HEME IRON RELATIVE TO TOTAL DIETARY INTAKES OF IRON uri icon

abstract

  • Iron deficiency is a common nutritional anomaly encountered in surveys in diverse populations throughout the world. Etiological factors, including gastrointestinal disorders such as gastric ulcers or ulcerative colitis have a significant effect on and may cause this nutritional disorder. Research has indicated that dietary iron is found predominantly as either heme (absorbable) iron or as nonheme (less readily absorbable) iron. The absorption of nonheme iron is enhanced by the presence, in the diet, of certain factors, mainly ascorbic acid and meat, fish or poultry. Certain inhibitors and their effects have also been identified. Understanding the mechanism and regulation of intestinal iron absorption and the relationship to absorbable iron versus total iron intakes is of importance. This paper includes a review of the following information: food sources of both types of iron; factors affecting absorption enhancers and inhibitors; and physiological states affecting iron absorption. Meats serve as a source of heme iron as well as having a promoting effect on absorption of nonheme iron. Copyright 1986, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD QUALITY

author list (cited authors)

  • SWEETEN, M. K., SMITH, G. C., & CROSS, H. R.

citation count

  • 1

complete list of authors

  • SWEETEN, MK||SMITH, GC||CROSS, HR

publication date

  • January 1986

publisher