Iron

Iron is an essential trace element naturally found in many foods of animal and plant origin. It exists in two main dietary forms: haem iron, found in meat and fish and more readily absorbed by the body, and non-haem iron, present in legumes, cereals, and green vegetables. This trace element plays a central role in oxygen transport as a key component of haemoglobin in red blood cells and myoglobin in muscle tissue. It also contributes to the proper functioning of numerous enzymes involved in cellular respiration and energy production. Iron contributes to the reduction of tiredness and fatigue and supports normal cognitive function. Iron requirements are higher in certain populations — women of childbearing age, pregnant women, athletes, and individuals following a vegetarian or vegan diet. Supplementation may be beneficial when dietary intake remains insufficient to meet these specific needs.