Iron deficiency awareness highlights nutritional needs and absorption

International Iron Week, observed from October 12 to 18, highlights the critical role of iron in human health. Iron is essential for oxygen transport, immune system strength, and energy production. It is estimated that 30% of the global population suffers from iron deficiency, which can lead to anemia, fatigue, and impaired cognitive and physical development, particularly in children and pregnant women.

To combat deficiency, the Instituto Nacional de Carnes (INAC) emphasizes that red meat provides highly bioavailable heme iron, with absorption rates between 15% and 25%. In contrast, non-heme iron found in vegetables and legumes has lower absorption rates, though this can be improved when paired with animal proteins.

Regarding supplementation, iron is generally best absorbed on an empty stomach. However, because it can cause nausea or abdominal pain, medical professionals may recommend taking it with food to improve tolerance. Maintaining a consistent schedule and following specific instructions for extended-release tablets is also vital for effective treatment.