Tea, coffee and wine contain tannins that reduce iron absorption by binding to the iron and carrying it out of the body. Phytates and fibres found in wholegrains such as bran can reduce the absorption of iron and other minerals.
Inhibitors of iron absorption include phytate, which is a compound found in plant-based diets that demonstrate a dose-dependent effect on iron absorption. Polyphenols are found in black and herbal tea, coffee, wine, legumes, cereals, fruit, and vegetables and have been demonstrated to inhibit iron absorption.
The most important inhibitors of iron uptake are phytic acid/phytates, polyphenols/tannins, proteins from soya beans, milk, eggs, and calcium.
Tea, coffee and wine contain tannins that reduce iron absorption by binding to the iron and carrying it out of the body. Phytates and fibres found in wholegrains such as bran can reduce the absorption of iron and other minerals.
An in vitro study that examined the interaction between iron and antacids, including magnesium oxide, revealed that magnesium oxide can cause iron malabsorption by decreased pH and formation of macromolecular polymer, even in the case of sodium ferrous citrate [10].
Choose foods containing vitamin C to enhance iron absorption
You can enhance your body's absorption of iron by drinking citrus juice or eating other foods rich in vitamin C at the same time that you eat high-iron foods. Vitamin C in citrus juices, like orange juice, helps your body to better absorb dietary iron.
Take vitamin C with your source of iron.
Vitamin C increases absorption of both heme and non-heme iron absorption. Four ounces (1/2 cup) of orange juice is enough to increase iron absorption. Other sources of vitamin C include citrus fruit, fresh bell peppers, strawberries, cantaloupe, and fresh broccoli.
Iron-Rich Foods
Heme iron is found in meat, fish and poultry. It is the form of iron that is most readily absorbed by your body. You absorb up to 30 percent of the heme iron that you consume. Eating meat generally boosts your iron levels far more than eating non-heme iron.
Absorption enhancing factors are ascorbic acid and meat, fish and poultry; inhibiting factors are plant components in vegetables, tea and coffee (e.g., polyphenols, phytates), and calcium. After identifying these factors their individual impact on iron absorption is described.
While proteins from meats have been reported in the literature to enhance the absorption of non-heme iron, other proteins, such as those from egg, are known to inhibit iron absorption.
Lack of improvement most commonly is due to poor adherence with therapy, but alternative causes including malabsorption or ongoing bleeding should also be considered. It is important to assess for side effects of iron therapy, such as constipation, that may impede adherence.
To sum up, total iron absorption is similar in both cooked and raw bananas. The banana matrix does not affect iron absorption and is a potential effective target for genetic modification for iron biofortification.
The relationship among vitamin B-12, folate and iron is a good example of the complex way in which some essential nutrients help keep your body healthy. Vitamin B-12 is indirectly responsible for raising your blood iron level to keep it in a healthy range.
Calcium decreases iron absorption. In order to maximize iron absorption, iron supplements should be taken two hours apart from calcium-rich foods (milk, cheese) or calcium supplements [87].
In most cases, iron and magnesium are safe to supplement together. However, be careful with the form of magnesium you choose. There is some evidence showing an interaction between iron and antacids, including magnesium oxide 8.
Abstract. Background: Although in vitro studies show that iron absorption can be inhibited by magnesium laxatives such as magnesium oxide, taking oral iron supplements with magnesium laxatives is not considered a clinical problem.
For these people, it is wise to limit foods that hinder iron absorption during their high iron meals. Chocolate, tea, and dark green leafy vegetables contain oxalates. Oxalates impair the absorption of non-heme iron. Eat these foods separately from high iron foods.
There is 0.3 mg of iron in one-third of a medium avocado. That's 2% of the daily value (DV) of iron. Nutrient-rich avocados contain nearly 20 vitamins, minerals, and phytonutrients. Learn more about the benefits of avocado here.
Blueberry inhibits the absorption of non-heme iron.
– It usually takes 2 to 3 weeks of taking regular iron supplements before your symptoms start to improve. – You may need to keep taking iron for several months to build up your iron reserves and keep your anemia from returning. Take your pills for as long as your doctor recommends, even if your symptoms have improved.
If you take iron supplements, waiting at least one hour before having your coffee is best. This is because coffee and other caffeinated drinks can reduce iron absorption in the body. Waiting for an hour can give your body enough time to absorb the iron properly.