Hemoglobin iron content

In the initial phase of depletion of the iron content of the body, the iron stores maintain normal levels of hemoglobin and of other iron proteins. With exhaustion of storage iron, hypochromic and microcytic anemia becomes manifest. 

Iron deficiency is approximately twice as common in breastfed infants up to 30 percent have iron deficiency anemia, and more than 60 percent of the anemic infants are also iron deficient at 12 months of age (Pisacane et al., 1995), although the etiology is unclear. The iron content of human milk is low 0.5 mg/L compared with 10 to 12 mg/L in supplemented cow-milk formulas. The absorption rate, however, is considerably higher. Breastfed infants absorb up to 50 percent of consumed iron, compared with a 7- to 12-percent absorption rate for formula-fed infants (Fomon et al., 1993). The risk of iron deficiency increases after 4 months of age since most full-term infants are born with adequate iron stores to support hemoglobin synthesis through the first 4 months after birth. 

Hufner has shown that 1 gram hemoglobin unites with 1.338 cc. carbon monoxide (= 0.00167 g.) at normal conditions. On the assumption that the combination takes place in molecular amounts of each, the molecular weight of hemoglobin would be 16,721. The iron content of the bipod is 0.336 per cent. On the assumption that one molecule of hemoglobin contains one atom of iron the molecular weight would be 16,666, practically the same value as that obtained... 

The iron content of the body is 4—5g. Most of it is present in the hemoglobin (blood) and myoglobin (muscle tissue) pigments. The metal is also present in a number of enzymes (peroxidase, catalase, hydroxylases and flavine enzymes), hence it is an essential ingredient of the daily diet. The iron requirement depends on the age and sex of the individual, it is about 1.5-2.2 mg/day. Iron supplied in the diet must be in the range of 15 mg/day in order to meet this daily requirement. The large variation in intake can be explained by different extents of absorption of the various forms of iron present in food (organic iron compounds vs simple... 

DEFICIENCY SYMPTOMS. A deficiency of iron may cause iron-deficiency (nutritional) anemia, clinically characterized by a decrease in the amount of hemoglobin and by small, pale-red blood cells, depleted iron stores, and a plasma iron content of less than 40 mg per 100 ml. The number of red blood cells may also be reduced, but not as markedly as the hemoglobin content. Iron- deficiency anemia is a medical and public health problem of primary importance, causing few deaths but contributing seriously to the weakness, ill health, and substandard performance of millions of people. 

It is of interest to recall that the iron content of hemoglobin gave the first clue to the molecular weight of a protein. See the summary of this work given by C ohn, Hendry and Prentiss (30.1). 

There is evidence that in most samples of blood or preparations of hemoglobin the oxygen-combining power is slightly less (> 5%) than the iron content (108). The difference appears to be due to the presence of a certain amount of iron in the ferric form (195). 

The iron content of a newborn infant is approximately 75 mg/kg body weight, and much of this iron is found in hemoglobin. The body iron of the newborn is derived from maternal-fetal iron transfer, 80% of which occurs during the third trimester of pregnancy. Preterm infants, with less opportunity to... 

FIGURE 76-5. Guidelines for iron therapy in the management of the anemia of chronic kidney disease (CKD). (CHr, content of hemoglobin in the reticulocytes ESA, erythropoietic-stimulating agent Hb, hemoglobin HD, hemodialysis PD, peritoneal dialysis TSat transferrin saturation.)... 

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