The food prevents iron absorption

However, our body only absorbs a portion of iron from the foods we consume because of the absorption of iron is mainly affected by the amount of iron stored in the body. The body will absorb less iron than if it had a large amount of storage of iron in the liver, spleen and bone marrow. Besides, the absorption of iron in the body can suffer the negative impact by some food and the way we eat.

Iron deficiency caused exhausted, tired and susceptible to the disease. Iron deficiency is one of the most common nutritional deficiencies worldwide. The phenomenon usually iron deficiency common in infants, children, adolescents, women in menstrual period and pregnantwomen. The following foods prevent iron absorption:

Coffee and tea

Unfortunately for those who drink coffee and tea. Both coffee and tea inhibits iron absorption by the body is unpressurized, this prevents the mechanism amounts to 39 to 60% the amount of iron that is provided after every meal. Compounds such as polyphenols, responsible for this inhibition action available with large concentrations in beverages such as coffee, tea and wine. Although polyphenols provide many benefits in preventing the disease. It prevents the maximum absorption of iron from food in each meal.

Milk

In the current u.s. scientists are recommended most people should drink three cups of milk per day. However, a study from The American Journal of Clinical Nutrition "showed that calcium, an important component in milk products are inhibited iron absorption up to 40%. Children, adolescents and women have iron deficiency should avoid consumption of raw milk and foods rich in iron supplements together to improve iron absorption.

Soybeans

They have also found the iron absorption inhibitors soy due to an acid called phytate. This acid combined with iron, it will prevent iron absorption by the body. While soybeans are present in most processed foods available.

Eggs

Although eggs still be considered nutritious food. However a study in The American Journal of Clinical Nutrition "has discovered that the eggs may inhibit the absorption of iron, about 27%. Egg yolks contain a protein called phosvitin, which links with the iron will make inhibits the absorption of iron. Even the eggs are cooked thoroughly also cannot eliminate the substance.=