Question

1. Identify and discuss common dietary factors that affect the absorption of iron, zinc, and copper.

Answer 1

There are two major sources of food that affects the iron and they are haem iron and non-haem iron. The factors that inhibits the absorption of iron through diet are vegetable protein, oxalic acid, zinc,phytic acid, calcium, eggs, tea and coffee. Compounds in tea called tannins can act as chelators, binding to minerals and inhibiting the body's ability to absorb iron. Eggs contain phosphoprotein, a compound with iron-binding capacity that can impair the absorption of iron. Coffee contains some components which are responsible for the inhibition of absorption of iron and it includes chlorogenic acid, which is found mainly in coffee, cocoa and some herbs. These compounds bind with iron during digestion, making it more difficult to absorb.

The common diet that inhibits the zinc uptake are phytate, fiber, cadmium, etc. Phytate, which is present in staple foods like cereals, corn and rice, has a strong negative effect on zinc absorption and Cadmium can also inhibits zinc absorption.

Ascorbic acid mainly effects the copper absorption in the body.