Question

for each of the factors, indicate whether it contributes to an increase or decrease in iron bioavailability. labels soaking beans or grains heme iron medications that reduce stomach acidity vitamin c phytic acid high intake of calcium drop zones reset all factors that increase iron bioavailability (1/2) factors that decrease iron bioavailability (2/2)

Explanation:

• Factors that Increase Iron Bioavailability:
• Heme Iron: Heme iron (from animal sources) has higher bioavailability than non - heme iron.
• Vitamin C: Vitamin C enhances the absorption of non - heme iron by reducing it to a more absorbable form.
• Soaking beans or grains: Soaking reduces phytic acid (an inhibitor of iron absorption) content, thus increasing iron bioavailability.
• Factors that Decrease Iron Bioavailability:
• Medications that reduce stomach acidity: Stomach acid helps in iron absorption (especially non - heme iron), so reducing acidity decreases bioavailability.
• Phytic acid: Phytic acid binds to iron and inhibits its absorption.
• High intake of calcium: Calcium can interfere with iron absorption, reducing its bioavailability.

Answer:

• Factors that Increase Iron Bioavailability: Heme Iron, Vitamin C, Soaking beans or grains
• Factors that Decrease Iron Bioavailability: Medications that reduce stomach acidity, Phytic acid, High intake of calcium