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Interaction of vitamin C and iron
Annals of the New York Academy of Sciences
|January 1, 1980
Summary
Ascorbic acid significantly enhances nonheme iron absorption, especially in vegetable-based meals. However, its high cost and instability limit its use in combating iron deficiency anemia.
Area of Science:
- Nutritional Science
- Gastroenterology
- Biochemistry
Background:
- Dietary iron absorption occurs from heme and nonheme iron pools.
- Nonheme iron absorption is highly influenced by meal composition.
- Heme iron absorption is efficient and less affected by other meal components.
Purpose of the Study:
- To investigate the role of ascorbic acid in enhancing nonheme iron absorption.
- To understand the mechanisms by which ascorbic acid influences iron bioavailability.
- To identify limitations of using ascorbic acid for iron deficiency anemia prevention.
Main Methods:
- The study focuses on the differential absorption of heme and nonheme iron.
- It examines the effect of ascorbic acid on nonheme iron absorption in various meal contexts.
- The mechanism of ascorbic acid's action on iron solubility at different pH levels is explored.
Main Results:
- Ascorbic acid is a potent enhancer of nonheme iron absorption, counteracting inhibitors like tea and calcium.
- Enhancement is dose-dependent in vegetable meals and less pronounced with meat, fish, or poultry.
- Ascorbic acid facilitates iron absorption by forming a soluble ferric iron chelate at duodenal pH.
Conclusions:
- Ascorbic acid effectively improves nonheme iron bioavailability, particularly from plant-based diets.
- Its application in public health initiatives is hindered by cost and storage instability.
- Further research may be needed to overcome these practical limitations for widespread use.