How Does Dietary Iron Work?

How Does the Body Absorb and Store Iron?

One of the factors that influence the absorption of dietary iron in humans is the chemical form of iron. In the Earth’s crust, iron is mainly found in insoluble forms, like ferric oxide and its salts. These are poorly absorbed by humans and have only become available through their incorporation into plants and animals by bacteria and fungi. Through this mechanism, insoluble iron is converted to soluble forms now common in our foods.  

 

Non-heme iron derived from plants and heme-iron from animal sources are absorbed by our small intestine and then released into the blood. Once in the blood, the iron is transported by a protein called transferrin to be stored in various tissues and organs. When iron is rapidly absorbed from the diet, it gets released too quickly into the blood, overcoming the ability of transferrin to safely carry it in the body thus producing non-transferrin bound iron (NTBI). This is a form of free reactive iron which is harmful to the body.

 

The human body stores iron in the form of ferritin and hemosiderin in liver, spleen, marrow, duodenum, skeletal muscle and other organs. The iron-binding protein ferritin regulates blood-iron levels in your body. When iron levels are low, ferritin facilitates the release of iron into the blood. It can also help in storing the excess of iron if the blood-iron concentration is high.

 

 

Normal blood ferritin levels range 20-500 mcg/L and 20-200 mcg/L in men and women, respectively. Presently, there is no consensus on cut-off for ferritin with values ranging from 15 mcg/L from the World Health Organization to 16–32 mcg/L. Low and high ferritin levels are directly related to iron disorders, like anemia and iron overload, respectively.

 

New scientific evidence shows that ferritin values below 15 mcg/L indicate no iron stores in male and female athletes; and ferritin values from 15-30 mcg/L correspond to low iron stores. These researchers recommend a minimum ferritin cut-off of 30 mcg/L.  

 

What are Slow Release Whole Food Iron Supplements?

One of the most commonly used iron sources is ferrous sulfate. Oral intake of ferrous sulfate produces harmful free iron (NTBI) in the blood because of its rapid rate of absorption. Free reactive iron has been associated with increased oxidative stress, cellular aging (telomere shortening), and susceptibility to infections, which can be hard on your body and health.

 

 

NeuTerre™ is a Slow Release Whole Food Iron capsule, meaning that the iron is gradually released into the body over a period of time and does not cause the production of harmful free iron.

 

In addition, NeuTerre™ is proven to be highly bioavailable. Bioavailability refers to how well your body is able to absorb a certain nutrient. Clinical studies have shown that NeuTerre™ Whole Food Iron capsules are absorbed by the body and get incorporated into the red blood cells.

NeuTerre™ is also known to be gentle on the system, improving iron stores without the formation of harmful free iron in the blood.  

 

Are your experiencing sides effects with your current iron supplement? Explore NeuTerre™ Slow Release Whole Food Iron Supplements. This whole food iron is naturally stored in Koji and gets absorbed slowly into the body. This prevents the release of free iron, which is extremely toxic to cells.