which of the following inhibits the absorption of iron?
Tea
Fish
Chicken
Hydrochloric acid
The correct answer and explanation is:
The correct answer is Tea.
Explanation:
Tea contains compounds known as polyphenols, specifically tannins, which can significantly inhibit the absorption of non-heme iron (the type of iron found in plant-based foods). These compounds bind to iron in the digestive tract, forming complexes that are not easily absorbed by the body. This interference is more pronounced when tea is consumed with meals or directly after meals.
Non-heme iron, found in foods like beans, lentils, and spinach, is already less efficiently absorbed compared to heme iron, which comes from animal sources like meat and poultry. Tea’s tannins further reduce the bioavailability of non-heme iron, making it harder for the body to utilize the iron.
On the other hand, foods like fish and chicken are rich in heme iron, which is far more readily absorbed by the body. Heme iron does not face the same absorption challenges as non-heme iron. Additionally, the presence of meat in a meal can enhance the absorption of non-heme iron from plant-based sources, due to the release of certain factors that aid iron absorption.
Hydrochloric acid plays a beneficial role in iron absorption. It helps maintain an acidic environment in the stomach, which is essential for converting iron into a more absorbable form. Without adequate stomach acid, iron absorption can be impaired.
To improve iron absorption, it is recommended to consume vitamin C-rich foods, like citrus fruits, alongside iron-rich meals. This can counteract the inhibitory effects of tea and other substances that might hinder the process.
In conclusion, tea is the main inhibitor of iron absorption among the options listed.