Floradix®  for women

Women are more likely to have increased iron requirements.

Women of childbearing age are considered the main risk group for iron deficiency. Even in girls, the need for iron can increase after the onset of menstruation. A woman loses valuable iron month after month due to menstruation. This is because blood loss means iron loss. This must be compensated for by iron-rich food or an iron supplement . 

Women need more iron

Women of childbearing age are considered the main risk group for iron deficiency. The focus is on pregnant and breastfeeding women. But even without pregnancy, women's iron balance is at risk.

The body needs iron for cell and blood formation and for numerous metabolic processes, including energy production. The doctor can tell how the trace element is doing in the body from the blood values. The "serum ferritin" shows how full the stores are. From puberty onward, these values in women fall below those of male comparison persons. Menstruation, i.e. the cyclical loss of blood, takes its toll. Around two-thirds of the body's iron is bound to the red blood cells and the blood loss of a normal period averages 30 ml (= 15 mg iron) and remains constant for many years.

Compensation is only possible through food. The body cannot produce iron itself. To ensure a balanced iron intake, menstruating women must take in around 15 mg of iron daily with meals. Even normal cyclical bleeding can  often lead to a slight iron deficiency in women over the years.

High iron requirements in certain phases of life

Pregnant women also have an increased requirement due to the formation of new cells and blood for the child, blood losses during childbirth, and subsequent iron losses via breast milk during breastfeeding. In many cases, it is hardly possible to compensate for this with food alone.

It can also become critical shortly before menopause, when menstruation is prolonged and particularly heavy due to hormonal changes. The hormonal ups and downs of puberty also often cause heavy bleeding. Because growth spurts with the formation of new cells and blood also drain iron reserves, young girls are at risk of developing an iron deficiency, especially if an unbalanced and reduced diet ensures little replenishment.

Sources

• Nielsen, P.: Diagnostics and therapy of iron deficiency with and without anemia (Bremen 2016).
• Deutsche Gesellschaft für Ernährung e.V.: Referenzwerte Eisen (2017).
• Hallberg, L. et al: Constancy of individual menstrual blood loss, in: Acta Obstet Gynecol Scand (1964).

Floradix® for childbearing

Ideally, women replenish their iron reserves at the beginning of family planning.

Particularly increased need for iron arises, for example, through increased menstruation or during pregnancy and lactation. Thus, it can be useful to take care of the iron reserves already before pregnancy. In addition, folic acid is particularly important in the case of the desire to have children and during pregnancy, since folic acid (folate) contributes to the growth of the maternal tissue. 

Folic acid even before pregnancy

Folic acid and growth are closely linked. Therefore, women who want to have children and pregnant women should pay attention to the sufficient supply of the vitamin.

In the body, the central task of folic acid is the formation of new cells and blood. Millions of cells are produced with its help every second: Cells for keeping the skin healthy and for hair growth, red blood cells for oxygen transport, white blood cells for defense against pathogens. Thus, the vitamin is also an integral part of the growth process, which is why an undersupply is especially critical during pregnancy. Folic acid deficiency increases the risk of malformations of the central nervous system and open back for the unborn child.

Folic acid in food

As vitamin B9, folic acid belongs to the group of B vitamins and is water-soluble. The natural form of the vitamin in food is called folate. The body cannot produce folic acid; it must absorb it through food. Sources include green vegetables such as leaf lettuce, spinach, chard, broccoli and other cabbage, parsley, legumes, bran, whole grains, nuts and egg yolks. Folic acid is extremely sensitive to heat as well as UV light and degrades rapidly as foods are stored, processed and cooked. Only what is very fresh, raw or gently cooked with little water and low heat will yield a good yield. Alcohol and also some drugs inhibit the absorption of folic acid in the intestine.

Need and dietary supplementation

Many people do not manage to cover the daily requirement of 300 micrograms of folic acid (pregnant women 400 micrograms) through their diet. If the supply is not assured, folic acid tablets are recommended as a supplement. Women who wish to have children are strongly advised to take folic acid. The combination with iron provides "double" security. Both folic acid and iron are important for the formation of new cells and blood.

Sources

• Crider, K.: Population red blood cell folate concentrations for prevention of neural tube defects -bayesian model, in: BMJ (2014).
• WHO Guideline: Daily iron and folic acid supplementation in pregnant women (2012).

Floradix® in pregnancy

During pregnancy, the need for iron increases by 100%.

The trace element iron is important for blood formation, oxygen transport between mother and fetus and brain development of the unborn child. In addition, an iron depot is simultaneously created in the child for the first weeks of life. Ideally, women who wish to have a child should replenish their iron reserves at the start of family planning. If an iron deficiency is diagnosed during pregnancy, the attending physician usually recommends taking an iron supplement. 

