In overweight and obese women, dietary iron absorption is reduced and the enhancement of iron absorption by ascorbic acid is one-half that in normal-weight women
Cepeda-Lopez AC, Melse-Boonstra A, Zimmermann MB, Herter-Aeberli I
Published in The American Journal of Clinical Nutrition, Vol. 102, pp. 1389-1397
Methodology
Stable-isotope crossover study in 62 healthy non-anaemic women comparing iron absorption from wheat-based test meals with and without 31.4 mg ascorbic acid, in normal-weight versus overweight/obese groups, with hepcidin and inflammation measured.
Key Findings
Iron absorption with ascorbic acid was 29.5% in normal-weight versus 16.6% in overweight/obese women; the enhancement produced by ascorbic acid was about half as large in the overweight/obese group.
Conclusions
Ascorbic acid still enhances non-heme iron absorption but its effect is substantially blunted by adiposity-related inflammation and raised hepcidin.
Limitations
Single test-meal design, women only, no long-term iron status endpoints.
Supplements Studied
Geometric mean iron absorptions were 29.5% in normal-weight and 16.6% in overweight and obese women from meals with ascorbic acid.
Outcomes Measured
Geometric mean iron absorptions were 29.5% in normal-weight and 16.6% in overweight and obese women from meals with ascorbic acid.
Study Details
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Disclosures
Funding
Swiss Federal Institute of Technology (ETH Zurich) / academic
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