front |1 |2 |3 |4 |5 |6 |7 |8 |9 |10 |11 |12 |13 |14 |15 |16 |17 |18 |19 |20 |21 |22 |23 |24 |25 |26 |27 |28 |29 |30 |31 |32 |review

Faciliatator		Inhibitors
Beef, pork, liver, chicken, fish	+++	Wheat bran, tea, nuts, legumes, leafy vegetables	+++
Orange, pear, applie, pineapple juices	+++/++	Coffee, maize	+++/++
Plum, banana, mango	++/+	Rice	++/+
Carrot, potato, pumpkin, broccoli, cauliflower, tomato	++/+	Egg	+
Salad (lettuce, tomato, green pepper, cucumber)	+	Spinach	+

On the other hand, non-heme Iron absorption can be affected by other dietary constituents, which can inhibit or enhance it, as shown in the table.
These effects are due to the presence of different nutrients or substances which affect iron absorption by 3 mechanisms: Chemical reactions, effect on intestinal or mucosal funtions and competition for transport protein.
For example, ascorbic acid and aminoacids form soluble monomeric complexes which promote Iron absorption. Ascorbic acid also increases Iron absorption by reducing from Fe+++ to Fe++, which is more soluble.
On the other hand, chelating compounds (polyphenoles, phospahates, carbonates and oxalates form large polymers, reducing Iron bioavailability.
Several studies showed an inhibitory effect of calcium on Iron absorption, but other authors have not found this relationship.
Iron dose: There is a negative relationship between Iron dose and percentage of Iron absorbed.
It is necessary to comprehend the role of dietary factors – iron content, phisicocemical form and the influence of other dietary factors – in order to understand the nutritional value of different diets and their participation in the process of IDA and its control.

front |1 |2 |3 |4 |5 |6 |7 |8 |9 |10 |11 |12 |13 |14 |15 |16 |17 |18 |19 |20 |21 |22 |23 |24 |25 |26 |27 |28 |29 |30 |31 |32 |review