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Iron availability: An updated review.

M A Amaro López1, F Cámara Martos

  • 1Department of Food Science and Nutrition, University of Córdoba, Campus de Rabanales, Spain. btlamlon@uco.es

International Journal of Food Sciences and Nutrition
|July 16, 2005
PubMed
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Dietary iron intake is crucial for preventing anemia worldwide. This review examines how food components, like ascorbic acid and polyphenols, affect the absorption of heme and non-heme iron, crucial for nutritional strategies.

Area of Science:

  • Human Nutrition and Dietetics
  • Trace Element Metabolism
  • Food Science

Background:

  • Iron deficiency is a significant global health issue, leading to widespread anemia.
  • Adequate dietary iron intake is essential for maintaining iron status and preventing deficiency.
  • Understanding food iron bioavailability is key for developing effective nutritional interventions.

Purpose of the Study:

  • To comprehensively review recent research on dietary factors influencing iron bioavailability.
  • To differentiate the absorption of heme versus non-heme iron from food sources.
  • To identify both established and emerging dietary components affecting non-heme iron absorption.

Main Methods:

  • Systematic literature review of studies published within the last decade.

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  • Analysis of research investigating the impact of various dietary factors on iron absorption.
  • Categorization of iron into heme and non-heme forms to assess differential bioavailability.

    • Main Results:

    • Heme iron exhibits significantly higher bioavailability compared to non-heme iron.
    • Non-heme iron absorption is modulated by numerous dietary factors, including enhancers (e.g., ascorbic acid, caseinophosphopeptides) and inhibitors (e.g., phytic acid, polyphenols).
    • Emerging factors like fructo-oligosaccharides also play a role in modulating iron absorption.

    Conclusions:

    • Dietary strategies to improve iron status must consider the distinct bioavailability of heme and non-heme iron.
    • Knowledge of dietary enhancers and inhibitors is critical for optimizing iron absorption from food.
    • Further research into novel dietary components can inform targeted interventions for iron deficiency anemia.