Iron is an essential mineral vital for the transportation of oxygen in the blood and cellular oxidation processes. A lack of iron often leads to anemia. Key dietary sources include meat, poultry, eggs, vegetables, and cereals, particularly those enriched with iron. The National Academy of Sciences suggests that women aged 19 to 50 consume 18 milligrams daily, while men aged 19 and over should aim for 8 milligrams per day. Excessive iron can harm the heart, liver, reproductive organs, and other tissues, posing a particular threat to individuals with specific genetic conditions like hemochromatosis or those undergoing frequent blood transfusions. Iron supplements intended for adults, such as pregnant women, are a leading cause of accidental poisoning in children.

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