New Research on Iron and Vitamin C.Most of us know that the form of iron found in plants (called non-heme iron) is not absorbed Absorbed 1. In a general business sense, when a cost is treated as an expense instead of being passed on to the customer in the form of higher prices. 2. In underwriting, when an issue has been completely sold to the public. 3. as well as heme iron Heme iron, iron of the blood, is the source of nearly all of the iron nutrient content of meat in the diet. The distinction is that certain things like coffee and tea can interfere with absorption of non-hemetic iron, whereas hemetic iron is digested as well. , found in animal products. Vegetarians are often taught that vitamin C vitamin C or ascorbic acid Water-soluble organic compound important in animal metabolism. Most animals produce it in their bodies, but humans, other primates, and guinea pigs need it in the diet to prevent scurvy. improves the absorption of non-heme iron so that to maximize iron absorption from vegetarian vegetarian /veg·e·tar·i·an/ (vej?e-tar´e-an) 1. one who practices vegetarianism. 2. pertaining to vegetarianism. veg·e·tar·i·an n. One who practices vegetarianism. meals, meals should include orange juice, tomato products, or other good sources of vitamin C. There is a great deal of variation from one individual to another in the amount of iron that is absorbed. A recent study found that this individual variability accounts for more than half of the variability in iron absorption, while vitamin C accounts for only about 8% of the variability. However, food sources of vitamin C can still improve iron absorption, although perhaps not as much as was once believed. Because of the benefits of both substances, it is still important for vegetarians to include good sources of both iron and vitamin C in their diets. Cook JD, Reddy MB. 2001. Effect of ascorbic acid intake intake /in·take/ (in-tak´) the substances, or the quantities thereof, taken in and utilized by the body. intake, n the substance or quantities thereof taken in and used by the body. on nonheme-iron absorption from a complete diet. Am J Clin Nutr 73: 93-98. |
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