Which factors inhibit iron absorption?

• A. Vitamin C and acidity.
• B. Phytates, polyphenols, and calcium.
• C. Protein.
• D. Fat.

Answer: (B)

Iron absorption can be slowed when certain dietary compounds bind iron or compete for absorption in the gut. The main inhibitors are phytates (found in whole grains, legumes, seeds), polyphenols (in tea, coffee, some plant foods), and calcium (from dairy or supplements). These substances particularly affect non-heme iron, the form most susceptible to inhibition, by reducing its solubility or interfering with uptake in the intestinal lining. Vitamin C, on the other hand, helps iron absorption by converting iron to a more soluble form, so it’s an enhancer rather than an inhibitor. Protein and fat don’t have strong inhibitory effects on iron absorption.