As to whom iron?

It seems a simple question, but as it is difficult to give an answer! By the standards of the Institute of nutrition of the Academy of medical Sciences of the USSR, everyone from infants to seniors, needed daily to 15 mg of this element. Standards Committee on nutrition and foods USA also puts the figure 15 mg per day per person aged 13 years to old age, but offer adolescents 10-12 years and adults 25-65 years to give it a little bit less - 12 mg, for children from 7 to 9 years, 10 mg, from 4 to 6 years, 8 mg, from 1 to 3 years - 7 mg, babies - 6 mg
We should not forget about another. Everything depends not only on the amount of dietary iron, but also on how much it will acquire our body. It is believed that we learn only 10% of what we get from food. It should also be noted that the iron cross product is digested differently. As you can see, it's not so easy with the iron...
The trouble with absorption
Who in one of his publications placed the message of the group of experts, who studied the anemia caused by malnutrition. Here is what they wrote:
"There are many countries where anaemia is common almost everywhere and where fortification of food with iron becomes necessary. In recent years began intensive research. Unfortunately, the results are rather say an increasing difficulties than on the simple and easy solutions".
Studied a wide variety of compounds of iron, and only two were more or less easily digestible: iron sulphide and slightly worse - iron oxide. Conducted many experiments to confirm their suitability as additives to food. Here are the results of one of them, is very characteristic. In Thailand, where iron deficiency is particularly high, added 1 mg this item to 15 ml fish sauce, which they eat everywhere and every day. The effect was that the human body has learned only about 5% of the dose.
This experiment, like many others, has enabled us to hypothesize that any connection of iron found in food products in natural form or added to enrich them by this item is assimilated only to a small extent.
Unfortunately, we do not know what factors limit the absorption of iron, and how this limitation can be neutralized. All these questions are of great importance to many Nations, particularly India, where there is widespread lack of iron.
Many researchers are looking for such substances, which would not only enrich products with iron, but also to increase its absorption.
The addition of iron in food products is carried out mainly for the prevention, reduction in the deficit of this element. The best way to check the effectiveness of such action is the study of its influence on health of people. Studied a group of people who had discovered iron deficiency and anaemia caused by this lack.
Fortification of milk and grain products that fed the children, iron prevented them anemia. With adults the situation was more difficult, and the results are often negative. Iron-fortified salt, as a rule, did not give the desired effect, or it was very small. Research and the search continues. It is worth mentioning that in Poland there are rock salt (velicka) with such a high iron content in digested form, that if to use it as a dining room, could cover the entire deficiency of this element.
Scientists noticed that if you add a sufficiently large doses of ascorbic acid (vitamin C) in the food before it will cook, will significantly increase the absorption of iron, as added and products.