Iron Deficiency Anemia: Diet and Bioavailability
Author: dr. Dava
Diet therapy
Dietary iron containing a variety of nuts and seeds, as well as red meat and egg yolk. They are low in iron milk products, potatoes and fresh fruit. The content in plants varies with growing conditions. Plant Iron is absorbed less readily than iron from animal sources. To prevent or correct the deficiency of this element, its bioavailability in food is more important than total iron in the diet.
Bioavailability of dietary iron
Several factors influence the bioavailability of dietary iron. The rate of absorption depends on the state of the deposition of the person, the more diminished the deposits are coughing absorb more iron. The absorption also depends on how exists in the diet. Heme iron (meat, fish and birds) is better absorbed than nonheme (grains, vegetables and fruits).
Heme iron is absorbed between 15-35% depending on the value of deposits in the body. The heme iron is absorbed between 3 and 8% depending on the number of factors that increase their absorption into the meat, fish and birds, and the presence of ascorbic acid which acts as a stimulant of non-heme iron absorption.