Final answer:
Iron absorption is influenced by dietary constituents and the body's pH levels. An acidic environment enhances iron solubility and absorption, while substances like phosphate, phytic acid, and oxalic acid reduce absorption by forming insoluble compounds. Proteins and certain anemic conditions can increase absorption, whereas achlorhydria, alkali, and copper deficiency can impair it.
Step-by-step explanation:
The absorption of iron from food is influenced by multiple factors in the diet. A diet high in phosphate, phytic acid and oxalic acid decreases iron absorption due to the formation of insoluble iron compounds. Iron is most commonly found in the ferric form (Fe³+) in foods and requires an acidic environment of the gastrointestinal tract for optimal absorption, where it is broken down and converted to the ferrous state (Fe²+) making it more soluble and hence more readily absorbed.
Iron absorption is enhanced by the presence of protein, as proteins can form soluble iron chelates, which aids in the absorption process. Moreover, conditions like pernicious anaemia and hypoplastic anaemia also increase the absorption of iron. Conversely, conditions that lead to a lower acidity in the stomach, such as achlorhydria or the administration of alkali, as well as copper deficiency, impair iron absorption. Furthermore, excessive iron intake can lead to a decrease in the absorption of other essential minerals such as calcium and phosphorus