Iron preparations adverse effects

Industrial production media must also contain sources of potassium, phosphorous and magnesium. Trace elements may also have to be added. The water used for medium preparation will be from the public water supply or other readily available source. The quality of the water is carefully monitored because the presence of certain metal salts, for example, calcium, copper and iron, can have adverse effects on both the growth of the oiganism and the rheological properties of the exopolysaccharides. 

Adverse effects. The frequent gastrointestinal complaints (epigastric pain, diarrhea, constipation) necessitate intake of iron preparations with or after meals, although absorption is higher from the empty stomach. 

Adverse effects consist mainly of gastrointestinal intolerance such as nausea, epigastric pain and diarrhea and, especially in the elderly constipation with continued therapy. All ferrous salts may cause a black coloration of the faeces. Children are particularly susceptible to potentially lethal iron intoxications. Oral iron preparations should not be administered concurrently with tetracyclines as mutual interference with absorption will occur. 

Up to now several methods have been used to prepare iron molybdates, the most part of them based on coprecipitation techniques. Previous studies [11] have evidenced that the catalytic behavior of Mo-Fe oxides depends on many variables of the coprecipitation procedure starting compounds, concentration of parent solutions, pH and temperature of coprecipitation step, order of addition of parent solutions, ripening etc. In a typical preparation procedure iron molybdate is coprecipitated from solutions of ferric chloride or ferric nitrate and ammonium molybdate [8]. The control of all the above mentioned procedure variables, strongly difficult the preparation of these catalysts and deviations from the preparation recipe can have very adverse effects on the performances of the catalyst from the standpoint of activity, selectivity and stability. 

Adverse effects of oral iron preparations are that they cause gastrointestinal irritation including nausea, epigastric pain, diarrhoea and/or constipation. Parenteral preparations are available if oral therapy cannot be tolerated. 

Edmondson et al (1971), who studied the enrichment of whole milk with iron, found that ferrous compounds normally caused a definite oxidized flavor when added before pasteurization. Aeration before addition of the iron reduced the off-flavor. The authors recommended the addition of ferric ammonium citrate followed by pasteurization at 81 °C. Kurtz et al. (1973) reported that iron salts can be added in amounts equivalent to 20 mg iron per liter of skim milk with no adverse flavor effects when iron-fortified dry milk is reconstituted to skim milk or used in the preparation of 2% milk. Hegenauer et al. (1979A) reported that emulsification of milk fat prior to fortification greatly reduced lipid peroxidation by all metal complexes. These researchers (Hegenauer et al. 1979B) concluded that chelated iron and copper should be added after homogenization but before pasteurization by a high-temperature-short-time process. 

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