The following foods can interfere with iron absorption: tea and coffee. milk and some dairy products. foods that contain tannins, such as grapes, corn, and sorghum. foods that contain phytates or phytic acid, such as brown rice and whole-grain wheat products. What reduces the absorption of iron?
Full Answer
You can improve your body's absorption by eating foods containing vitamin C, vitamin A, meat, fish and poultry during your meals. On the other hand, foods containing phytates (cereals and grains), calcium (milk and dairy) and polyphenols (tea and coffee) can hinder iron absorption.
Iron absorption is inhibited by tannins, phytates, and fiber.
Abstract. Studies on human subjects have shown that calcium (Ca) can inhibit iron (Fe) absorption, regardless of whether it is given as Ca salts or in dairy products. This has caused concern as increased Ca intake commonly is recommended for children and women, the same populations that are at risk of Fe deficiency.
minerals that compete with iron for absorption, like calcium, zinc, magnesium, and copper; tea, coffee, and cocoa; and. certain herbs, including peppermint and chamomile.
Some factors that interfere with iron absorption include phytates in legumes, whole grains, and rice; the vegetable proteins in soybeans, other legumes, and nuts; the calcium in milk; and the polyphenols in tea, coffee, grain products, oregano and red wine.
Ascorbic acid: Ascorbic acid appears to be the factor which is most potent in enhancing of iron absorption particularly the non-heme iron in single-meal studies.
Your body can't absorb iron. Conditions like celiac disease, ulcerative colitis, or Crohn's disease can make it harder for your intestines to absorb iron. Surgery such as gastric bypass that removes part of your intestines, and medicines used to lower stomach acid can also affect your body's ability to absorb iron.
Animal proteins such as casein, whey, egg whites, and proteins from plants (soy protein) have been shown to inhibit iron absorption in humans. Oxalic acid is found in spinach, chard, beans, and nuts and acts to bind and inhibit iron absorption.
Iron is well absorbed by healthy adults after ingestion of double-fortified (iron and dextran-coated iodine) table salt and urinary iodine excretion is unaffected.
Copper may interfere with iron absorption by binding to mucosal transferrin. Mobilization of iron from mucosal, reticuloendothelial, and hepatic parenchymal cells may be effected through the action of ceruloplasmin. Copper may also participate in heme synthesis through the action of cytochrome oxidase.
Zinc and iron interact competitively during intestinal absorption. When both nutrients are ingested simultaneously in aqueous solutions at levels commonly used in supplements, there is evidence that an excess of iron inhibits zinc absorption (1,2) and that excess zinc inhibits iron uptake (3).
Although in vitro studies show that iron absorption can be inhibited by magnesium laxatives such as magnesium oxide, taking oral iron supplements with magnesium laxatives is not considered a clinical problem.