Iron Verla® 35 mg coated tablets, 50 pcs

Iron Verla® 35 mg

Iron is an essential trace element that plays a central role in the body.It is instrumental in the formation of hemoglobin, the red pigment in blood cells that is responsible for transporting oxygen from the lungs to all cells in the body.Iron deficiency can lead to various symptoms, including fatigue, pale complexion, difficulty concentrating, decreased performance and loss of appetite.

Area of application

Iron Verla® 35 mg is used to treat proven iron deficiency conditions.The preparation is available from pharmacies without a prescription.

Active ingredients / ingredients / ingredients

Ingredients of Iron Verla® 35 mg:

Active ingredient: iron.1 coated tablet contains 296.6 mg iron(II) gluconate, equivalent to 35 mg Fe2+.

Other ingredients: Corn starch, cellulose powder, highly dispersed silicon dioxide, calcium carbonate, cocoa butter, povidone (K90), sucrose, macrogol 4000, magnesium stearate (vegetable), carboxymethyl starch sodium (type A) (Ph.Eur.), stearic acid (vegetable), talc, shellac, titanium dioxide (E171), iron (III) oxide(E172).

Contraindications

Iron Verla® 35 mg must not be taken if you are allergic to the active ingredient or one of the other ingredients of this medicine, if you have anemia caused by infections or tumors, unless there is a simultaneous iron deficiency, if the body is overloaded with iron (e.g. hemochromatosis, chronic hemolysis) or if you have iron utilization disorders (sideroachrestic anemia, lead anemia, thalassemia).

Dosage

The dosage depends on the extent of the iron deficiency and is at the discretion of the doctor.The usual dosage for adults over 50 kg is 1-2 coated tablets 2 to 3 times daily.The coated tablets are taken whole with liquid at a time interval before meals (approx. 0.5 hour).

Intake

Please take the coated tablets whole with enough water or mineral water.It is recommended to take it half an hour before meals.

Patient information

Please talk to your doctor or pharmacist before taking this product.To avoid the risk of possible iron overdose, special caution should be exercised if dietary or other iron salt supplements are used.In the case of pre-existing inflammation or ulcers of the gastrointestinal mucosa, the benefits of treatment should be carefully weighed against the risk of worsening the gastrointestinal disease.The maximum daily dose of 6 mg iron/kg body weight must not be exceeded in children.No special precautions are required regarding the ability to drive or use machines.

Pregnancy

Eisen Verla® 35 mg can be taken during pregnancy and breastfeeding.

Notes

Iron Verla® 35 mg contains sucrose (sugar).No prescription is required for this product.For information about risks and side effects, read the package leaflet and ask your doctor or pharmacy.

Symptoms of iron deficiency

Iron is particularly important for the formation of blood and the transport of oxygen in the body.A deficiency can manifest itself in the following symptoms: lack of strength and drive, reduced performance, persistent tiredness, difficulty concentrating and learning, loss of appetite, increased susceptibility to infections, irritability and inner restlessness, limited thermoregulation, restless legs syndrome, pale complexion, dry, cracked skin, brittle hair and hair loss, brittle nails and cracks in the corners of the mouth.

Causes of iron deficiency

Iron balance depends on four factors: intake, requirement, loss and rate of absorption from the intestine.In addition to insufficient intake or reduced iron absorption from the intestine into the blood, severe blood loss and seeping bleeding from the gastrointestinal area can be responsible for iron deficiency.Iron deficiency can also occur in phases of life with an increased need for iron.

Feed

Because of the low usability of iron from some foods, their absolute iron content is not important.For example,B. Spinach has a completely unjustified reputation as a good source of iron.Since iron is bound to oxalic acid, it can only be absorbed by the body in very small quantities.In addition, the iron content of spinach was previously incorrectly stated to be 10 times too high.

Need

The need for iron is increased in pregnant women because the child also has to be taken care of.The pregnant woman's blood volume increases by 40% and more red blood cells have to be produced. Anemia (anemia) is very likely to develop during pregnancy, especially in women whose iron stores were exhausted before pregnancy.On the one hand, during pregnancy there is no menstrual blood loss, but on the other hand, a total of around 800 mg of iron is required for the increased maternal blood volume, for the child and for the placenta.

Adequate iron intake is particularly important for children and adolescents.An iron deficiency during the growth phase can not only lead to occasional problems with concentration and learning, but also to disorders of mental development or to being underweight.

Because of the increased oxygen requirements of the muscles and internal organs, athletes must be provided with correspondingly more iron.In addition, during physical exertion, increased iron losses occur through sweat and, due to the mechanical destruction of the iron-containing red blood cells, also through urine.Iron supply can be critical, especially for endurance athletes who follow a strict vegetarian diet.Plant-based foods often contain less and less usable iron than meat or meat products.

Loss

Girls during puberty and women of childbearing age lose 30-60 ml of blood containing around 15-30 mg of iron per month during menstruation.Insufficient supply can easily occur, especially with heavy menstrual bleeding.Blood donors must ensure that around 250 mg of iron is lost per blood donation.Multiple blood donations per year can lead to depletion of iron stores.Iron deficiency often occurs in cases of chronic blood loss, particularly due to ulcers and tumors in the gastrointestinal tract as well as in chronic inflammatory diseases of the digestive system.Surgeries or accidents can also lead to severe blood and therefore iron losses.

Recording

Unbalanced eating habits and strict diets can lead to the development of iron deficiency, especially if the diet contains a high proportion of so-called “iron robbers”.With a purely vegetarian and vegan diet, it is important to ensure that the body utilizes iron from plant-based foods more poorly than from animal foods.In addition, some plants contain substances that impair the absorption of the trace element.Plant-based foods contain, among other things:Phytates, which bind iron and thereby reduce its absorption.Whole grain cereal products and legumes in particular have high phytate contents.Other iron robbers include polyphenols (e.g. tea, coffee), calcium (e.g. milk), phosphates (e.g. dairy products, cola) and oxalic acid (e.g. spinach, rhubarb).As a rule, only around 10-15% of the daily dietary iron is actually absorbed in the small intestine.Iron from animal foods (meat, offal and fish) is absorbed significantly better than iron from plant sources.In old age, iron deficiency can occur due to poorer food utilization on the one hand and reduced food intake on the other.Chronic illnesses (inflammation, tumors) or medication influences (e.g. stomach acid inhibitors, non-steroidal anti-inflammatory drugs) often lead to a deficiency situation.