Pregnant women need twice as much iron

Iron deficiency during pregnancy can severely disrupt the mother's well-being and the healthy development of the unborn child. Doctors advise women to replenish their iron stores early on, ideally as soon as they wish to have a child.

During pregnancy, a woman's  iron requirement increases by 100 percent to as much as 30 mg a day. The developing child draws on the mother's iron stores with blood formation and growth, as does the large "placenta" to supply the child. In addition, the unborn child now builds up its own  iron stores for the first weeks of life. Replenishment comes only from food, but iron-rich foods alone are often no longer enough.

Floradix® in the breastfeeding period

For regeneration and breastfeeding, the body needs sufficient iron after birth.

For wound healing, milk and new blood formation, the body needs sufficient iron during breastfeeding. With 20 instead of 15 milligrams per day, the requirement is still increased. Sometimes a healthy diet alone is not enough to cover such deficiencies. Doctors therefore recommend checking iron levels even after birth and, if necessary, taking countermeasures at an early stage with an iron supplement. 

Iron supply during breastfeeding

The increased need for iron during pregnancy does not end with the birth. The body needs sufficient iron for regeneration and breastfeeding.

Childbirth is accompanied by considerable blood loss, and blood loss means iron loss. With the average 500 milliliters that a normal birth costs the mother, she loses about 200 mg of iron.  Depending on the birth, even more.  In addition, there are losses due to postpartum hemorrhage. Since pregnancy takes a considerable toll on the mother's iron reserves, the need can be great, especially after delivery.

The body now needs sufficient iron for wound healing, milk and new blood formation. With 20 instead of 15 milligrams per day, the need is still increased. Sometimes a healthy diet alone is not enough to cover such deficits. Doctors therefore recommend checking iron levels even after birth and, if necessary, taking countermeasures early on with a high-quality iron supplement. Once the stores are exhausted, there is a risk of anemia, which is known as "postpartum anemia" - anemia after childbirth.

Floradix® for children

Iron supports the mental development of children.

Children and adolescents may have an increased need for iron during their growth. Accompanying symptoms of growth can be fatigue, lower attention and less drive. In girls in particular, the need for iron can increase after the onset of menstruation. A figure-conscious diet additionally reinforces this. Iron also supports normal cognitive development and memory performance during times of high mental challenge. 

When do children need more iron?

Anyone who wants to grow big and strong needs iron. This is because the body needs plenty of vital substances and especially the trace element for growth as well as social and mental development.

Meeting the iron requirements of children and adolescents is often not easy. The little ones refuse varied, healthy food until the parents capitulate and cook pasta with tomato sauce again. The older ones prefer fast food anyway. Those who have poor eaters at home should take a look at their iron supply. Children and adolescents in particular have an increased need for iron.

The child's brain is developing rapidly.  Around 86 billion nerve cells have to be formed, developed and networked in the first few years. Metabolism runs at full speed and messenger substances ensure coordination - all this is iron-dependent, even the provision of energy for it.  The situation is similar with growth: The cell division necessary for this is iron-dependent, and iron, as a central building block of red blood cells, supplies the oxygen with which the body's cells produce their energy for this purpose.

The trace element also quickly becomes a scarce commodity in young people. This can be due to strong growth,  to the increase in blood volume or to the loss due to the onset of menstruation in girls. In addition, there is an unbalanced diet (fast food, sweets) or eating disorders. Not to be neglected are excessive amounts of "iron robbers" such as cola. The phosphates and tannic acids (tannins) in the soft drink form compounds with iron that are difficult to dissolve in the digestive tract - the organism excretes the trace element unused.

When teenagers are tired, listless and irritable, hormonal changes are not always to blame. In some cases, their iron requirements are several times higher than those of adults. Many a "puberty symptom" turns out to be an iron deficiency symptom, with effects on school performance. Iron deficiency in children can show developmental deficits even years later, with delayed speech development and fine motor skills, difficulties with learning tasks, poorer social skills and attention deficits.

Sometimes healthy food alone is not enough

The basis for filled iron stores is a healthy diet. In the first months, this is the iron-rich breast milk. From the 6th month, the child's needs increase due to growth and mobility, and the iron content of breast milk decreases. Now meat containing food is recommended as a supplement  .  After that, a varied mixed diet is ideal:  Lots of fruits and vegetables, meat, whole grains (bread, muesli), nuts, dairy products, sea fish and plenty of fluids. Meat is the best source of iron. The body can utilize the bivalent iron it contains well. The "trivalent iron" of plant foods, on the other hand, less so. A glass of orange juice (vitamin C) with the meal increases the yield. Teenagers, children and adolescents who are growing rapidly, who eat too little or not a balanced diet, or who are conspicuous by fatigue and declining performance, should have their iron levels checked by a doctor.

