Select all that applyWhat factors increase iron's bioavailability?Multiple select question.Heme ironCalciumVitamin CMeat protein factor

Factors that Increase Iron's Bioavailability

1. Heme Iron: Heme iron, found in animal products like meat, fish, and poultry, is more readily absorbed by the body compared to non-heme iron found in plant sources. This form of iron increases overall bioavailability.

2. Vitamin C: Vitamin C enhances the absorption of non-heme iron by reducing it to a more absorbable form and by inhibiting the formation of insoluble iron complexes in the intestines. Thus, foods rich in vitamin C can significantly improve iron bioavailability when consumed with iron-rich foods.

3. Meat Protein Factor: This refers to certain peptides in meat that enhance the absorption of both heme and non-heme iron. The presence of meat in a meal can significantly increase the amount of iron absorbed from plant sources as well.

4. Calcium: While often considered beneficial for bones, calcium can inhibit the absorption of both heme and non-heme iron when consumed in significant amounts simultaneously. Therefore, it does not increase iron's bioavailability.

Selected Answers

• Heme Iron
• Vitamin C
• Meat Protein Factor

Calcium does not help in increasing iron's bioavailability.