Research and benefits
View all researchVegetarians have a higher risk of deficiency
People who are vegan/vegetarian may have a greater chance of being iron deficient because meat products are the best source of iron.
Number of studies
Years of studies
Double-blind placebo
People who are vegan/vegetarian may have a greater chance of being iron deficient because meat products are the best source of iron.
Consult your doctor first
Iron is an essential mineral that is responsible for transportation of oxygen and production of red blood cells.* Iron should only be supplemented for people who are not getting adequate iron in their diet. Getting too much iron can be dangerous, so do not supplement with iron unless you have spoken with your doctor.
Number of studies
Years of studies
Double-blind placebo
Iron is an essential mineral that is responsible for transportation of oxygen and production of red blood cells.* Iron should only be supplemented for people who are not getting adequate iron in their diet. Getting too much iron can be dangerous, so do not supplement with iron unless you have spoken with your doctor.
Essential mineral during pregnancy
During pregnancy, iron is an essential mineral because it helps to produce blood and supply oxygen to the baby. People who are pregnant are recommended to increase their daily iron intake from 18 mg to 27 mg. Due to this increase, iron is the most common nutrient deficiency for those who are pregnant, so supplementation may be beneficial.
Number of studies
Years of studies
Double-blind placebo
During pregnancy, iron is an essential mineral because it helps to produce blood and supply oxygen to the baby. People who are pregnant are recommended to increase their daily iron intake from 18 mg to 27 mg. Due to this increase, iron is the most common nutrient deficiency for those who are pregnant, so supplementation may be beneficial.
Better
ingredients
When a mineral salt dissolves in the stomach, it can become a charged ion and block absorption of nutrients like calcium. This is particularly true for iron. Our iron is chelated, or combined with amino acids, so that it does not carry a charge and disrupt absorption of other nutrients.