CHELA-FER tablets 30mg 30 tablets
• Dosage: 1 tablet per day
• Treatment/therapeutic dose for iron deficiency anaemia
• Clinical trials have found the optimum treatment dose of chelated iron for IDA to be 30mg.
CHELA-FER tablets 15mg 60 tablets
• Dosage: 1-2 tablets per day
CHELA-FER SYRUP 150 ml: OPTIMAL IRON AMINO ACID CHELATE FOR CHILDREN
• 15mg / 5 ml = dose for over 2years old
• Contains 250mcg / 5ml Folic Acid
Pleasant Tutti-fruitti flavour
All tablets contain 250 mcg folic acid
• Lactose, sucrose, gluten and tartrazine free.
• Suitable for use by vegetarians
CHELA-FER VERSUS OTHER IRON SUPPLEMENTS
CHELA-FER (Ferrochel®) is a “true” chelated amino acid iron and is formed in a patented way to give it unique properties compared to other forms of iron. Chela-Fer’s iron has a small enough molecular size and high stability to pass through the digestive system unchanged and be absorbed intact.
Other forms of iron have to be digested or ionized by the body before they can be absorbed. Ionized form of iron gives unwanted gastrointestinal side effects like constipation, nausea and cramps. CHELA-FER’s Ferrochel® passes through the stomach and is absorbed in the jejunum, eliminating gastric side-effects.
Chela-fer represents an opportunity to change what is fundamentally wrong with other iron compounds: low availability and high relative toxicity. Chela-fer, like heme iron, is less toxic because its mechanism of action effectively precludes the possibility of toxicity.
CHELA-FER’s iron chelate is a “true” chelate with over 20 years of clinical data on file with Ferrochel®.
The LD50 of Chela-fer is 560mg/kg, which makes it the safest iron available. Chela-fer is the only iron that can show acute, chronic and subchronic toxicity studies. This means that adults and children cannot overdose on Chela-fer. It has also been granted GRAS (Generally Regarded As Safe) status by the FDA.
Because of its high bioavailablity, Chela-fer is fast acting, which shortens the treatment period. Doctors have reported that in some cases, they received excellent blood test results after only 2 weeks of treatment.
CHELA-FER - An Iron That's Easy To Swallow!
Studies have shown that Chela-fer has a bioavailability of 75% which is clearly superior to the other iron salts which have a bioavailability of 25-27%%.
When comparing the absorption of other iron compounds to Chela-Fer at 100%:
• Fumarate = 28%
• Sulfate = 26%
• Fe (III) Polymaltose = 22%
• Fe-choline-citrate = 13%
• Citrate = 10%
Percentage absorption relative to CHELA-FER
Clinical studies with human’s show that Chela-Fer produces superior improvements in red blood cell (haemoglobin) and iron storage (ferritin) values at much lower doses, when compared to ferrous sulphate or ferrous ascorbate.
In a recent study, it was found that 30 mg of Chela-Fer (Ferrochel®) was as effective in raising the haemoglobin level as 120 mg of elemental iron from ferrous sulphate. This is due to the much higher bioavailability of Ferrochel®.
Supplementing with a lower dose of iron means fewer potential side effects and no interactions with other minerals and nutrients.
Chela-Fer’s Ferrochel® is absorbed in greater quantities than other common supplemental iron sources. The average rate of absorption of Chela-Fer is 60 % greater than that of ferrous sulphate.
SUPERIOR PHYSIOLOGICAL ACTION
CHELA-FER is not only effective in correcting the hematopoietic needs of the body but also at re-establishing bodily iron reserves. Plus it does not produce the side-effects common with iron sulphate.
When iron is given as a supplement, bioavailability and tolerance are the two most important factors. CHELA-FER’s patented Ferrochel® has clearly demonstrated superiority in both these aspects.
Like the heme molecule, CHELA-FER is absorbed in a manner similar to amino acids. CHELA-FER does not ionize in the gut and therefore is not affected by the dietary factors that inhibit inorganic iron salts. Once it is at the site of usage the amino acid is metabolized and the iron is sequestered by other biological ligands. CHELA-FER follows the “natural” iron regulatory mechanism in the body ... hence its greater safety.
