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Iron absorption from ferritin and ferric hydroxide

D P Derman, T H Bothwell, J D Torrance

    Scandinavian Journal of Haematology
    |July 1, 1982
    PubMed
    Summary

    Iron absorption from ferritin and ferric hydroxide is low but significantly enhanced by ascorbic acid in maize porridge. Dietary factors profoundly influence the bioavailability of these iron forms.

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    Area of Science:

    • Nutrition Science
    • Human Physiology
    • Biochemistry

    Background:

    • Dietary iron absorption is crucial for preventing iron deficiency anemia.
    • Non-haem iron, found in plant-based foods, has variable bioavailability.
    • Ferritin and ferric hydroxide are less bioavailable iron forms compared to the common dietary non-haem iron pool.

    Purpose of the Study:

    • To compare the iron absorption from ferritin and ferric hydroxide in multiparous women.
    • To investigate the effect of maize porridge and ascorbic acid on the absorption of iron from these sources.

    Main Methods:

    • Absorption of iron from ferritin and ferric hydroxide was measured in 35 multiparous women.
    • Iron sources were administered in water, maize porridge, and maize porridge with added ascorbic acid.

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  • Geometric mean absorption percentages were calculated.

    • Main Results:

    • Geometric mean iron absorption from ferritin was 0.7% and from ferric hydroxide was 2.4% when administered in water.
    • Absorption decreased to 0.4% for both ferritin and ferric hydroxide when consumed with maize porridge.
    • Ascorbic acid significantly enhanced absorption: 12.1% for ferritin and 10.5% for ferric hydroxide in maize porridge.

    Conclusions:

    • The bioavailability of iron from ferritin and ferric hydroxide is highly dependent on dietary context.
    • Enhancing ligands like ascorbic acid increase the absorption of iron from these less available sources.
    • Dietary matrix significantly impacts iron absorption, influencing its entry into the common non-haem dietary iron pool.