Anemia ferropénica: estrategias dietéticas para su prevención

Ferropenic anaemia is the second most significant nutritional disease which has spread worldwide and affects several risk groups, mainly young women and children. It can cause significant dysfunctions in organs and the organism's systems. Although it is of a multifactorial origin, with the involvement of genetic factors, lifestyles and diet factors, food plays an important role in preventing it. This is why knowing the regulatory mechanisms and the diet components that determine the absorption of iron, as well as identifying the food compounds that favour or inhibit the bio-availability of this micro-nutrient, is of great interest to be able to design prevention strategies aimed at optimising the organism's iron deposits. In this work, the main dietary factors that can interact with the absorption of the occurring present in food products are briefly described.