Effectiveness of CHELA-FER
Study in which infants suffering from iron deficiency anaemia, received 5 mg/kg body weight of elemental iron, from Ferrochel® or ferrous sulphate for 30 days.
SUPERIOR TOLERABILITY AND SAFETY
Researchers found CHELA-FER’s amino acid chelate to be almost devoid of iron’s usual gastric side effects such as constipation and gastric upset.
The easier the supplement is tolerated, the greater the consumer acceptance
CHELA-FER does not produce potentially negative dietary interactions as do other forms of iron and does not exhibit the potential for drug interactions typical for other iron forms. Since CHELA-FER is chelated to amino acids resulting in a stable non reactive iron molecule, CHELA-FER has a low toxicity. In addition, CHELA-FER has not been found to produce any teratogenic effects. It is safer than iron salts generally found in food and dietary requirements.
% of gastric complaints with CHELA-FER
Gastric complaints after treatment for 4 weeks with ferrous sulphate or CHELA-FER’s Ferrochel®.
ZERO COMPLAINTS! In a 30mg/daily for 4 weeks treatment, CHELA-FER’s Ferrochel® restored haemoglobin in an anaemic adolescents group to the same level as a 120 mg (for an equal period) ferrous sulphate group. 33% of the ferrous sulphate group complained of gastric side effects. NONE of the 30 mg Ferrochel® group had any complaints!
The proven excellent bioavailability and tolerance of CHELA-FER make it the natural choice of iron in nutritional products
Iron Deficiency and anemia
Iron deficiency anaemia is the most common type of anaemia — a condition in which blood lacks adequate healthy red blood cells. Red blood cells carry oxygen to the body's tissues, giving your body energy and your skin a healthy colour.
As the name implies, iron deficiency anaemia is due to insufficient iron. Without enough iron, your body can't produce enough haemoglobin, a substance in red blood cells that enables them to carry oxygen. As a result, iron deficiency anaemia may leave you tired, weak and pale.
• You have fewer red blood cells than normal, OR
• You have less haemoglobin than normal in each red blood cell.
Initially, iron deficiency anaemia can be so mild that it goes unnoticed. But as the body becomes more deficient in iron and anaemia worsens, the signs and symptoms intensify.
Iron deficiency anaemia (IDA) symptoms may include:
• Extreme fatigue
• Pale skin
• Shortness of breath
• Dizziness or light-headedness
• Cold hands and feet
• Inflammation or soreness of your tongue
• Increased likelihood of infections
• Brittle nails
• Irregular heartbeat (arrhythmia)
• Unusual cravings for non-nutritive substances, such as ice, dirt or pure starch
• Poor appetite, especially in infants and children with iron deficiency anemia
• Restless legs syndrome — an uncomfortable tingling or crawling feeling in your legs
Normally, your body uses iron from the food you eat or recycled iron from old red blood cells to produce haemoglobin, which gives blood its red colour. If you aren't consuming enough iron, or if you're losing too much iron, your body can't produce enough haemoglobin, and iron deficiency anaemia will eventually develop.
Common causes include:
• Blood loss. Blood loss is the most common cause of IDA because blood contains iron within red blood cells. So if you lose blood, you lose some iron. Women with heavy periods are at risk of IDA because they lose a lot of blood during menstruation. Slow, chronic blood loss within the body — such as from a peptic ulcer, a kidney or bladder tumour, a colon polyp, colorectal cancer, or uterine fibroids — can cause IDA. Gastrointestinal bleeding can result from regular use of aspirin or other nonsteroidal anti-inflammatory drugs (NSAIDs). Tell your doctor if you notice blood in your urine or stools.
• A lack of iron in your diet. Your body regularly gets iron from the foods you eat. If you consume too little iron, over time your body can become iron deficient. Examples of iron-rich foods include meat, eggs, dairy products or iron-fortified foods. For proper growth and development, infants and children need iron from their diet, too.
