Vegetarians

One of the most common t food myths is that vegetarians and vegans have a higher risk of iron deficiency because they don’t eat meat. This is simply not the case and many major health organisations agree – the British Medical Association, the World Health Organisation and the American Dietetic Association.

There is no shortage of iron in plant foods. Pulses (peas, beans and lentils) and soya bean products (such as soya milk and tofu) provide an excellent source of iron. As do dark green leafy vegetables (such as broccoli, pak choy and watercress), wholegrains (such as wholemeal bread, brown rice and wholemeal pasta), dried fruits (raisins, prunes, apricots and figs) black treacle and plain dark chocolate. 

However iron is not easily absorbed by the human body and many iron sourced from food also contain iron absorption inhibitors such as Phytate, Polyphenols, Tannins, Calcium or Oxalic Acid. In fact the latest figures form the Department of Health show that as many as 91% of women aged 16 - 64 do not get the recommended daily amount of iron in their diets. One third of all women and two in five under the age of 34 have intakes so low that it affects their health.

So, if you are eating plenty of plant iron sources but still feel a constant lack of energy it might be time to think about topping up your iron levels with some Spatone – 100% natural iron supplement approved by the Vegetarian Society UK.