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Nutrition & Dietetics vocabulary · Vitamins and Minerals

Iron

Meaning in nutrition & dietetics, with examples

/ˈaɪərn/nounCommon term

In nutrition & dietetics, iron means: A mineral that the body uses to make hemoglobin, which carries oxygen in the blood. It occurs as heme iron in animal foods and non-heme iron in plant foods.

In Turkish: demir

How it is used

One of the most discussed minerals in practice. Iron deficiency anemia is common in women, children and during pregnancy. Dietitians talk about iron stores, ferritin, iron-rich foods and factors that improve or reduce iron absorption, such as vitamin C and tea.

Example sentences

  1. Her ferritin is low, which suggests her iron stores are depleted.

  2. Red meat, lentils and dark green leafy vegetables all provide iron.

Common collocations

  • iron deficiency
  • iron-rich foods
  • iron stores
  • iron absorption
  • iron deficiency anemia
  • mineralAn inorganic element, such as calcium, iron, zinc or potassium, that the body needs for bones, blood, nerves and many chemical reactions, and must get from food and water.
  • deficiencyA lack of a nutrient in the body that is serious enough to affect health or cause specific signs, such as anemia caused by too little iron.
  • absorptionThe process by which digested nutrients pass from the intestine, mainly the small intestine, into the blood or lymph so the body can use them.
  • bioavailabilityThe proportion of a nutrient in food that the body can actually absorb and use. Two foods with the same amount of a nutrient on paper may differ greatly in this respect.
  • vitamin B12A vitamin needed for healthy nerves, DNA and red blood cells. It is found naturally almost only in animal foods such as meat, fish, eggs and dairy.

More terms: Vitamins and Minerals

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This page explains English vocabulary for learners. It is not medical advice.