Principles of DieteticsDifficulty 2/5
Which factor most increases non-heme iron absorption when eaten at the same meal?
- ATannins from black tea taken immediately after the meal
- BPhytates from whole grains and legumes present in the dish
- CAscorbic acid from a citrus fruit or juice served with the meal
- DCalcium from a glass of milk consumed alongside the meal
Show answer and rationale
Correct: C. Vitamin C reduces ferric to ferrous iron and forms a soluble complex, substantially improving non-heme absorption. Calcium, tannins and phytates all inhibit it.
- D — Calcium competes with iron and reduces absorption.
- A — Tannins bind iron and inhibit absorption.
- B — Phytates chelate iron and reduce bioavailability.