DIETARY IRON Meaning and
Definition
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Dietary iron refers to the essential mineral present in certain foods that the body needs to function properly. Iron is one of the key nutrients required by the human body for various physiological processes. It plays a crucial role in the production of hemoglobin, a protein found in red blood cells that helps transport oxygen from the lungs to other parts of the body.
Iron is categorized into two forms: heme iron and non-heme iron. Heme iron, derived from animal sources such as meat, fish, and poultry, is better absorbed by the body compared to non-heme iron. Non-heme iron is found in plant-based foods like fruits, vegetables, grains, and legumes. While it is still important for individuals following a vegetarian or vegan diet, the body's ability to absorb non-heme iron is generally lower than heme iron.
A deficiency in dietary iron can lead to iron-deficiency anemia, a condition characterized by a lack of healthy red blood cells. Symptoms of iron deficiency may include fatigue, weakness, pale skin, shortness of breath, and impaired cognitive function.
It is essential to maintain an adequate intake of dietary iron to prevent deficiencies and support overall health. The recommended daily intake of iron varies depending on age, sex, and life stage. Consuming a diverse diet that includes both heme and non-heme iron sources, as well as foods rich in vitamin C that enhances iron absorption, can promote proper iron levels in the body. In some cases, iron supplements may be recommended by healthcare professionals to address significant deficiencies or certain medical conditions.
Common Misspellings for DIETARY IRON
- sietary iron
- xietary iron
- cietary iron
- fietary iron
- rietary iron
- eietary iron
- duetary iron
- djetary iron
- dketary iron
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- diefary iron
Etymology of DIETARY IRON
The etymology of the word "dietary" can be traced back to the Latin word "dieta", which meant "a way of life" or "a manner of living". It later evolved to mean "a daily food allowance". From Latin, it entered Middle English as "di(e)te" around the 14th century, referring to the specific food and drink consumed by an individual.
On the other hand, the term "iron" derives from the Old English word "īsern", which can be traced back to Proto-Germanic "īsarnan" and further to the Proto-Indo-European root *h₁ésh₂r̥ ("blood"). Iron has been named so due to its connection to the color of blood.
Therefore, when combined as "dietary iron", the term refers to the iron obtained from the foods one consumes as part of their daily diet.
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