Which of the following food enhances the absorption of an iron supplement?

Appeared in: SJH Nursing Officer - 2019

Explanation

Orange juice is a rich source of Vitamin C (ascorbic acid).
Vitamin C significantly enhances the absorption of non-heme iron, the type found in supplements and plant-based foods.
It works by converting ferric iron (Fe³⁺) to the more soluble and easily absorbable ferrous iron (Fe²⁺) in the intestine.
Taking iron supplements with a source of Vitamin C is a standard nursing recommendation to improve the therapeutic effect of the supplement.

Option A: While baked potatoes do contain some Vitamin C, the concentration is much lower than in orange juice, making it a less effective enhancer for iron absorption.
Option C: Green beans contain compounds called phytates. Phytates bind to iron in the digestive tract, forming an insoluble complex that prevents the iron from being absorbed.
Option D: Fortified milk is rich in calcium. Calcium is a well-known and potent inhibitor of iron absorption because both minerals compete for the same absorption pathway in the gut.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Factors affecting iron absorption as background academic context rather than a clinical decision trigger.
Patient education is a key nursing responsibility for patients prescribed iron supplements. Instructing them to take iron with a source of Vitamin C, like orange juice, can significantly improve treatment outcomes for iron-deficiency anemia.
Nurses must advise patients to separate iron intake from inhibitors like dairy products, tea, coffee, and calcium-containing antacids by at least two hours.
Monitoring for both therapeutic effects (increased hemoglobin, reduced fatigue) and side effects (constipation, GI upset) is a critical part of nursing care for patients on iron therapy.

How to Approach the Question

First, identify the core of the question: it asks which food enhances the absorption of an iron supplement.
Recall the key nutritional factors that interact with iron. The most well-known enhancer is Vitamin C (ascorbic acid), and common inhibitors include calcium, tannins, and phytates.
Scan the options to identify the best source of Vitamin C.
Orange juice is a classic and potent source of Vitamin C.
Evaluate the other options based on your knowledge of inhibitors. Fortified Milk contains calcium, a strong inhibitor. Green beans contain phytates, which also inhibit absorption. A baked potato has some Vitamin C but is not the best source.
Conclude that orange juice is the most effective choice among the given options for enhancing iron absorption.

Concept Tested & Keywords

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E6 Pharmacology Nursing Lilley 11e Part 3 p. 221-223

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E6 Parks TextBook of Preventive & Social Medicine part 2 — Subpart A (pp 1-232 of 464) p. 157-159

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