The Absorption of Radioiron Labeled Foods and Iron Salts in Normal and Iron-Deficient Subjects and in Idiopathic Hemochromatosis

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Abstract
Absorption studies employing radio-iron (Fe59) salts and labeled eggs and vegetables reveal that the iron salt, ferrous chloride, is absorbed in greater quantity by normal subjects and by patients with deficient or excess Fe stores than is Fe present in eggs and vegetables. Egg and vegetable Fe are not absorbed sufficiently to supply adequate iron in the face of increased loss or increased physiological requirements. The absorption of food Fe and ferrous chloride in patients with well-established hemochromatosis is approximately equal to that observed in normal subjects. After the removal of blood by multiple venesections, absorption of ferrous chloride and egg Fe by patients with idiopathic hemochromatosis is markedly increased. Absorption of Fe salts is significantly influenced by dietary factors which may modify the form and solubility of Fe in the lumen of the gastrointestinal tract. Evidence is presented to support previous data in the literature which indicated that the "mucosal block" to Fe absorption is only relative and may not uniformly prevent the excess accumulation of iron in the body.