How to supplement iron deficiency in a two-year-old baby?

In life, if a 2-year-old baby appears pale and listless, parents need to test the baby's trace elements. Most babies' pale complexion may be caused by anemia. Therefore, mothers must observe whether the baby's lips, eyelids, and palms are pale. Once iron deficiency occurs, it is easy to cause insufficient oxygen supply, which in turn affects the body's immunity. How to supplement iron deficiency in a two-year-old baby?

What should I do if my two-year-old baby is iron deficient?

1. Eat more foods rich in iron

Iron exists in two forms in food: non-heme iron and heme iron. Non-heme iron is mainly found in plant foods. Due to interference from other food ingredients, its absorption rate is extremely low. The absorption rate of iron in rice and flour is only 1% to 3%. Hemoglobin is mainly found in animal foods. It is not interfered with by other food ingredients and has a high absorption rate. For example, the absorption rate of iron in the liver is 10% to 20%.

2. Eat more foods that promote iron absorption

Vitamin C can promote the absorption of iron. Vitamin C is a strong reducing agent that can convert the iron in food into absorbable ferrous iron. Kiwi, citrus, oranges, tomatoes and other fruits and vegetables are rich in vitamin C.

3. Eat fortified foods

Many milk powders, rice noodles, and soy milk have iron added to them. “Iron” fortified foods are specially noted on the food labels, so you can just choose the appropriate ones to buy. There are currently two types of fortified foods on the market. One type is fortified according to national standards for infant food, containing 6 to 10 mg of iron per 100 grams; the other type is a special iron-fortified food, containing up to 40 mg of iron per 100 grams. The latter is not suitable for infants.

4. Cooking food with iron pots, shovels, etc.

Cooking food in an iron pan can allow the iron powder that falls off the pan to combine with the food and increase iron intake.

5. Don’t take too much iron

Excessive intake can easily cause iron poisoning, which may directly corrode the gastrointestinal mucosa and cause symptoms such as vomiting, diarrhea, melena, abdominal pain and gastroenteritis. Excessive intake can also easily cause the metabolism of trace elements such as iron, zinc, and copper to become unbalanced in the body.