Bioavailability of dietary iron in human: an updated overview
1989
Sukanta, S.
Absorption of dietary iron vary from meal to meal which is modified by its composition (bioavailability). The absorption of heme iron is always greater than non-heme iron. Absorption of non-heme iron is affected by many factors while only bioavailability factor of heme iron may be the amount of meat in the meal. Meat, fish, poultry and low molecular weight organic acids viz., ascorbic acid, citric acid, tartaric acid and malic acid are demonstrated as enhancers of iron absorption. Synthetic complexing agents (e.g., EDTA) as well as specific inhibition of non-heme iron. The purified form of these substances or synergism in foods may act to reduce absorption. Polyphenolic compounds present specially in tea and coffee also inhibit absorption of non-heme iron to a great extent. The generalization that iron of plant origin have low bioavailability may not true for vegetables but for legumes and cereals.
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