Iron Supplementation in Infancy
Jerry D. Reeves USAF, MC1
1 Chief, Clinical Medicine Division, Office of the Command Surgeon, APO, New York 09012
Although dietary practices in the United States have changed in the past decade to include more bioavailable iron in many infant's diets, iron deficiency remains an important problem. Prevalence of iron deficiency is still high, even among economically privileged infants. Not only microcytic anemia but also adverse effects on growth, behavior, intestinal function, energy metabolism, and immune function may result with deficiencies of the many important ironcontaining compounds in the body.
Infants are at highest risk for iron deficiency because initial iron endowment is often low, iron needs for growth are high, and foods in infants' diets usually are poor iron sources or impair iron absorption. In addition, the frequent infections typical in infants impair iron absorption when needs remain high.
By taking a careful history and using simple laboratory screening procedures, the pediatrician can identify a large proportion of those who will benefit from iron supplementation. Avoiding foods impairing iron absorption, continuing intake of foods with relatively large amounts of bioavailable iron, and giving additional iron supplementation to particularly highrisk infants can further decrease the prevalence of iron deficiency and its potentially serious consequences with minimal risk.