Sources

• Eliot L.: What's going on inside? (Berlin 2002).
• Nielsen, P.: Diagnosis and therapy of iron deficiency with and without anemia (2016).
• Sanes, D.: Development of the Nervous System (Cambridge 2012).
• Fretham, S. et al: The Role of Iron in Learning and Memory, in Advances in Nutrition (2011).
• Marques, R. et al: Breastfeeding exclusively and iron deficiency anemia during the first 6 months of age, in: Scielo (2014).
• Domellöf, M. et al: Iron absorption in breast-fed infants: effects of age, iron status, iron supplements, and complementary foods, in: The American Journal of Clinical Nutrition (2002).

Floradix® for athletes

The increased need for iron during sports activities should not be underestimated.

Athletes need more iron

Although the body meticulously recycles iron, 1-2 mg is lost daily. In athletes, iron loss can even increase.

As the "vehicle" for oxygen transport in the body, iron is the linchpin of our performance. Iron not only gives cells their red color, but also the ability to bind oxygen and transport it from the lungs to the body's cells. With the oxygen supplied, iron-containing enzymes tirelessly build universally usable energy carriers on site - similar to a battery supply. The entire body uses this energy.

Floradix® for vegetarians and vegans

For vegetarians and vegans, it can be difficult to meet iron requirements.

Although there are plant foods that contain iron, such as legumes, green vegetables, whole grains and nuts. However, the trace element contained in these foods (trivalent iron) is much more poorly utilized by the body, as it is difficult to dissolve in trivalent form and cannot be absorbed by the intestines in undissolved form. Our body can best utilize bivalent iron, since the bivalent form is water-soluble and can thus be absorbed by the intestine. If the daily need for iron can not be met, Floradix® iron plus B12 vegan is recommended. Because especially with a vegan diet, a supplementary supply of vitamin B12 is necessary, because it cannot be available due to the renunciation of animal foods in the diet. 

Vegetable food with much iron

An iron-rich diet is also possible without meat. However, since the body absorbs iron from plant foods more poorly, special attention must be paid to the preparation.

In particular, nuts and seeds, legumes such as lentils and beans, and dried fruit are theoretically good sources of iron. However, it should be noted that the so-called trivalent iron from plant foods has a lower bioavailability than the divalent heme-bound iron found in meat. This means that the body cannot absorb the trivalent iron as well.

This makes it all the more important to specifically promote the absorption of iron in a vegetarian or vegan diet. This can be done, for example, with vitamin C, fruit acid or lactic acid, which, when taken together with iron, can increase bioavailability. Substances that hinder absorption should not be consumed together with iron-rich foods. These include calcium, e.g. in dairy products, and tannins from coffee and black and green tea.

There are also inhibitory substances in the plants themselves. For example, the German Federal Institute for Risk Assessment (BfR) recommends soaking or sprouting grains and legumes to reduce the content of phytates, which inhibit iron absorption.

Preparation is also important. For example, cooking can result in losses. for example, 100 g of raw salsify contains an average of 3.3 mg of iron. After it has been cooked and drained, the value is only 2.9 mg on average.

When switching to a purely plant-based diet, it is essential to ensure that the diet is sufficiently rich in iron. A doctor should regularly check the iron status so that it can be determined at an early stage whether supplementation with an iron supplement is necessary.

Good plant sources of iron

The figures are the mean value for the edible portion per 100 g.             

• Sesame seeds               10 mg
• Amaranth, seed          9.0 mg
• Pistachio                   7.3 mg
• Sunflower seeds        6.3 mg
• Rolled oats              5.8 mg
• Apricot, dried        4.4 mg
• Almond, sweet               4.1 mg
• Hazelnut                3.8 mg
• Parsley                 3.6 mg
• Dandelion leaves           3.4 mg
• Fig, dried            3.3 mg
• Cashew nut               2.8 mg
• Plum, dried          2.3 mg
• Lentils, cooked            2.1 mg
• White beans, cooked       2.1 mg
• Lamb's lettuce                  2.0 mg
• Pickled cucumbers, pickled cucumbers (lactic acid) 1.6 mg
• Endive                  1.4 mg
• Peas, green, cooked and drained  1.3 mg
• Currants, black       1.3 mg
• Raspberry                 1.0 mg

Source for all information on iron content in foods: Souci, Fachmann, Kraut: [The composition of foods, nutrition tables] Food composition and nutrition tables. Stuttgart, 2008 (7th, rev. and supplemented ed.).

Sources:

• Federal Institute for Risk Assessment: Questions and answers on iron in food (2017).
• Nielsen, P.: Diagnostics and therapy of iron deficiency with and without anemia (Bremen 2016).
• Souci, S. et al: The composition of food, nutrition tables (Stuttgart 2008).

