Which of the following foods increase iron absorption, except?

Appeared in: NORCET 2 -2021 (Shift-2)

Explanation

Curd is a dairy product that is rich in calcium and casein.
Both calcium and casein are known inhibitors of iron absorption in the gastrointestinal tract.
Calcium competes with iron for the same absorption pathways, and casein can form insoluble complexes with iron, reducing its bioavailability.
Therefore, consuming curd with an iron-rich meal decreases, rather than increases, the amount of iron absorbed by the body.

Option A: This is incorrect because oranges are a type of citrus fruit rich in Vitamin C (ascorbic acid).
Option B: This is incorrect because citrus fruits as a category are well-known for their high Vitamin C content, which is a potent enhancer of non-heme iron absorption.
Option C: This is incorrect because Amla (Indian gooseberry) is one of the richest natural sources of Vitamin C.

Visual 1: Infographic: A two-column chart showing 'Enhancers' and 'Inhibitors' of iron absorption. The 'Enhancers' column would feature images of oranges, bell peppers, and strawberries with the label 'Vitamin C'. The 'Inhibitors' column would show milk/curd (Calcium), tea/coffee (Tannins), and whole grains (Phytates).

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.
When educating patients with iron-deficiency anemia, nurses must emphasize pairing iron-rich foods or supplements with a source of Vitamin C to maximize absorption.
It is crucial to advise patients to avoid taking their iron supplements with milk, curd, cheese, tea, or coffee, as this can significantly reduce the supplement's effectiveness.
For optimal absorption, there should be at least a two-hour gap between consuming iron sources and inhibitor foods/drinks.

How to Approach the Question

First, identify the negative keyword 'except'. This signals that you must find the option that does not fit the condition stated in the question.
The condition is 'foods that increase iron absorption'. Therefore, you are looking for the one food that either has no effect or decreases iron absorption.
Evaluate each option based on nutritional knowledge. Recall or deduce the key components of each food relevant to iron absorption.
Oranges, Citrus fruits, and Amla are all known for being rich in Vitamin C.
Recall the role of Vitamin C in iron absorption (it is a major enhancer). This means three of the options fit the condition.
Evaluate the final option, Curd. It is a dairy product, rich in calcium. Recall the role of calcium in iron absorption (it is an inhibitor).

Concept Tested & Keywords

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Practise the full NORCET 2 -2021 (Shift-2)

Attempt every question from this paper in a timed mock, then review the full solution for each one.