A Review of Nutrients and Compounds, Which Promote or Inhibit Intestinal Iron Absorption: Making a Platform for Dietary Measures That Can Reduce Iron Uptake in Patients with Genetic Haemochromatosis

Table 1

Promoters and inhibitors of iron absorption.

Promoters	References no.	Inhibitors	References no.
Gastric acid	[33–35]	Gastric acid inhibitors	[80–84]
		Antacids	[34, 85–87]
Organic acids		Oxalic acid-Oxalates?	[88–93]
Ascorbic acid	[37–48]
Citric acid?	[38, 39, 42]
Malic acid?	[39, 42]
Tartaric acid	[42]
Lactic acid	[42, 49–60]
		Phytic acid-phytates	[53–60, 94–101]
Animal protein: meat factors	[16, 61–63]	Polyphenols	[102–111]
Heme: heme iron	[30, 64–68]	Soya bean proteins	[31, 32, 38, 99, 112–117]
Alcohol: ethanol	[69–79]	Milk proteins	[51, 52, 62, 113, 115, 118, 120]
		Egg proteins	[62, 113, 115, 121–125]
		Calcium	[113, 115, 126–134]
Turmeric: curcumin?	[111, 135–137, 139, 140]	Turmeric: curcumin?	[111, 135–138]