Iron is a mineral that is essential to the well-being of our body. We need it to produce red blood cells and haemoglobin, the protein that transports oxygen from our lungs to the rest of the body. Iron is also involved in the activities of many enzymes that support normal cognitive function, immune system function, and it helps reduce tiredness and fatigue.
A varied, balanced diet is all that is necessary to compensate for losses and maintain adequate levels of this mineral. The most iron-rich foods are liver, meat and fish. Many vegetables also contain abundant quantities of iron. However, some factors can lead to a state of iron deficiency, for example: a diet low in this mineral; pathological conditions that reduce absorption (e.g. coeliac disease, chronic diarrhoea, alcoholism, abuse of laxatives, Crohn's disease and other diseases of the gastrointestinal tract); pregnancy and breastfeeding, when there is a considerable increase in the amount of iron required by the body. In addition to this, low iron levels are very common in women of childbearing age with abnormal breakthrough bleeding.