Dietary Iron Bioavailability Is Reduced By Co Ingestion Of

The most severe form of id is iron deficiency anemia ida which develops after depletion of physiological iron stores.

Dietary iron bioavailability is reduced by co ingestion of. The bioavailability of iron is approximately 14 to 18 from mixed diets that include substantial amounts of meat seafood and vitamin c ascorbic acid which enhances the bioavailability. Dietary factors that affect the bioavailability of carotenoids. The iron status of the individual is the overriding factor that determines iron bioavailability and other host related factors such as inflammation may also play an important role. In addition the role of widely consumed food additives such as erythorbic acid on iron bioavailability from mixed diets needs clarification.

However the effect of encapsulation per se on fe bioavailability is a concern. Iron bioavailability and dietary reference. The dietary factors that enhance. Iron bioavailability is a composite estimate made up heme and nonheme iron absorption.

While the iron bioavailability of this reduced iron is low some are absorbed 4. It may decrease unwanted sensory changes in fortified products and reduce interactions of fe with food components that lower fe bioavailability. The slope ratio indicated that relative iron bioavailability of asp was 60 of that of feso 4 when hemoglobin change was compared to iron in the diet. Heme iron has higher bioavailability than nonheme iron and other dietary components have less effect on the bioavailability of heme than nonheme iron 3 4.

Bioavailability of food folates is 80 of that of folic acid. Winkels rm et al. Introduction lron deficiency id occurs when absorption of dietary iron is not sufficient to cover loss of iron and the body s iron requirements. In addition to getting iron from food sources if food is cooked in cast iron cookware a small amount of iron can be transferred to the food.

Many breakfast cereals are fortified with reduced iron which looks like iron filings as the following video shows. Ida is the most common nutrition. Van het hof kh et al. Hurrell r egli i 2010.

Journal of nutrition 130 3 503 506. The bioavailability of dietary iron and zinc can be reduced considerably by the phytic acid and possibly other constituents of some plant foods. Those consuming diets with an iron bio availability of 5 percent have no iron stores and they are iron deficient. Heme iron absorption is fairly constant approximately 25 3 4 whereas nonheme iron absorption is poor and highly variable 5 8.

Similar results were obtained when absolute iron intake was compared on the basis of food consumption. This is mainly because of the influence of various dietary factors on nonheme iron absorption. Because these factors may be especially important in vegetarian diets this paper will review nutritional concerns about trace element bioavailability from vegetarian diets with emphasis on iron and zinc.