Teenage Iron Deficiency

Iron is an integral part of many proteins and enzymes needed by the body. For example, it carries oxygen around your body and helps store it in the muscles. The demand for iron is highest during adolescence because of rapid growth and body changes. Teenagers who consume little iron over a long period may not have enough red blood cells. This can lead to iron deficiency anemia, which causes fatigue, chest pains, shortness of breath, difficulty maintaining body temperature and glossitis.

Causes

The National Heart Lung and Blood Institute says teenagers who are underweight or have chronic illnesses are likely to develop iron deficiency. Strict vegetarians or girls experiencing long, heavy or frequent menstrual periods are also at risk of developing a deficiency. Iron deficiency can also be caused by blood loss due to severe injuries, internal bleeding or surgery. Teenagers with gastrointestinal disorders may develop iron deficiency because iron cannot be absorbed in their body.

Recommendations

The amount of iron teenagers need depends on their gender and age. The Institute of Medicine's Food and Nutrition Board recommends 8 mg of iron for teenagers aged 13 years and boys aged 19 years. The recommended dietary allowance is 11 mg for boys ages 14 to 18 and 15 mg for girls of the same age. Girls aged 19 years require 18 mg of iron per day.

Treatment

Teenagers should consume iron-rich foods to treat or prevent iron deficiency. Two types of iron exists: heme and non-heme. Teenagers can absorb heme iron in animal sources more easily than the non-heme iron in plant sources. Poultry, lean beef, fish, shellfish and liver provide the richest source of heme iron. Vegetarians can choose pulses, nuts, beans, dried fruits and whole grains. Vegetable sources include spinach, collard greens, broccoli, asparagus, potatoes and beet greens. Teenagers should consume iron-fortified foods to raise the daily iron intake, such as pasta, rice, breakfast cereals and malted drinks.

Iron Absorption

Many factors can affect a teenager's ability to absorb iron from food. The Centers for Disease Control and Prevention advises consuming vitamin C-rich foods with foods containing vitamin C because it increases iron absorption in the body. Top sources of vitamin C are citrus fruits and juices, Brussels sprouts, tomatoes, pepper, cauliflower, broccoli and cantaloupe. The Office of Dietary Supplements advises teenagers to avoid drinking tea or coffee with iron-rich meals as these beverages can significantly reduce the absorption of iron.