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Ascorbic acid and iron nutrition.
ASDC J Dent Child 1981 Jan-Feb; 48(1):61-3AJ

Abstract

Iron deficiency anemia is prevalent throughout the world because of the inefficient absorption of nonheme iron which forms the bulk of the iron in the diet. Absorption of this type of iron is impaired by substances in food which reduce its availability. Ascorbic acid reverses the effect of dietary inhibitors and is one of the most powerful known promoters of nonheme iron absorption. It facilitates iron absorption by forming a chelate with the ferric iron in food at the acid pH of the stomach; the chelated iron remains soluble at the alkaline pH of the duodenum. However, the consumption of ascorbic acid with a vegetarian meal containing primarily nonheme iron could improve the absorption of iron for an individual whose diet contains little or no heme iron. Unfortunately, relatively high cost and instability of ascorbic acid during food storage have proven to be major obstacles to its use in combating nutritional iron deficiency in developing countries.

Authors

No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

6936423

Citation

Lynch, S R.. "Ascorbic Acid and Iron Nutrition." ASDC Journal of Dentistry for Children, vol. 48, no. 1, 1981, pp. 61-3.
Lynch SR. Ascorbic acid and iron nutrition. ASDC J Dent Child. 1981;48(1):61-3.
Lynch, S. R. (1981). Ascorbic acid and iron nutrition. ASDC Journal of Dentistry for Children, 48(1), pp. 61-3.
Lynch SR. Ascorbic Acid and Iron Nutrition. ASDC J Dent Child. 1981;48(1):61-3. PubMed PMID: 6936423.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ascorbic acid and iron nutrition. A1 - Lynch,S R, PY - 1981/1/1/pubmed PY - 1981/1/1/medline PY - 1981/1/1/entrez SP - 61 EP - 3 JF - ASDC journal of dentistry for children JO - ASDC J Dent Child VL - 48 IS - 1 N2 - Iron deficiency anemia is prevalent throughout the world because of the inefficient absorption of nonheme iron which forms the bulk of the iron in the diet. Absorption of this type of iron is impaired by substances in food which reduce its availability. Ascorbic acid reverses the effect of dietary inhibitors and is one of the most powerful known promoters of nonheme iron absorption. It facilitates iron absorption by forming a chelate with the ferric iron in food at the acid pH of the stomach; the chelated iron remains soluble at the alkaline pH of the duodenum. However, the consumption of ascorbic acid with a vegetarian meal containing primarily nonheme iron could improve the absorption of iron for an individual whose diet contains little or no heme iron. Unfortunately, relatively high cost and instability of ascorbic acid during food storage have proven to be major obstacles to its use in combating nutritional iron deficiency in developing countries. SN - 1945-1954 UR - https://www.unboundmedicine.com/medline/citation/6936423/Ascorbic_acid_and_iron_nutrition_ L2 - https://medlineplus.gov/vitaminc.html DB - PRIME DP - Unbound Medicine ER -