Summary
This review by Hurrell and Egli, published in the Journal of Trace Elements in Medicine and Biology, synthesises evidence on the factors governing iron bioavailability from the diet. It distinguishes between haem and non-haem iron sources and examines how specific dietary components — including phytic acid, polyphenols, and ascorbic acid — modulate intestinal iron absorption. The paper is widely cited as a reference work for understanding how dietary composition influences iron status, particularly in populations at risk of deficiency.
UK applicability
The findings are broadly applicable to UK dietary contexts, particularly given public health concerns around iron deficiency in women of reproductive age and in populations consuming plant-based diets; UK nutritional guidelines and dietary advice on iron are informed by the same evidence base this review synthesises.
Key measures
Iron absorption (% fractional absorption); relative bioavailability of haem vs non-haem iron; effect sizes of dietary enhancers and inhibitors on iron uptake
Outcomes reported
The paper examines the extent to which dietary constituents — including enhancers such as ascorbic acid and inhibitors such as phytates, polyphenols, and calcium — affect the absorption of iron from foods. It likely reports on relative bioavailability estimates across food types and dietary patterns.
Topic tags
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