• An inability to absorb iron. Iron from food is absorbed into your bloodstream in your small intestine. An intestinal disorder, such as Crohn's disease or celiac disease, which affects your intestine's ability to absorb nutrients from digested food, can lead to IDA. If part of your small intestine has been bypassed or removed surgically, that may affect your ability to absorb iron and other nutrients. Some medications can also interfere with iron absorption.
• Pregnancy. Without iron supplementation, IDA occurs in many pregnant women because their iron stores need to serve their own increased blood volume as well as be a source of haemoglobin for the growing foetus. A foetus needs iron to develop red blood cells, blood vessels and muscle.
These factors may increase the risk of iron deficiency anaemia (IDA):
• Heavy menstrual periods
• A diet consistently low in iron
• A known or hidden source of bleeding within your body, such as an ulcer, a bleeding tumour, a uterine fibroid, a colon polyp, colorectal cancer or gastrointestinal bleeding.
These groups of people may be at higher risk:
• Women. Because women lose blood during menstruation, women in general are at greater risk of IDA.
• Infants and children. Infants, especially those who were low birth weight or born prematurely, who don't get enough iron from breast milk or formula may be at risk of iron deficiency. Children need extra iron during growth spurts, because iron is important for muscle development. If your child isn't eating a healthy, varied diet, he or she may be at risk of anaemia.
• Vegetarians. Because vegetarians don't eat meat, they're at greater risk of IDA. Iron that comes from grains and vegetables isn't absorbed by the body as well as is iron that comes from meat.
In healthy men and postmenopausal women, iron deficiency usually indicates bleeding somewhere in the gastrointestinal tract.
Mild IDA usually doesn't cause complications. However, left untreated, IDA can become severe and lead to health problems, including the following:
• Heart problems. IDA may lead to a rapid or irregular heartbeat. Your heart must pump more blood to compensate for the lack of oxygen carried in your blood when you're anaemic. In people with coronary artery disease — narrowing of the arteries that supply the heart — unchecked anaemia can lead to angina. Angina is chest pain caused by decreased oxygen and blood flow to the heart muscle.
• Problems during pregnancy. In pregnant women, severe IDA has been linked to premature births and low birth weight babies. But the condition is easily preventable in pregnant women who receive iron supplements as part of their prenatal care.
• Growth problems. In infants and children, severe iron deficiency can lead to anaemia as well as delayed growth. Untreated IDA
can cause physical and mental delays in infants and children in areas such as walking and talking. Additionally, IDA is associated with a greater incidence of lead poisoning and an increased susceptibility to infections.
You can help prevent IDA by eating foods rich in iron, as part of a balanced diet. Eating plenty of iron-containing foods is particularly important for people who have higher iron requirements, such as children and menstruating or pregnant women.
Meat sources of iron are more readily absorbed by your body.
You can enhance your body's absorption of iron by drinking citrus juice when you eat an iron-containing food. Vitamin C in citrus juices, like orange juice, helps your body better absorb dietary iron.
Foods rich in iron include:
•Liver and other organ meats
•Poultry (especially the dark meat)
•Iron-fortified cereals, breads and pastas
•Dark green leafy vegetables, such as spinach
•Nuts and seeds
•Dried fruit, such as raisins and apricots
Vitamin C is also found in:
To prevent IDA in infants, feed your baby breast milk or iron-fortified formula for the first year. Cow's milk isn't a good source of iron for babies, and isn't recommended for infants under one year. Iron from breast milk is more easily absorbed than the iron found in formula.
Once you become deficient in iron to the point you develop anaemia, increased intake of iron-rich foods is beneficial, but usually isn't enough to correct the problem. You need iron supplementation to build back your iron reserves, as well as to meet your body's daily iron requirements. In pregnant women, iron supplements help provide enough iron for both the mother and her fetus.
Iron deficiency can't be corrected overnight. You may need to take iron supplements for several months or longer to replenish your iron reserves. Generally, you'll start to feel better after a week or so of treatment. Pregnant women routinely take prescription iron supplements for the duration of their pregnancy, to prevent or treat IDA.
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