Product Description
Liquid Iron
Micro-encapsulated iron supplement
• Enhanced bioavailability1
• Improved patient tolerance1
• Helps in the proper formation and function of red blood cells
• Prevents iron deficiency anemia
Convenient liquid format
• Delicious natural raspberry flavour
Insufficient iron intake represents one of the most common nutritional deficiencies, affecting an estimated 2 billion people worldwide, with women and children being considered the highest risk groups.1 Each teaspoon serving of Liquid Iron provides 15 mg of iron from microencapsulated ferric pyrophosphate, a highly bioavailable and well-tolerated form of iron. In a clinical trial on 122 premenopausal women with low iron levels, daily supplementation with 18 mg of microencapsulated ferric pyrophosphate improved iron status within 4 weeks.2
EACH TEASPOON (5 mL) CONTAINS: Iron (ferric pyrophosphate) …………………..15 mg Non-Medicinal Ingredients: Purified water, glycerin, natural flavours (raspberry and vanilla), xanthan gum, potassium sorbate, citric acid, stevia leaf extract (rebaudioside A)
Recommended Dose: Adults and Adolescents (9 years and older): Take 1 teaspoon 2 times daily with meals, a few hours before or after taking other medications or natural health products, or as recommended by your healthcare practitioner. Infants and Children (0-8 years): Take ½ teaspoon 2 times daily with meals, a few hours before or after taking other medications or natural health products, or as recommended by your healthcare practitioner.
Risk Information: For pregnant women, taking a daily prenatal multi-vitamin mineral supplement along with this product may result in constipation, diarrhoea or vomiting due to the high intake of iron. Stop use if hypersensitivity occurs. Use only if safety seal is intact. Shake well before each use. Do not drink directly from the bottle. Store in a cool, dry place.
References
1. World Health Organization. (n.d.). Retrieved from: <http://www.who.int/nutrition/topics/ida/en/>.
2. Blanco-Rojo R et al. British Journal of Nutrition. 2011; 105: 1652-1659.
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