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The effect of high ascorbic acid supplementation on body iron stores
JD Cook, SS Watson, KM Simpson, DA Lipschitz and BS Skikne
The level of assimilation of dietary iron is believed to have an important
influence on iron status. To examine the effect of enhancing the
availability of dietary iron on iron balance, 17 adult volunteer subjects
were given 2 g of ascorbic acid daily with meals for 16 weeks. Serum
ferritin levels before and after the study averaged 46 and 43 micrograms/L,
respectively, indicating a negligible effect on iron stores. When vitamin C
supplementation was continued for an additional 20 months in five
iron-replete and four iron-deficient subjects, serum ferritin
determinations again failed to indicate any significant effect of the
vitamin C on iron reserves. These findings were not explained by intestinal
adaptation to the enhancing effect of the vitamin, because radioisotopic
measurements of nonheme iron absorption showed no reduction in the
enhancing effect of 1 g of ascorbic acid after four months of megadoses of
vitamin C. It is concluded that altering the availability of nonheme
dietary iron has little effect on iron status when the diet contains
substantial amounts of meat.
Volume 64,
Issue 3,
pp. 721-726,
09/01/1984
Copyright © 1984 by The American Society of Hematology
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