Floradix® for the age group 50 plus

With increasing age, it makes sense to keep an eye on the iron supply.

Iron deficiency becomes an issue especially in the second half of life, as symptoms such as fatigue and listlessness can aggravate existing complaints. In addition, the ability of the intestine to absorb iron decreases with age. It therefore makes sense to keep an eye on the iron supply. 

Iron is particularly important from the age of 50

When fatigue creeps in, concentration wanes or the heart doesn't want to go on, it's not always just age that's to blame. It could also be an iron deficiency.

Iron is important for performance and maintaining health. This applies first and foremost to the supply of oxygen. About two-thirds of the body's iron is responsible for transporting oxygen as a building block of the red blood pigment hemoglobin on red blood cells. All organs, especially the heart and brain, depend on an adequate supply. With the oxygen supplied, they produce the energy for their performance, including the pumping function of the heart, the endurance and strength of the muscles, brain performance and the production of body heat.

Floradix® for seniors

It is often not so easy to eat iron-rich food in old age.

Changing eating habits and lack of appetite can be the reason for a poor supply of iron in old age. In addition, the normal absorption of iron by the intestines decreases with age. Last but not least, iron requirements also increase during the recovery period after illnesses or when taking certain medications. It is therefore essential to ensure an adequate supply of iron in the diet. If iron levels are poor, your family doctor can help. 

Rich in vital substances through the best years

Age often puts obstacles in the way of a healthy diet. For example, a lack of appetite or dental problems can make it difficult to absorb healthy substances through the diet. A varied and wholesome diet is particularly important at this time.

Over the years, the body needs fewer and fewer calories because the basal metabolic rate falls and the energy-consuming muscle mass decreases. The need for vital substances, on the other hand, increases because the organism finds it increasingly difficult to utilize them and many metabolic processes no longer run "smoothly" on their own. The diet should contain plenty of fresh fruit and vegetables, supplemented by whole grains, lean meat, fish, dairy products (little butter), legumes, nuts, seeds and vegetable oils.

Floradix® for iron deficiency anemia due to inflammation

Not every body can absorb iron equally well.

The body's iron metabolism is a fine set of rules. Iron therapy with medicines kicks in when not enough iron is absorbed or available in the diet to ensure iron needs are met and to prevent iron deficiency. However, increasing iron intake as needed does not always work. In such cases, it may be useful to focus on the metabolism and influence it to better utilize dietary iron. The protein lactoferrin can help to activate the biophysiological utilization of iron - especially when there is an inflammation-related iron deficiency. 

What is Lactoferrin?

Not everyone's body can absorb iron equally well. The protein lactoferrin can help activate iron utilization - especially when there is an inflammation-related iron deficiency.

1. Iron transfer from the intestine to the blood

Ingested iron (labeled "Fe" in the graphic) enters the intestine through the normal digestive pathway. There, the iron transfer protein ferroportin ensures that dietary iron passes from the cells of the small intestine into the bloodstream.

2. Effect of inflammation

As soon as we ingest iron, the liver begins to produce a peptide containing 25 amino acids. This small protein is called hepcidin. It regulates the level of iron in the blood, according to current knowledge. If the iron level in the bloodstream is high, the liver produces more hepcidin, which breaks down the iron transfer protein ferroportin. Thus, less iron enters the blood. Hepcidin is also secreted during inflammatory reactions. Thus, pre-existing inflammation can increase hepcidin levels and block transfer into the blood - even when iron is needed.

3. Lactoferrin promotes iron absorption

The protein lactoferrin reduces inflammatory factors and thus promotes iron uptake into the blood and delivery to the body. Blockages of iron transfer caused by hepcidin as a result of the inflammatory signal are minimized. This positive effect on iron metabolism can stabilize blood values and Hb levels.

The protein lactoferrin

For therapeutic use, lactoferrin is gently extracted from skimmed cow's milk while preserving its physiological activity. Incidentally, it is also a component of breast milk, where it inhibits inflammatory processes. The protein has an inconspicuous taste and can be taken as a capsule. After consultation with the doctor, it can be used for the dietary treatment of iron deficiency anemia in the long term. It is important that a normal iron supply with food or a medicinal iron supply continues to be given. The use of lactoferrin can also be useful in the treatment of iron deficiency due to inflammation and anemia.

Sources

• Paesano, R. et al: Body iron delocalization - the serious drawback in iron disorders in both developing and developed countries, in: Pathogens and Global Health (2012).
• Schümann, K. et al: Risks and benefits of iron supplementation: recommendations on iron intake critically reviewed, in: Perspectives in Medicine (2014).