AIIMS CRE SNO - 2023: Which of the following content increases iron absorption, except?

AIIMS CRE SNO - 2023

Applied Nutrition & Dietetics

Medium

Appeared in: AIIMS CRE SNO - 2023

Explanation

Curd is a dairy product rich in calcium.
Dietary calcium is a well-known inhibitor of iron absorption.
Calcium and iron compete for the same absorption pathways in the gut, leading to reduced iron uptake when consumed together.

Option B: Orange is rich in Vitamin C (ascorbic acid), which is a potent enhancer of non-heme iron absorption.
Option C: Lemon, like orange, is a citrus fruit high in Vitamin C, which significantly boosts the body's ability to absorb iron from plant-based foods.
Option D: Sprouts (germinated pulses) have an increased concentration of ascorbic acid and a reduced amount of phytates (iron inhibitors). Both factors contribute to enhanced iron absorption.

Visual 1: Chart: Create a two-column chart listing common dietary enhancers (e.g., Vitamin C, meat factor) and inhibitors (e.g., calcium, phytates, tannins) of iron absorption. This provides a quick reference for dietary planning.
Visual 2: Infographic: Illustrate the mechanism of how Vitamin C converts ferric iron to ferrous iron, making it more absorbable, versus how calcium competes with iron for intestinal uptake.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Factors affecting dietary iron absorption as background academic context rather than a clinical decision trigger.
Nurses play a crucial role in dietary counseling for patients with iron-deficiency anemia. Advising patients to pair iron-rich meals with Vitamin C sources and separate them from calcium-rich foods can significantly improve treatment outcomes.
This knowledge is vital for managing nutrition in vulnerable populations, including pregnant women, children, and the elderly, who are at higher risk for anemia.
What if the patient is a vegetarian? The nurse must emphasize the importance of consuming non-heme iron sources (like lentils, spinach) with strong enhancers like lemon or amla, as their diets lack the easily absorbed heme iron from meat and are often high in inhibitors like phytates.

How to Approach the Question

First, identify the negative keyword 'except' in the question. This means you are looking for the option that has the opposite effect of the others.
The question asks what increases iron absorption, so the 'except' option will be something that decreases or inhibits iron absorption.
Evaluate each food item based on its known nutritional properties related to iron.
Recall or deduce that citrus fruits (Orange, Lemon) are high in Vitamin C, a known iron absorption enhancer.
Recall or deduce that sprouts are also enhancers due to increased ascorbic acid.
Identify Curd as a dairy product, which is high in calcium. Recall that calcium inhibits iron absorption.

Concept Tested & Keywords

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E6 Nutrition Kumud Khanna 2e p. 456-564