1, affecting the development of sports ability: children with iron deficiency have weak muscles, decreased sports ability and are prone to fatigue; It was originally thought that it was caused by the decrease of hemoglobin and anemia caused by iron deficiency. It was found that iron deficiency affected motor function.
2. Iron deficiency affects immune function, and the infection susceptibility of children with iron deficiency increases, which is mainly manifested by repeated upper respiratory tract infections that persist;
3. Affect the function of other trace elements: When iodine deficiency and iron deficiency coexist, the effect of iodine supplementation in children with goiter is not good, which is related to the decrease of heme-dependent enzyme-thyroid peroxidase activity; Iron supplementation in children with iron deficiency can increase the reduced vitamin A content in blood.
4. Iron deficiency increases the risk of chronic lead poisoning.
5. Affect the development of intelligence: Iron deficiency hinders intelligence and the potential long-term harm to intelligence is very significant, and it is often irreversible lifelong damage. According to the report of UNICEF, the IQ of IDA children is 9 percentage points lower than that of normal children on average. In China, it is found that the sports and intellectual development index of anemia children is much lower than that of normal children, so it has a great and far-reaching impact on learning and employment in adulthood.
Extended data
Iron in food is divided into heme iron and non-heme iron, and heme iron is the main iron in animal liver, animal blood and red meat, which can be directly absorbed with high absorption rate.
Non-heme iron is mainly present in plant food in the form of complex, which is reduced to ferrous ion under the action of gastric acid, and then forms complex with vitamin C, some sugars and amino acids in intestinal contents, which is absorbed in duodenum and jejunum, so vitamin C can promote the effective absorption of non-heme iron in food.
Iron can be repeatedly used by the body in metabolism. In general, there are almost no other ways of loss except intestinal secretion and epithelial shedding of skin, digestive tract and urethra.
Phosphate, carbonate, phytic acid, oxalic acid, tannic acid, etc. existing in the diet can form insoluble iron salts with non-heme iron and prevent the absorption of iron. Decreased gastric acid secretion also affects iron absorption.
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