Every fourth woman of reproductive age has anemia, while 60% of women have iron deficiency, according to a study by the Institute of Public Health. That is why one of the recommendations was the fortification of flour to which iron and folic acid would be added, Dr. Zorica Đorđević, a hygiene specialist, pointed out as a guest on TV Vijesti's Boja jutra.
"Our body absorbs iron much better from animal sources. The best sources of iron are egg yolks, eggs, liver and beef. In plant sources, what is important is that which has a dark color, which has membranous grains, membranous grains, green leafy vegetables, berries that have a very dark color - blackberry, blueberry, raspberry. However, the amount that needs to be eaten is much larger to use up the iron," she said.
The problem is that vitamin C should be taken with iron in order for it to be absorbed better, but some other things interfere with the binding of iron.
"It bothers him that he uses the same pathways for resorption as other minerals such as magnesium, zinc, calcium. So we can't, for example, supplement iron with magnesium. We should separate him a bit. It would be good if it was, say, an hour before ate."
When it comes to vitamin D, it turns out that a slightly smaller percentage of the population of Montenegro has a deficit, but the decrease in concentration is in great shortcoming. Almost 50% of women have this decrease in concentration, in children up to five years it is about 20%.
"A polluted environment, polluted air, also has something to do with the metabolism of vitamin D, covering the skin. In essence, we can improve it a little by eating as a rule, but also by spending more time in the air.
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