Factors influencing the absorption of iron and copper from the alimentary tract

Abstract

The dialysis of ferric Fe but not of ferrous Fe is inhibited by phosphatides and phosphoproteins. Ferric Fe may be reduced by certain foodstuffs. Ferrous Fe is oxidised readily to the ferric state in the presence of egg yolk, presumably by a process of autoxidation. Ferric Fe does not appear to be capable of absorption from the alimentary tract. Fe to be absorbed must be in the ferrous state. Reduction of ferric Fe can occur in the stomach, this being effected by the food. The absorption of both Fe and Cu from the alimentary tract is influenced by the gastric acidity and the Ca content of the diet.