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Article: Dysfunction of iron utilization.(Letter to the Editor)
- Article from:
- Townsend Letter for Doctors and Patients
- Article date:
- November 1, 2003
- Author:
CopyrightCOPYRIGHT 2003 The Townsend Letter Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Editor:
Dysfunction of iron utilization, excess iron and iron deficiency are conditions that are sadly becoming more common. (1-3) The absorption of iron, which depends on sufficient gastric acidity, is often misunderstood. (3) A stomach pH of at least 4.0 is required to free iron from food and to convert the most common form of dietary iron, ferric iron, to the more absorbable, ferrous form. (2) Ninety percent of consumed iron remains unabsorbed, (4) (unless one has an inborn or acquired error of metabolism, an iron deficiency, or a malignancy, when more iron is absorbed). (1,2) Heme iron, found only in animal products, is more bioavailable (12-20%) when it ...