ABSTRACT
Human milk possesses properties that promote iron absorption. It has been proposed that the high concentrations of cysteine, adenine nucleotides, and taurine may play a role; however, recent observations suggest that lactoferrin is the most important factor. The larger pool is composed of all other forms of food iron as well as any inorganic iron present. This iron is much less bioavailable and its absorption is very dependent on other factors present in the meal. Iron absorption can be measured in infants and young children by monitoring changes in iron status, chemical iron balance, or the use of radioisotopic methods. Iron absorption can be measured by whole body counting, the calculation of radioisotopic balance, or the measurement of the red cell utilization of radioactive iron. The complex nature of the Western diets of adults that characteristically contain appreciable quantities of meat probably ensures adequate iron bioavailability under most circumstances.
