Iron Bioavailability in Nutritional Interventions
Summary
Iron bioavailability refers to the proportion of dietary iron that is absorbed and utilised for physiological functions. In the context of nutritional interventions, improving iron bioavailability is crucial to addressing anaemia and micronutrient deficiencies worldwide. Dietary enhancers such as ascorbic acid and certain prebiotics can increase non-haem iron uptake by reducing inhibitors and promoting a favourable intestinal environment. Conversely, compounds like phytates and polyphenols bind iron and limit its absorption. Crop biofortification and food processing methods—such as degermination of grains or fermentation of legumes—aim to reduce inhibitory factors and enrich iron content. In vitro and in vivo screening tools, including Caco-2 cell assays and avian feeding trials, allow rapid assessment of iron uptake and guide the development of staple crops with optimised iron nutrition. Integrating these approaches supports global fortification programmes, dietary diversification and innovative food products, with the ultimate goal of sustainable improvements in iron status across at-risk populations.
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Iron Bioavailability in Nutritional Interventions publication trend
The graph below shows the total number of articles in iron bioavailability in nutritional interventions across all publications each year (not limited to Nature Index journals).
Technical terms
Iron bioavailability: The fraction of dietary iron that is absorbed and utilised by the body.
Phytate (phytic acid): A plant-derived compound that binds minerals and reduces their absorption in the gut.
Polyphenol: A class of plant compounds that can form complexes with iron and inhibit its uptake.
Prebiotic: A non-digestible dietary component that selectively stimulates growth of beneficial gut bacteria.
Degermination: The process of removing the germ fraction from cereal grains to reduce anti-nutrient levels and improve mineral availability.
References
- Effects of Pea (Pisum sativum) Prebiotics on Intestinal Iron-Related Proteins and Microbial Populations In Vivo (Gallus gallus). Nutrients (2024).
- Sensory Acceptability of Multiple-Micronutrient-Fortified Lentils in Bangladesh. Foods (2024).
- Iron bioavailability of maize (Zea mays L.) after removing the germ fraction. Frontiers in Plant Science (2023).
- The Combined Application of the Caco-2 Cell Bioassay Coupled with In Vivo (Gallus gallus) Feeding Trial Represents an Effective Approach to Predicting Fe Bioavailability in Humans. Nutrients (2016).
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