Iron absorption from typical Colombian diets

Abstract The availability and daily absorption of iron was determined in diets consumed by volunteers belonging to the lower-middle and lower socioeconomic strata of the Central and Oriental regions of Colombia. Differences in non-heme iron absorption from meals can be attributed to the content of vitamin C and to the presence of eggs. Heme iron absorption provided 38% and 56% of the total iron absorption in normal subjects from diets of the Central and Oriental regions respectively. The total iron absorption were 1.04 and 0.60 mg of iron in normal subjects consuming diets of the Central and Oriental regions, and 1.54 and 1,00 mg of iron in iron deficients. These data may be used to correlate the prevalence of iron deficiency in these populations with their respective diet and to guide fortification programs.