Piskin Elif, Cianciosi Danila, Gulec Sukru, Tomas Merve, Capanoglu Esra
Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey.
Faculty of Medicine, Department of Clinical Sciences, Polytechnic University of Marche, via Pietro Ranieri, 60131 Ancona, Italy.
ACS Omega. 2022 Jun 10;7(24):20441-20456. doi: 10.1021/acsomega.2c01833. eCollection 2022 Jun 21.
Iron is an essential element for human life since it participates in many functions in the human body, including oxygen transport, immunity, cell division and differentiation, and energy metabolism. Iron homeostasis is mainly controlled by intestinal absorption because iron does not have active excretory mechanisms for humans. Thus, efficient intestinal iron bioavailability is essential to reduce the risk of iron deficiency anemia. There are two forms of iron, heme and nonheme, found in foods. The average daily dietary iron intake is 10 to 15 mg in humans since only 1 to 2 mg is absorbed through the intestinal system. Nutrient-nutrient interactions may play a role in dietary intestinal iron absorption. Dietary inhibitors such as calcium, phytates, polyphenols and enhancers such as ascorbic acid and proteins mainly influence iron bioavailability. Numerous studies have been carried out for years to enhance iron bioavailability and combat iron deficiency. In addition to traditional methods, innovative techniques are being developed day by day to enhance iron bioavailability. This review will provide information about iron bioavailability, factors affecting absorption, iron deficiency, and recent studies on improving iron bioavailability.
铁是人类生命必需的元素，因为它参与人体的许多功能，包括氧气运输、免疫、细胞分裂和分化以及能量代谢。铁稳态主要由肠道吸收控制，因为人体没有活跃的铁排泄机制。因此，高效的肠道铁生物利用度对于降低缺铁性贫血的风险至关重要。食物中的铁有两种形式，血红素铁和非血红素铁。人类每日膳食铁的平均摄入量为10至15毫克，因为只有1至2毫克通过肠道系统被吸收。营养素之间的相互作用可能会影响膳食中铁在肠道的吸收。膳食抑制剂如钙、植酸盐、多酚以及增强剂如抗坏血酸和蛋白质主要影响铁的生物利用度。多年来已经进行了大量研究以提高铁的生物利用度并对抗缺铁。除了传统方法外，创新技术也在日益发展以提高铁的生物利用度。本综述将提供有关铁生物利用度、影响吸收的因素、缺铁以及近期提高铁生物利用度研究的信息。
