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riched and fortified foods, such as breakfast cereals. It is absorbed with approximately the same efficiency as non-heme iron.
It is important to include iron from many sources to reduce the risk of developing low iron stores which can lead to anemia.
The composition of the rest of the meal and the status of the individual’s iron stores are also major influences. Some factors that have an inhibiting effect on the body’s absorption of iron are tannins from tea, phytates from cereals (phvtate is a phosphorus-containing organic compound that decreases mineral ab_ A_
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