etc. Absorption regulated and controls amount of iron in body. Mucosal ferritin: iron from diet and stores in enterocytes. Mucosal ferritin transfers iron to transferrin to release from enterocytes if iron is needed in body. If iron is not needed: iron in mucosal ferritin excreted when enterocytes shed/slough off (every 3-5 days) All iron in foods from plants are non-heme iron. Meat protein factor (mpf) found in meats (association with amino acids) Vitamin c and other acids (citric, lactic, gastric hcl) by keeping iron in reduced state (fe2+)