Absorption from iron tablets given with different types of meals

Area of Science:

• Nutritional Science
• Gastroenterology
• Pharmacokinetics

Background:

• Iron deficiency anemia remains a global health concern.
• Dietary factors significantly influence oral iron absorption.
• Understanding meal composition's impact on iron supplements is crucial for efficacy.

Purpose of the Study:

• To investigate the effect of different meal types on iron absorption from oral tablets.
• To compare iron absorption rates with standard and slow-release iron formulations.
• To identify meal components that may enhance or inhibit iron absorption.

Main Methods:

• 153 subjects consumed iron tablets with five distinct meals: hamburger, breakfast, Latin American, and two Southeast Asian (with/without fish).
• Iron absorption was measured relative to a reference dose taken on an empty stomach.
• Comparison included standard tablets and slow-release formulations.

Main Results:

• Rice-based meals increased iron absorption by approximately 40% compared to other meals.
• Overall meal consumption decreased iron absorption by 50-60% versus fasting.
• Slow-release tablets boosted absorption by ~30%, except with rice meals where it remained unchanged.
• Meal composition (meat, fish, phytates) did not significantly affect absorption with standard tablets.

Conclusions:

• Rice-based meals uniquely enhance iron absorption from standard oral tablets.
• Slow-release iron formulations mitigate meal-specific absorption variations.
• Dietary context, particularly rice, plays a significant role in iron supplement bioavailability.