The effect of dietary proteins on iron bioavailability in man.

Abstract

Normal iron nutriture in human beings depends on an adequate supply of bioavailable dietary iron. The. quantity of food iron absorbed from any meal is determined not only by the amount, but also the form of iron present, and the composition of the meal (Monsen et al., 1978). The complex diets of adults living in Western countries generally contain relatively large amounts of animal tissue and ensure both a stable iron supply and adequate absorption. Factors affecting bioavailability may be a much more important determinant of adequate iron nutrition in the relatively monotonous vegetable diets of developing countries (Bothwell et al., 1979). Unfortunately, even in Western nations, the diets of infants and children (infant formulas, infant cereals, and weaning foods) tend to be less varied. They contain little animal tissue and do not always include foods that naturally promote iron absorption. An adequate supply of bioavailable iron is essential during this period of life because of the iron demands of growth (Stekel, 1984) and because iron stores have not yet been accumulated. Therefore, careful attention must be paid to iron content and its bioavailability in foods prepared for infants and children.