Which of the following factors can enhance intestinal iron absorption?

Question

BlackTom AI · Accepted Answer

Low body iron stores upregulate intestinal iron absorption through hormonal and cellular regulation: when iron is low, hepcidin falls and enterocyte iron transport proteins increase, so more dietary iron is taken up and released to the circulation.

1) Relevant knowledge points and concepts
- Two dietary iron forms: heme (from meat) and non‑heme (plant and fortified foods). Heme is absorbed more efficiently and less affected by dietary factors. Non‑heme absorption is variable and influenced by enhancers (ascorbic acid, meat factor, low body iron) and inhibitors (phytates, calcium, polyphenols, high fiber).
- Systemic regulation: hepcidin (liver hormone) decreases when body iron stores are low or erythropoiesis increases; low hepcidin increases ferroportin activity and intestinal absorption.
- Dietary inhibitors: high fibre (often contains phytates) and milk (calcium) reduce non‑heme iron absorption.

2) Step‑by‑step reasoning
- Compare each option against known enhancers/inhibitors and systemic regulation.
- High fibre intake: contains phytates that bind iron and reduce absorption → inhibitory.
- Iron being in a non‑haem form: non‑heme iron is less readily absorbed and more susceptible to inhibitors → not an enhancer.
- Having low iron stores: reduces hepcidin, increases enterocyte iron transporters (DMT1, ferroportin), thereby enhancing absorption → mechanism supports enhancement.
- Drinking milk: calcium in milk competes with and inhibits iron absorption → inhibitory.

3) Intermediate steps / mechanisms
- Low iron → decreased hepcidin → increased ferroportin on enterocytes → increased iron export to plasma.
- Non‑heme iron requires reduction and is more affected by inhibitors, so its presence does not enhance absorption.
- Phytates from high fibre bind iron in the gut lumen, forming insoluble complexes.

4) Why the correct answer is correct
- “Having low iron stores” directly triggers physiological upregulation of intestinal iron uptake and export, increasing absorption efficiency.

5) Why other options are incorrect (brief)
- a. High fibre intake — inhibits absorption (phytates).
- b. Non‑heme iron — less well absorbed and affected by inhibitors.
- d. Drinking milk — calcium inhibits iron absorption.

6) Conclusion
The correct choice is c. having low iron stores, which matches the provided answer.

Which of the following factors can enhance intestinal iron absorption?单项选择题

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