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Hertanto W Subagio
Sources
Heme iron - animal ( 30%) Non Heme iron - vegetable, legumes etc.
Absorption
Increase
Acid in stomach Heme iron High body demand Low body stores of iron Meat protein factors (MPF) - Vit C (converts ferri to ferro)
Decrease
- Phytic acid (dietary fibre) - Oxalic acid - Polyphenols (tea, coffee) - Full body stores of iron - Excess of other minerals (Zn, Mn,Ca) - Reduction in stomach acid - Antacid
Transport
- Transferrin is a protein that transports iron in the blood
- When iron stores are adequate all iron binding sites are saturated
-Transferrin can be used as an indicator of overload or deficiency - Almost all cells in the body have transferrin receptor (TfR)
Sintesis Hemoglobin
Storage
Ferritin is the primary store of iron Iron not taken up by transferrin is stored as ferritin in the intestinal wall (short term store) also stored in the liver and spleen as ferritin Hemosiderin is a stable iron-protein compound in the liver that stores iron when iron exceeds the storage capacity of ferritin.
Iron Losses
average iron loss of 1 mg / day in men and post menopausal women sweat and urine = negligible exfoliation of the skin and GIT
menstruation
Excess
Haemochromatosis genetic disorders Fe deposits cause cell damage in pancreas, liver and heart Leads to diabetes, liver and heart failure
fortification
dietary modification food processing : reduce inhibitory factors education
Tablet Supply Adequate budget Data Base Ordering number In target group + 25% surplus Timely ordering Distribution System
Consumer demand Good Quality Supplements Communications To educate Public and Promote Program