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Iron makes up at least 5 percent of the earth's crust. Iron is dissolved by rain seeping through the soil, and then is carried into nearly every source of water, including
wells. Iron is found in water, but is usually at very low concentrations. Having iron in your water won't hurt you, but it may effect the taste or cause staining.
Iron Levels in Drinking Water
Iron isn't considered a health hazard. The present recommended limit for iron in water is 0.3 mg/l (parts per million). This limit is based entirely on taste and
appearance. It has nothing to do with what is safe and what isn't. When iron exceeds this limit, water may have a metallic taste and a bad odor. Also, laundry,
dishes, glassware, bathtubs, and sinks may become stained red, brown, or yellow. It can also cause clogging of water piping and fixtures.
Iron and Your Diet
Iron is an essential part of your diet. You need it to produce hemoglobin (the oxygen carrier in red blood cells) and myoglobin (the oxygen reservoir in muscle cells).
Tap water only supplies 5% of your dietary requirement for iron. A lack of iron will cause you to be tired and anemic. More iron is needed during pregnancy and in
children under 18. Infants 0-6 months should have a daily iron intake of 10 mg; 6 mo. to 4 years, 15 mg; pregnant women, 30-60 mg; females 11-50, 18 mg;
females 50+, 10 mg; males 10-18, 18 mg; and males 19+, 10 mg. Vitamin C intake can boost iron absorption over 500% if eaten simultaneously. Good sources of
iron are oatmeal, potatoes, red meat, and bran cereal. Too much iron is a possibility, but not very likely. This is only a problem if a genetic defect in the ability to
regulate iron is present. It can be fatal. However, levels this high can only be reached using supplements. No age group is more susceptible to iron than another.
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