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.