Does consuming ascorbate-rich fruits and fruit juices with meals improve iron bioavailability? A systematic review and meta-analysis of interventions.

In 30 seconds

This systematic review and meta-analysis evaluated the impact of ascorbate-rich fruits on iron bioavailability in females and children. Analyzing 15 randomized controlled trials with 1381 participants, the study found that including these fruits in meals likely increases serum ferritin by 9.39 μg/L and hemoglobin by 1.34 g/L, while having minimal effect on iron absorption.

Key findings

• Serum ferritin increased by 9.39 μg/L with ascorbate-rich fruit consumption (P < 0.001).
• Hemoglobin levels rose by 1.34 g/L (P = 0.01) after including these fruits.
• Serum transferrin receptor decreased by 0.37 mg/L (P < 0.001), indicating improved iron status.
• No significant effect on iron absorption was observed (MD = 3.36%; P = 0.07).

Why it matters

Understanding the role of ascorbate-rich fruits in enhancing iron bioavailability can inform dietary recommendations, particularly for populations at risk of iron deficiency, such as women and children.