Iron Bioavailability from Diets Consumed by Different Socioeconomic Strata of the Venezuelan Population

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Abstract
The iron bioavailability from three typical diets consumed by socioeconomic stratum IV (SES IV—working class) of the Venezuelan population was determined by the extrinsic label method. Although the iron content of the SES IV diets was about the same (250 µmol/d) as that of upper (SES I–III) and lower (SES V) socioeconomic strata diets, iron-replete subjects absorbed 43 and 61% more iron from the SES I–III diets than from the SES IV and V diets, respectively, and absorption from the main meal of the SES I–III diets was 100% greater. However, iron deficient subjects absorbed about the same amount of iron (45 µmol/d) from the SES IV diets as from the SES I–III diets. The SES I–III diets contained more iron absorption enhancers (ascorbic acid and meat protein) and less of the inhibitor phytate, than the SES IV and V diets. Iron absorption from the meals of four diets consumed at different times during the day was also measured. There was no significant difference in the percentage iron absorption from the same meals eaten in the morning after an overnight fast, and when eaten at the customary time of day.