FOOD TECHNOLOGY

Detailed explanation-1: -Dietary inhibitors such as calcium, phytates, polyphenols and enhancers such as ascorbic acid and proteins mainly influence iron bioavailability.

Detailed explanation-2: -Coffee and Caffeine Can Inhibit Iron Absorption Several studies have found that coffee and other caffeinated drinks can reduce iron absorption. One study found that drinking a cup of coffee with a hamburger meal reduced iron absorption by 39%.

Detailed explanation-3: -It is accepted that tannins reduce iron availability before absorption through the formation of insoluble antinutritional-mineral complexes (14), and reported exacerbation of IDA by foods high in phytates or tannins is common (15–17).