Iron deficiency remains an ongoing issue for many New Zealanders, with many unaware they have low iron levels.
BACKGROUND
World Iron Awareness Week kicks off during the 14th-20th October, which means it’s time to take a good hard look at who’s at risk and the implications of going short on dietary iron, and the dietary choices to boost iron levels. Among the concerning global statistics of approximately 30% of the world population suffering iron deficiency, particularly among women and children, here at home in a land of plenty, our young children, teenage girls and women are part of these statistics.
Beef + Lamb New Zealand has been a proud facilitator of the campaign for the last eleven years, being suppliers of nutritious, grass-fed iron-rich beef and lamb to help fuel our nation.
WHO NEEDS IRON?
Every cell in the body needs iron. There are certain instances when iron is particularly important. People who have higher iron needs can include:
Infants, children and teenagers because they are growing rapidly
Pregnant women for increased blood levels and to build baby's iron stores
Girls and women who have periods, due to regular monthly blood loss
Athletes and very active people
People on restricted or fad diets
WHY DO WE NEED IRON?
Iron is a mineral essential for good health and wellbeing. It can be found in some foods and has three main roles:
TO CARRY OXYGEN AROUND THE BODY - every cell in the body needs oxygen. There is iron in the haemoglobin of red blood cells and it carries oxygen from the lungs to the rest of the body.
FOR ENERGY - iron is essential for the body’s chemical reactions that produce energy from food. Therefore, if your iron levels are low, your body may not be able to use all the energy available.
TO SUPPORT A HEALTHY IMMUNE SYSTEM - the cells that fight infection depend on adequate stores of iron. This means if your iron stores are low, your body is more prone to infections.
NOT ALL IRON IS EQUAL
Our bodies naturally recycle iron but we also need to get iron from the diet. This can come from animal sources such as red meat, poultry, shellfish or fish (haem iron) or from plant-sources such as spinach, lentils, beans and chickpeas (non-haem iron). Both haem and non-haem iron tick the iron-box but they aren’t absorbed the same.
The body can absorb haem iron very easily and well (~25%) whereas non-haem iron can be a bit more of a challenge and less is absorbed (~8%). But fear not, non-haem iron absorption can be optimised by adding enhancers like vitamin C or haem-iron foods to a meal. Ultimately, haem and non-haem iron foods are better together all belong as part of a healthy, balanced, varied diet.
SUPPORTING THE CAUSE
2 wahine toa, 3 physical tests, 1 essential ingredient
As a proud supporter of the World Iron Awareness Week camapign, Beef + Lamb New Zealand got involved in the 2023 campaign under the theme “Iron to Move”.
Our ambassador, world champion New Zealand rugby player Stacey Waaka went up against world-record holding sheep shearer Sacha Bond in a series of athletic tests at Massey University. The challenge demonstrates the important role iron can play in keeping physically active.
Check out the video below.
