Iron: Properties and Determination

Iron is an essential element being involved in a wide number of biological processes either as an iron containing protein or enzyme. It is essential that its levels are controlled within very narrow limit, too little will cause iron deficiency anemia while too much can lead to a number of adverse effects. Iron, when present as heme in food stuffs, for example, meat, is readily available for digestion in man while non-heme iron is only marginally absorbed >10%. Certain substances will interfere with iron absorption, either enhancing or diminishing its absorption. Many food stuffs are now fortified with various iron compounds, which may be useful in preventing iron deficiency in the population. However, this could be detrimental to people who have certain gene defects which will induce increased iron absorption.