Summary
This paper, published in Nutrition Reviews in 2006, reviews the dietary and food-preparation strategies available to enhance iron bioavailability, with particular relevance to populations at risk of iron deficiency. It likely synthesises evidence on the roles of ascorbic acid, animal tissue factor, and phytate as modulators of non-haem iron absorption. The review probably offers practical guidance on dietary combinations and food processing approaches to improve iron status without pharmaceutical supplementation.
UK applicability
Although the review is likely international in scope, its findings are broadly applicable to UK public health nutrition, particularly in the context of dietary guidance for vegetarian, vegan, and low-income populations who may have limited access to haem iron sources.
Key measures
Iron absorption (% fractional absorption); serum ferritin; dietary enhancers and inhibitors of iron bioavailability
Outcomes reported
The paper likely examined the effect of dietary factors — such as ascorbic acid, phytate reduction, and meat inclusion — on iron absorption and bioavailability from food. It probably reviewed or synthesised evidence on practical nutritional strategies to improve iron status.
Topic tags
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