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 |
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