Iron is one of the trace elements essential to the human body and one of the main substances of synthetic haemoglobin. If the body lacks iron, the most common change is the presence of symptoms of anaemia, such as dizziness, lack of strength, etc. In order to prevent anaemia, iron is used, especially by women.
Recently, however, in the European Heart magazine, a different view was expressed about excessive iron supplementation, with the Department of Geology and Immunology at the University of Heidelberg in Germany, the Molecular Medical Cooperative Iron Stabilization Group and the Blood Center in New York, in the United States, indicating that excess iron would contribute to the hardening of the artery, while low iron diets would reduce the hardening of the artery.
Why is too much iron scalding an artery?
Researchers have found that if iron overloads change the seroton composition, including lipid distribution, molecular oxidation and the release of inflammatory media, thereby exacerbating progress in the sclerosis of the artery.
In addition, the data indicate that higher levels of iron in the body can also induce increased vascular penetration and internal cortex activation and functional impairment. At the same time, the accumulation of iron in the vascular smoothing cell membrane induces highly vulnerable plaques and ultimately contributes to the sclerosis and development of the arteries.
Over-restricted iron prevents artery sclerosis.
Following a series of animal experiments and comparative studies, researchers have found that limiting iron prevents the hardening of artery porridges due to overingestion.
How do you normally prevent too much iron?
A reasonable diet
The human body is unable to synthesize iron, and iron can normally be obtained only through food intake. Therefore, a general restriction on iron-rich foods can serve the purpose of limiting too much iron.
Iron-rich foods are: animal liver, beef, pork, animal blood products, sea belts, eggs, milk, etc.
Reasonable use of iron supplements
As the standard of living improves, especially the level of food, the population is more likely to have an excess of iron in the body. Thus, not all population groups are suitable for enhanced iron intake, and excessive use of iron supplements only increases the iron content in the body.
It’s a special case for blood transfusions.
Treatment of blood transfusions due to various diseases, such as severe anaemia, blood patients who often exhibit significant iron overdoses, requires careful consideration of their treatment options and avoids the risk of sclerosis of the aneurysm that may result from excessive iron intake in their diet.
Attention.
It should be noted, however, that according to the World Health Organization report, more than 30 per cent of the world ‘ s population is anaemic, many of which are caused by iron deficiency, and that iron deficiency tends to lead to iron deficiency anaemia, as follows:
Physical
1 About 40 per cent of pre-school children are iron;
(b) About 30 per cent of girls and women during menstrual periods;
Approximately 38% of pregnant women.
This group of people is an increase in the biological demand for food iron at certain stages of life and is prone to iron deficiency. Iron ingestion, such as the variety of iron-containing foods, can be appropriately enhanced.
Pathological causes
1. Patients with digestive diseases (e.g. digestive ulcer);
2. Gynaecology diseases (more than one month);
3, kidney failure, etc.
This group of people is suffering from a disease that leads to excessive body bleeding or, in a state of disease, is unable to absorb from food iron sufficient to ensure that the body functions properly. In general, iron refilling programmes are required in cases of disease treatment, depending on the patient ‘ s condition.
The lack of iron therefore needs to be supplemented, but when there are enough, the additional elements that are not useful, or even harmful to the blood vessels, can be supplemented in appropriate quantities, depending on the condition of the body.
