Iron deficiency is the most widespread nutritional deficiency in the world

This deficiency affects about 2 billion people in the world. Although science has advanced greatly and information is accessible, a quarter of the world's population remains anemic, half of whom suffer from a lack of iron in their diet. In adult men and in the third age, this anemia is caused by chronic blood loss.

When iron stores are depleted, the body automatically increases its absorption. Good sources of iron include liver, white beans, beef, dark poultry, fresh tuna, dried fruits, and shellfish. Iron from meat has the highest absorption.

The iron in plant foods is greatly affected by the other foods consumed with them. The presence of a small amount of meat greatly increases the bioavailability of iron in plant foods, and the presence of acidity makes it more absorbable, such as: oranges, tomatoes, grapefruit, red peppers, kiwi and broccoli. People with low stomach acidity are at greater risk of developing iron deficiency.

But be careful, here are the foods that should not be consumed with iron; green tea, coffee, bran cereals, soy, milk, cocoa and chocolate. Be careful! Children under 2 years of age should not consume more than 500 ml of milk per day.