5. Dietary sources of iron
Rich : Liver, egg yolk, oyster, dry beans, dry fruits,
wheat germ, yeast.
Medium : Meat, chicken, fish, spinach, banana,
apple.
Poor : Milk and its products, root vegetables
6. Iron absorption
• The absorption occurs all over the intestine but majority in the upper part.
• Dietary iron is present either as heame or as inorganic iron.
• Heame iron (upto 35%), inorganic (5%).
7. Factors facilitating iron absorption
• Acid: by favouring dissolution and reduction of ferric iron.
• Reducing substances: Ascorbic acid, amino acids
• Meat: by increasing HCl secretion
Factors impending iron absorption
• Alkalies (antacids) render iron insoluble.
• Phosphates (rich in eggs yolk)
• Phytates (in maize & wheat)
• Tetracyclines
• Presence of other food in the stomach
8. Transport, storage and excretion
• Iron is transported in blood in combination with a glycoprotein
transferrin.
• Iron is stored in reticuloendothelial cells (RE) in liver, spleen, bone
marrow, also in hepatocytes and myocytes as ferritin and
heamosiderin.
• By exfoliated gastrointestinal mucosal cells-- lost in faeces.
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16. Glossitis is a problem in which the tongue is swollen and inflamed.
Peripheral neuropathy: Damage to the nerves located outside of the brain and spinal cord (peripheral nerves), often causes weakness, numbness and pain, usually in the hands and feet.
17.
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19.
20. Enteritis is inflammation of the
small intestine
Steatorrhea is an increase in fat
excretion in the stools
21. Tropical sprue is a malabsorption syndrome characterized by chronic
diarrhea & weight loss.
Coeliac disease is a condition where your immune system attacks your
own tissues when you eat gluten.
