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Vitamin C, the common cold, and iron absorption

J D Cook, E R Monsen

The American Journal of Clinical Nutrition

|February 1, 1977

Summary

High-dose vitamin C (ascorbic acid) significantly increases iron absorption, especially from plant-based meals. This common supplementation practice may lead to excessive iron intake for many individuals.

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Area of Science:

Nutrition Science
Human Physiology
Dietary Supplementation

Background:

Many people consume high doses of vitamin C (ascorbic acid) to prevent or reduce upper respiratory infections.
The impact of this widespread vitamin C supplementation on iron balance in the body is not fully understood.

Purpose of the Study:

To investigate the effect of supplemental ascorbic acid on iron absorption.
To quantify the dose-dependent relationship between ascorbic acid intake and iron absorption.

Main Methods:

Radioiron absorption tests were conducted in 63 male subjects using a semisynthetic meal.
Ascorbic acid was added to the meal in varying amounts, ranging from 25 mg to 1,000 mg.
A telephone survey assessed supplemental ascorbic acid intake in 100 individuals.

Main Results:

Iron absorption increased proportionally with the amount of ascorbic acid added, with absorption ratios ranging from 1.65 to 9.57.
The enhancing effect of ascorbic acid on iron absorption was less pronounced when the meal contained meat.
A significant increase in daily iron absorption (2- to 3-fold) was observed based on typical population intake levels of supplemental ascorbic acid.

Conclusions:

Supplemental ascorbic acid, particularly in high doses, markedly enhances iron absorption.
Common intake levels of vitamin C supplements can lead to a substantial increase in daily iron absorption.
This heightened iron absorption may have implications for iron balance, especially in individuals not consuming meat.

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