Can I take iron and vitamin C supplements at the same time?

Lack of iron can lead to pathological changes in the body, the most common being iron-deficiency anemia, so daily iron supplementation is a very important thing. Some people think that if you want to take iron supplements well, you need to take them with vitamin C? Is this really necessary? Should iron supplements be taken with vitamin C? Of course, daily iron supplements also need to be careful not to eat iron supplements with anything , so as not to greatly reduce the efficiency of iron supplementation.

Should I take iron plus vitamin c supplement?

Iron supplementation is best taken with vitamin C. There is no mutual contraindication to vitamin C and iron in pharmacology, and taking a little vitamin C in moderation while supplementing iron can promote the reduction of ferric iron, which is more conducive to promoting iron absorption. It is recommended to eat both together, the effect will be better. .

Usually iron supplementation people like to take the way of dietary conditioning, mild iron deficiency anemia can be improved through dietary conditioning, such as eating more animal food iron supplementation effect is very good, such as pig liver, pig blood, beef, etc. , which is rich in iron.

In addition, plant foods are also rich in iron, such as spinach, seaweed, etc. The iron in plant foods is trivalent iron, which is difficult to be digested and absorbed by the human body. Therefore, to improve the efficiency of iron supplementation, vitamin C can be supplemented at this time. , because vitamin C can convert ferric iron into ferrous iron, thereby improving the absorption of iron.

According to research, if vitamin c and iron are eaten together in proportion, the absorption rate of iron can reach 3 to 6 times.

However, because vitamin C and iron are both irritating to the stomach, it is recommended to take them between meals or after meals. And avoid taking it with milk, because the calcium ions in milk will form insoluble compounds with iron ions, which will reduce the absorption of iron and reduce its efficacy.

What can I not take iron c vitamin with?

Why do you eat so many iron-supplementing foods and the effect of iron supplementation is still poor? The most critical point is that certain foods and iron elements are eaten at the same time, which affects the absorption of iron, so iron supplementation cannot be taken with what?

1. Do not eat with food containing tannic acid. For example, tea, especially strong tea, contains more tannic acid. The tannin in it is easy to react with iron to form iron salts that are insoluble in water. The more iron-deficient people are, they should avoid tea during iron supplementation.

2. Do not take with high-fat food. High-fat foods can inhibit the secretion of gastric acid, which is very unfavorable for the absorption of iron in the stomach.

3. Iron can not be eaten with phosphorus-containing foods. Foods such as peanuts are rich in phosphorus, which inhibits the body's absorption of iron and is best avoided.

4. Do not eat with antacids. Certain drugs can also affect iron absorption, such as famotidine and tetracyclines.

5. It cannot be taken with Chinese patent medicine containing realgar. Proprietary Chinese medicines containing realgar will react with iron to produce compounds with lower solubility, such as Liushen Pills, Qingrejiedu Pills, etc.

Physiological function of iron

Functional iron in the human body includes hemoglobin iron, myoglobin iron, heme enzymes, cofactors, and transport iron.

The human body stores iron in two basic forms, ferritin and hemosiderin, mainly in the liver, reticuloendothelial cells, and bone marrow.

The physiological functions of iron in the human body are:

1. Iron is the main component of hemoglobin, myoglobin, cytochrome A and some respiratory enzymes, and participates in the transport, exchange and tissue respiration of oxygen and carbon dioxide in the body.

2. Maintain normal hematopoietic function. Iron is involved in the formation and maturation of red blood cells, which contain about two-thirds of the body's total iron. Iron deficiency affects the synthesis of hemoglobin.

3. Iron also has many important functions, such as catalyzing the conversion of β-carotene into vitamin A, participating in the synthesis of purine and collagen, the production of antibodies, the transport of lipids from the blood, and the detoxification of drugs in the liver.

Foods containing iron

Iron is widely present in a variety of foods, but its distribution is uneven and its absorption rates vary widely. Iron in food is divided into heme iron and non-heme iron. The bioavailability of heme iron is high, and the effective absorption rate is close to 40%, while the effective absorption rate of non-heme iron is only 5%-10%.

Animal foods such as animal liver and blood, red meat (beef, pork, mutton), fish, shrimp and shellfish are the most abundant in iron, and are the heme iron with high absorption rate, which is the most important and best source of iron .

Soybeans, black fungus, sesame paste, and dried fruits are also rich in iron, but the iron in them is non-heme iron with a low absorption rate.

Vegetables and milk and dairy products are not high in iron and have low bioavailability, such as grains, spinach, lentils, peas, etc.