Bread and other foods of plant origin as a source of iron

SYMPOSIUM PROCEEDINGS I965the ions with which they are associated (mainly Ca2+, Mg2+, Mn2+, K+ and H + in natural phytates) and on the level of Ca in the diet.Thus, native phytates, free phytic acid, sodium and calcium phytates and commercial 'phytin' (a Ca-Mg phytate) do not necessarily behave in the same way.Vitamin D probably enhances the utilization of phytate P in two ways, by increasing the production of intestinal phytase and by stimulating Ca absorption, thus rendering the phytate more soluble.T h e requirements of animals for vitamin D increase as the proportion of the total dietary P as phytate increases.Bread and other foods of plant origin as a source of ironIron deficiency is probably the commonest dietary deficiency in the world at the present time, and Fe-deficiency anaemia is an important problem in many countries.This is not altogether surprising as the average dietary intake of Fe in most countries is probably closer to, and more frequently lower than, recommended minimum levels, than is that of any other essential nutrient.Furthermore in times of national or domestic food shortage, some persons are likely to reduce their intake of Fe to a disproportionate degree, for example the elderly (Hobson & Pemberton, 1955), and married