Factors affecting iron absorption and the role of fortification in enhancing iron levels

Abstract

Iron is an important micronutrient required for a number of biological processes including oxygen transport, cellular respiration, the synthesis of nucleic acids and the activity of key enzymes. The World Health Organization has recognised iron deficiency as the most common nutritional deficiency globally and as a major determinant of anaemia. Iron deficiency anaemia affects 40% of all children between the ages of 6 and 59 months, 37% of mothers who are pregnant and 30% of women between the ages of 15 and 49 years worldwide. Dietary iron exists in two main forms known as haem iron and non‐haem iron. Haem iron is obtained from animal sources such as meat and shows higher bioavailability than non‐haem iron, which can be obtained from both plant and animal sources. Different components in food can enhance or inhibit iron absorption from the diet. Components such as meat proteins and organic acids increase iron absorption, while phytate, calcium and polyphenols reduce iron absorption. Iron levels in the body are tightly regulated since both iron overload and iron deficiency can exert harmful effects on human health. Iron is stored mainly as haemoglobin and as iron bound to proteins such as ferritin and hemosiderin. Iron deficiency affects individuals at increased risk due to factors such as age, pregnancy, menstruation and various diseases. Different solutions for iron deficiency are applied at individual and community levels. Iron supplements and intravenous iron can be used to treat individuals with iron deficiency, while various types of iron‐fortified foods and biofortified crops can be employed for larger communities. Foods such as rice, flour and biscuits have been used to prepare fortified iron products. However, it is important to ensure the fortification process does not exert significant negative effects on organoleptic properties and the shelf life of the food product.

Does Dietary Supplement Use Increase Micronutrient Intake Adequacy in Healthy Adults with Habitual Omnivorous, Vegetarian, Vegan, and Low-Carbohydrate High-Fat Diets?

“…Magnesium bioavailability, for example, is lower with high phytic acid intake, as often seen in the vegan group [ 53 ]. Iron bioavailability is higher from animal sources in the form of heme-iron, but it is also dependent on other dietary factors such as intake of vitamin C [ 54 ]. Additionally, some micronutrients in doses lower than the RV do not cause clinical effects; for example, molybdenum was researched for its positive effects on treating anemia and arthritis, but healthy adults are unlikely to develop clinical deficiencies [ 55 ].…”

DIFFERENT CLASSES OF NUTRIENTS ADDED TO THE DIET INFLUENCE MEAT QUALITY IN ARBOR ACRES MEAT CROSS BROILER CHICKEN (Gallus gallus L.)

“…В рационе человека железо присутствует в двух формах -как гемовое Fe(II) (содержится в мясе сельскохозяйственных животных и рыбы) и негемовое (содержащееся в овощах и молочных продуктах). Усвоение гемового железа в 2-3 раза выше (50-87 %), чем негемового (2-20 %) (51,52). Еще одним элементом, количество которого в нашем исследовании значительно увеличилось, был кобальт.…”