Food iron absorption in iron deficiency

Open Access
Publisher Website
Google Scholar
Abstract
The absorption of food iron in relation to the diet was studied in 10 phlebotomized normal young male subjects during 3 to 5 months. The iron absorption was calculated from the net increase of the hemoglobin mass. There was pronounced individual variation in the mean dietary absorption ranging between 1.9 and 5.0 mg. There was no correlation between the amount of iron absorbed and the amount of iron ingested. There was no apparent influence of a high or a low intake of animal products, cereals, vegetables, tea, or alcohol on the individual absorption values. A negative correlation between the iron absorption and the total amount of fecal dry substance was observed. This might be ascribed to an influence of dietary fibers on the absorption of food iron.