Question

Which of the following is associated with increased iron absorption?

a) Tea
b) Calcium
c) Vitamin C
d) Coffee
e) Phosphorus

Answer 1

Vitamin C is associated with increased iron absorption, as it helps reduce iron to a more soluble form and forms a soluble complex, whereas substances like tea and coffee can inhibit absorption.

Step-by-step explanation:

The factor associated with increased iron absorption from the options provided is Vitamin C. Elements such as phosphorus, calcium, and compounds like phytic acid can form insoluble compounds with iron, thus decreasing its absorption. However, Vitamin C enhances iron absorption by reducing ferric iron to the more soluble ferrous form, as well as forming a soluble iron-ascorbic acid complex.

Additionally, iron uptake is regulated according to the body's needs, with increased uptake during times of deficiency, such as after blood loss. Substances like tea and coffee contain compounds that can inhibit iron absorption, while protein intake can enhance iron absorption by leading to the formation of soluble iron chelates. It's also worth noting that factors like alcohol consumption can favour iron absorption while excess iron can inversely affect the absorption of other minerals like calcium and phosphorus.

Answer 2

Vitamin C is associated with increased iron absorption because it can reduce ferric iron to the more absorbable ferrous form and helps to form a soluble iron complex. Substances like tea and coffee hinder iron absorption due to their tannin content.

So, the correct answer is c) Vitamin C.

Step-by-step explanation:

Vitamin C is associated with increased iron absorption. Vitamin C enhances iron absorption by reducing ferric iron (Fe3+) to its ferrous form (Fe2+), which is more readily absorbed in the gut. Additionally, vitamin C can form a soluble iron complex that increases iron solubility and uptake. Consuming vitamin C rich foods or taking supplements can help improve the absorption of iron, particularly non-heme iron from plant-based sources.

Conversely, substances such as teas and coffees contain substances known as tannins that can inhibit iron absorption by forming insoluble complexes with it. Similarly, high levels of calcium, phosphorus, and certain dietary fibers can also negatively affect iron absorption by forming other insoluble compounds with iron or by competition for the same absorption pathways.

So, the correct answer is c) Vitamin C.