Vitamin A reduces the inhibition of iron absorption by phytates and polyphenols

In searching for an explanation for the rapid response to iron-fortification programmes, we focused on the interaction of vitamin A and inhibitors of iron absorption from a basal breakfast containing bread from either pre-cooked maize flour or wheat flour plus cheese and margarine. These breads were labeled with either 59Fe or 55Fe. These experiments demonstrated that vitamin A prevented the inhibiting effect of polyphenols and phytates on iron absorption. It was also demonstrated that vitamin A had the same effect on iron absorption as phytase.