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[Effect of altitude on iron absorption]

F Pizarro1, N Zavaleta, E Hertrampf

  • 1Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago de Chile.

Archivos Latinoamericanos De Nutricion
|October 1, 1998
PubMed
Summary

Living at high altitudes does not significantly increase iron absorption. This study found similar iron absorption rates in healthy women residing at high altitudes compared to those at lower elevations.

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Area of Science:

  • Human physiology
  • Nutritional science
  • Altitude medicine

Background:

  • Iron bioavailability is crucial for human health, especially in diverse environments.
  • High-altitude living presents unique physiological challenges that may affect nutrient absorption.
  • Understanding iron absorption in highlanders is important for public health and nutrition strategies.

Purpose of the Study:

  • To evaluate and compare iron bioavailability in individuals residing at high altitudes versus low altitudes.
  • To determine if high-altitude living influences iron absorption from both a reference dose and a standard diet.

Main Methods:

  • Utilized the extrinsic tag radioisotope technique with 55Fe and 59Fe to measure iron absorption.
  • Included 24 healthy women (ages 28-45), divided into a high-altitude group (Huancayo, Peru; 3450 m.a.s.l.) and a control group (Santiago, Chile; 630 m.a.s.l.).

Related Experiment Videos

  • Assessed iron absorption from a ferrous ascorbate reference dose and a standard wheat flour diet.

    • Main Results:

    • Iron absorption from ferrous ascorbate was comparable between the high-altitude (32.0%) and control (31.1%) groups.
    • Geometric mean iron absorption from the standard diet was also similar: 9.0% in the high-altitude group versus 6.9% in the control group (not significant).

    Conclusions:

    • High-altitude residence does not appear to significantly enhance iron absorption in healthy women.
    • The findings suggest that physiological adaptations to altitude do not lead to increased iron uptake from the diet.