Discuss factors that influence the bioavailability of dietary iron

Question

What will be an ideal response?

Answer 1

Meats, fish, and poultry contribute the most iron per serving; other protein-rich foods such as legumes and eggs are also good sources. Although an indispensable part of the diet, foods in the milk group are notoriously poor in iron. Grain products vary, with whole-grain, enriched, and fortified breads and cereals contributing significantly to iron intakes. Finally, dark greens (such as broccoli) and dried fruits (such as raisins) contribute some iron.

The bioavailability of iron is high in meats, fish, and poultry, intermediate in grains and legumes, and low in most vegetables, especially those containing oxalates such as spinach. As mentioned earlier, the amount of iron ultimately absorbed from a meal depends on the combined effects of several enhancing and inhibiting factors. For maximum absorption of nonheme iron, eat meat for the MFP factor and fruits or vegetables for vitamin C. The iron of baked beans, for example, will be enhanced by the MFP factor in a piece of pork served with them. The iron of bread will be enhanced by the vitamin C in a slice of tomato on a sandwich.