Optimizing iron adequacy and absorption to prevent iron deficiency anemia: The role of combination of fortified iron and vitamin C

World Nutrition Journal

View Publication Info
Field Value
Title Optimizing iron adequacy and absorption to prevent iron deficiency anemia: The role of combination of fortified iron and vitamin C
Creator W. Basrowi, Ray
Dilantika, Charisma
Subject iron
iron absorption
vitamin c
iron deficiency anemia
Description Iron is a vital nutrient to promote the availability of tissue oxygen, cell growth and control of differentiation, and energy metabolism.  Preventing Iron Deficiency Anemia (IDA) is necessary because iron is vital to central nervous system growth and development especially in the first years of life. Iron-rich complementary foods are recommended in infants around 6 months of age because iron store is depleted. Better understanding of iron absorption process and factors affecting its absorption and bioavailability is necessary to prevent iron deficiency and can be a dietary strategy to mitigate iron deficiency. Meat and iron-fortified food are the main sources of iron in the diet, and it is essential to introduce supplementary food to improve iron absorption. Additional foods such as cereals, cow milk and soybeans such as phytate, polyphenol and calcium are inhibitors which require care to prevent IDA. Ascorbic acid is an effective iron-absorbing enhancer, which is useful to reduce the effects of any known nonheme iron inhibitor. In iron-fortified foods, Combination use of vitamin C (ascorbic acid) is recommended in molar ratio of 2:1 (with cow's milk and low-phytate cereal foods) and higher molar ratio of 4:1 (with higher phytate such as soybeans).
Publisher Indonesian Nutrition Association
Date 2021-06-29
Type info:eu-repo/semantics/article
Peer-reviewed Article
Format application/pdf
Identifier https://worldnutrijournal.org/OJS/index.php/WNJ/article/view/261
Source World Nutrition Journal; Vol. 5 No. 1-1 (2021): The role and importance of iron : A supplementary papers; 33-39
Language eng
Relation https://worldnutrijournal.org/OJS/index.php/WNJ/article/view/261/208
Rights Copyright (c) 2021 Ray W. Basrowi, Charisma Dilantika

Contact Us

The PKP Index is an initiative of the Public Knowledge Project.

For PKP Publishing Services please use the PKP|PS contact form.

For support with PKP software we encourage users to consult our wiki for documentation and search our support forums.

For any other correspondence feel free to contact us using the PKP contact form.

Find Us


Copyright © 2015-2018 Simon Fraser University Library