How is Iron used in Medicine?

Answer 1

Hey first of all iron is reqd to complete a Hb molecule for O2 carrying. so to prevent hypoxia sufficient Fe is reqd...

also patients suffering 4m Fe def anemia r gn iron tablets...
also gn to pregnant ladies...

Answer 2

Sometimes medicine is wrinkled and you use iron to smooth it out.

Answer 3

As a supplement for those who are anemic.

Answer 4

MORE INFO:
Iron, one of the most abundant metals on Earth, is essential to most life forms and to normal human physiology. Iron is an integral part of many proteins and enzymes that maintain good health. In humans, iron is an essential component of proteins involved in oxygen transport [1,2]. It is also essential for the regulation of cell growth and differentiation [3,4]. A deficiency of iron limits oxygen delivery to cells, resulting in fatigue, poor work performance, and decreased immunity [1,5-6]. On the other hand, excess amounts of iron can result in toxicity and even death [7].

Almost two-thirds of iron in the body is found in hemoglobin, the protein in red blood cells that carries oxygen to tissues. Smaller amounts of iron are found in myoglobin, a protein that helps supply oxygen to muscle, and in enzymes that assist biochemical reactions. Iron is also found in proteins that store iron for future needs and that transport iron in blood. Iron stores are regulated by intestinal iron absorption [1,8].


What foods provide iron?
There are two forms of dietary iron: heme and nonheme. Heme iron is derived from hemoglobin, the protein in red blood cells that delivers oxygen to cells. Heme iron is found in animal foods that originally contained hemoglobin, such as red meats, fish, and poultry. Iron in plant foods such as lentils and beans is arranged in a chemical structure called nonheme iron [9]. This is the form of iron added to iron-enriched and iron-fortified foods. Heme iron is absorbed better than nonheme iron, but most dietary iron is nonheme iron [8]. A variety of heme and nonheme sources of iron are listed in Tables 1 and 2.

Table 1: Selected Food Sources of Heme Iron [10]Food Milligrams
per serving % DV*
Chicken liver, cooked, 3½ ounces 12.8 70
Oysters, breaded and fried, 6 pieces 4.5 25
Beef, chuck, lean only, braised, 3 ounces 3.2 20
Clams, breaded, fried, ¾ cup 3.0 15
Beef, tenderloin, roasted, 3 ounces 3.0 15
Turkey, dark meat, roasted, 3½ ounces 2.3 10
Beef, eye of round, roasted, 3 ounces 2.2 10
Turkey, light meat, roasted, 3½ ounces 1.6 8
Chicken, leg, meat only, roasted, 3½ ounces 1.3 6
Tuna, fresh bluefin, cooked, dry heat, 3 ounces 1.1 6
Chicken, breast, roasted, 3 ounces 1.1 6
Halibut, cooked, dry heat, 3 ounces 0.9 6
Crab, blue crab, cooked, moist heat, 3 ounces 0.8 4
Pork, loin, broiled, 3 ounces 0.8 4
Tuna, white, canned in water, 3 ounces 0.8 4
Shrimp, mixed species, cooked, moist heat, 4 large 0.7 4


Table 2: Selected Food Sources of Nonheme Iron [10]Food Milligrams
per serving % DV*
Ready-to-eat cereal, 100% iron fortified, ¾ cup 18.0 100
Oatmeal, instant, fortified, prepared with water, 1 cup 10.0 60
Soybeans, mature, boiled, 1 cup 8.8 50
Lentils, boiled, 1 cup 6.6 35
Beans, kidney, mature, boiled, 1 cup 5.2 25
Beans, lima, large, mature, boiled, 1 cup 4.5 25
Beans, navy, mature, boiled, 1 cup 4.5 25
Ready-to-eat cereal, 25% iron fortified, ¾ cup 4.5 25
Beans, black, mature, boiled, 1 cup 3.6 20
Beans, pinto, mature, boiled, 1 cup 3.6 20
Molasses, blackstrap, 1 tablespoon 3.5 20
Tofu, raw, firm, ½ cup 3.4 20
Spinach, boiled, drained, ½ cup 3.2 20
Spinach, canned, drained solids ½ cup 2.5 10
Black-eyed peas (cowpeas), boiled, 1 cup 1.8 10
Spinach, frozen, chopped, boiled ½ cup 1.9 10
Grits, white, enriched, quick, prepared with water, 1 cup 1.5 8
Raisins, seedless, packed, ½ cup 1.5 8
Whole wheat bread, 1 slice 0.9 6
White bread, enriched, 1 slice 0.9 6