Factors influencing the absorption and bioavailability of dietary iron

Absorption of heme iron

Amount of heme iron, especially in meat

Absorption of nonheme iron

Iron status

Amount of potentially available nonheme iron

Balance between positive and negative factors

Positive factors

Meat or fish (factors in meat other than heme iron enhance absorption of nonheme iron)

Negative factors

Certain medications, such as proton pump inhibitors

Phytate (in bran, oats, rye fiber)

Polyphenols (in tea, some vegetables and cereals)

Soy protein

Refer to UpToDate for additional discussions of approaches to improving iron absorption and use of intravenous iron as an alternative to oral iron.

Adapted from: Hallberg L, Rossander-Hulten L, Burne M. Nutritional anemias. In: Nestle Workshop Series, vol 30, Fomon SJ, Zlotkin S (Eds), Vevey/Raven Press, New York 1992. p.170.

Graphic 64874 Version 10.0

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Factors influencing the absorption and bioavailability of dietary iron