Significance of iron bioavailability for iron recommendations |
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Authors: | W van Dokkum |
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Institution: | (1) TNO-Nutrition and Food Research, PO Box 360, 3700 AJ Zeist, The Netherlands |
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Abstract: | Recently, recommended dietary allowances (RDA) have been formulated by the Dutch Nutrition Council for minerals and trace
elements, including iron (Fe). For some population groups in the Netherlands, it is questionable whether they easily meet
the Fe recommendation. An increase in Fe intake is not always possible, but “manipulation” of Fe bioavailability ultimately
may result in better Fe utilization. Various factors are known to affect Fe bioavailability. Generally, much attention is
paid to diet-related factors, such as inhibitors and enhancers of Fe availability for absorption. Factors such as pH, oxidation
potential, structure of food, and time of digestion often are overlooked. Of the diet-related factors, heme Fe and ascorbic
acid have a strong positive effect on Fe availability for absorption, whereas oxalate and polyphenols seem to be strong inhibitors
of Fe availability. Because of the many interactions that may occur simultaneously, the net effect of the various combined
factors in a meal is not equal to the sum of the individual factors. |
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Keywords: | Recommended dietary allowances iron bioavailability absorption utilization ascorbic acid heme iron oxalate polyphenols |
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