Iron in nutritional supplements

Iron is the quantitative most important trace element in our body. The concentration of Iron is 50 to 60 mg/kg of the bodyweight, so that the entire body holds up to 3-5g. The mineral is mainly available as Fe²⁺ and only a minor part holds Fe³⁺ in the organism. For numerous functions the ability to change valence is of main importance. As a result, this trace element is an essential part of oxygen- and electron-carrying active groups of hundreds of proteins and enzymes.

Iron sources for humans

Iron is widespread in foods of vegetable or animal origin. You can find a high content in giblets (e.g. pig’s liver), oats and wheat germs. Spinach, bread, grains, natural rice, eggs and meat show a medium content, whereas milk, salads, fruits, berries and polished rice supply rather small amounts. How a food contributes to your Iron supply does not only depend on the absolute content of the trace element, but also on its availability.

Bioavailability

The availability of Iron from foods varies immensely and depends on its compound form as well as the presence of absorption-repressive or -promoting factors. Iron from foods of animal origin is around 70% of Iron in a porphyrin-compound form (Haem Iron), mainly as Myoglobin. This Iron is well available with an absorption rate of 10 to 20%.

On the other hand, you can find Iron mostly as bad absorbing Fe³⁺ and only in small parts of Fe²⁺ in vegetable foods. Trivalent Ferric ions tend to developing difficulty soluble complexes and already precipitate at pH values > 5 to Ferric Hydroxide; in the weak alkaline milieu of the upper small intestine they are practically insoluble. Because of the fast oxidation of Fe²⁺ in the small intestine, the availability of Iron from vegetable foods is with approx. 1-5% altogether very low.

Next to absorption-promoting factors you can find, mainly in vegetable foods, also numerous substances which further inhibit the availability of non-Haem Iron, such as Phytic Acid, Oxalic Acid, Lignins, Tannins and other Polyphenols. Additionally, the absorption of non-Haem Iron is also reduced by Calcium, soy proteins, eggs, dietary fibers as well as certain medication.

Undersupply of Iron

Lack of Iron is the most common lack of nutrients worldwide. In developing countries more than one third of the population shows deficiency symptoms. Altogether about 600-700 million people suffer Iron deficiency anemia according to estimates of the World Health Organization. Causes of Iron deficiency can vary.

Possible causes of Iron deficiency

Enhanced Iron needs

• Period(s) of growth (first two life years, puberty)
• Pregnancy & lactation period
• long-term exposition to high altitude (intensified formation of erythrocytes)
• Professional sports (e.g. endurance sports)

Absorption disorder

• inflammatory gastro-intestinal diseases
• coeliac disease
• diarrhea
• after stomach or small intestine resection
• medication

Blood losses

• Gastrointestinal bleedings (infections, tumors, parasites)
• Urogenital bleedings (menstruation, birth, tumors)
• Frequent blood donation (2-4 times a year)
• surgery, accidents

Insufficient nutritional supply

• Imbalanced diet
• General malnutrition
• Low meat diet
• Vegan nutrtion

Overload and intoxication of Iron

Free ferric ions can be toxic to cells and lead to organ damage. Acute intoxications however are very rare; they occur after absorbing 20-60mg of Iron/kg of the body weight and cause vomiting, diarrhea, coagulopathys, liver and kidney damages. The NOAEL (no observed adverse effect level), meaning the highest examined dosage of Iron, where no adverse effects have been detected yet, is at 65mg/d. Due to a lack of data, the European Food Safety Authority (EFSA) has not yet defined a UL-figure (tolerable upper level of intake).

Iron preparations

Depending on the dosage form, we offer a broad variety of Iron salts for the application in pharmaceutical Iron preparations and nutritional supplements:

• Ferrous (II) L-ascorbate
• Ferrous (II) DL-aspartate
• Ferrous (II) Carbonat with sugar
  
• Ferrous Subcarbonate
• Ferric (III) Chloride
• Ferric (III) Citrate
• Ferric (III) Ammonium Citrate, brown
• Ferric (III) Ammonium Citrate, green
• Ferric (III) Chinin Citrate
• Ferric (III) Manganese (II) Citrate
• Ferous (II) Fumarate
• Ferrous (II) Gluconate
• Ferrous (II) Glycerophosphate
• Ferrous (II) Lactate
• Ferrous (II) Oxalate
• Ferric (III) Peptonate
• Ferric (III) Manganese (II) Peptonate
• Ferrous (II) Phosphate
• Ferric (III) Phosphate
• Ferrous (II) Phosphate with Sodium Citrate
• Ferric (III) Pyrophosphate
• Ferric (III) Pyrophosphate with Ammonium Citrate
• Ferrous (II) Succinate
• Ferrous (II) Sulfate, dried
• Ferrous (II) Sulfate 7-hydrate
• Iron powder (carbonyl)
• Iron powder (electrolytic)
• Iron powder (reduced)
• Iron sugar
• Iron sugar (3%)

[Literature]

Disclaimer: The information given in the document corresponds to our current knowledge. We warrant in the frame of our General Terms and Conditions of Sale that our products are manufactured in accordance with the specifications. However, we disclaim any liability with regard to the suitability of our products for a particular purpose or application or their compatibility with other substances. Tests have to be performed by the customer who also bears the risk in this respect. Nothing herein shall be construed as a recommendation to use our products in conflict with third parties' rights.