From the Anglo-Saxon word "iron" or "iren" (the origin of the symbol Fe comes from the Latin word "ferrum" meaning "iron"). Possibly the word iron is derived from earlier words meaning "holy metal" because it was used to make the swords used in the Crusades.

Iron is an essential element carrying oxygen, forming part of the oxygen-carrying proteins - hemoglobin in red blood cells and myoglobin in muscles. It is also a component of various enzymes and is concentrated in bone marrow, liver, and spleen. Iron is required for the production of hemoglobin and myoglobin (the form of hemoglobin found in muscle tissue) requires this nutrient. It is also needed for the oxygenation of red blood cells, a healthy immune system and for energy production.

Iron deficiency is an all-too-common problem. Iron deficiency is more common in infancy, childhood, adolescence, and pregnancy. Severe iron deficiency results in anemia, and red blood cells that have a low hemoglobin concentration. Anemia in pregnancy increases the risk of having a premature baby or a baby with low birth weight. In young children, iron deficiency can manifest in behavioral abnormalities (including reduced attention), reduced cognitive performance and slow growth. In adults, severe iron deficiency anemia impairs physical work capacity. Symptoms of iron deficiency may include fatigue, poor stamina, intestinal bleeding, excessive menstrual bleeding, nervousness, heart palpitations and shortness of breath. It may also cause your mouth corners to crack, brittle hair, difficulty in swallowing, digestive disturbances and spoon shaped nails with ridges running lengthwise. Women in their reproductive years have a greater problem with iron deficiency because of losses in menstrual blood and higher requirements.

More signs of deficiency are shown in listlessness, heart palpitations, fatigue, irritability, pale skin, cracking lips and tongue, difficulty swallowing. Anemia and fatigue most common in infants and among women of reproductive age, frequent sickness or infections and chronic malaise. Iron-deficiency anemia reduces number of red blood cells, common in infants and children, can retard intellectual development of babies and preschool children, teenage girls at high risk, 1/3 of all young women have low iron stores, low iron leaves women particularly vulnerable to Candida. Adult men and women - deficiency may be caused by internal bleeding through ulcers, intestinal polyps, or hemorrhoids. Too much aspirin or too much alcohol can contribute to iron deficiency. High doses of vitamin E can interfere with iron absorption.

High iron content in the body has been linked to cancer and heart disease. People of European origin, sometimes have a genetic abnormality for storing excessive iron (1:300) where ten percent of these populations carry a gene for hemochromatosis. Iron supplements are the leading cause of death in children - so keep the supplements out of the reach of children. A fatal dose for children could be as little as 600 milligrams. Iron can be poisonous and if too much is taken over a long period could result in liver and heart damage, diabetes and skin changes. Large iron supplementation may also contribute to the hardening of arteries, heart disease and reducing zinc absorption.

Symptoms of high intake and toxicity can occur in liver toxicity, induced vitamin C deficiency, metallic gray hue to skin or bronzing of skin. Excess iron can deplete phosphorus. Iron can accumulate to dangerous levels in patients with chonic kidney failure, Hodgkin's disease or rheumatoid arthritis. Prolonged use of high doses of iron can cause hemochromatosis and lead to diabetes, liver damage, impotence, heart problems and skin bronzing.

Iron absorption is negatively affected when oxalic acid - found in spinach, Swiss chard, tea, coffee, soy and some pulses. Antacid medication, coffee and tea drinkers at mealtimes, people on calorie restricted diets and women with a heavy flow during menstruation may require more iron. Iron lost from the body must be replaced through dietary iron, but this often takes time and requires a regular source from food or supplements.

Heme iron (present in red blood cells and muscles) found in meat, poultry and fish - is readily absorbed; Non-heme iron - with the absorption more influenced by other dietary factors, are present in cereals, fruits, grains, beans and vegetables.

Some research being conducted is to test the possibility of high iron stores in the body being responsible for an increased risk to chronic diseases, such as cancer and heart disease, through oxidative mechanisms.