The main reasons for the inhibiting effect of dietary fibre on meat iron absorption in the intestine are examined. A model experiment estimates binding of iron by the dietary fibre (DF) of wheat bran. A radioactive tracer method was applied to volunteers to detect the availability of iron from fibrous meat foods. The evidence suggests that incorporating up to 2% of dietary fibre into meat products reduces iron absorption factors by no more than 1-2%. Adding ascorbic acid in the presence of DF lowers them only by 0·1-0·5%, i.e. it does not damage iron absorption processes. © 1989.
Rogov, J. A., Kovalev, Y. I., Tokaev, E. S., & Kaplan, M. A. (1989). Iron absorption from meat and meat products: Part 2-Iron absorption from high-roughage meat products. Meat Science, 25(3), 227–236. https://doi.org/10.1016/0309-1740(89)90075-2