Iron Absorption Enhancers and Inhibitors

Calculate effective iron absorption from a meal based on enhancers (vitamin C, meat factor) and inhibitors (phytates, tannins, calcium) for anemia prevention.

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Clinical Guidance

BMI is a screening measure of body size, not a direct measure of body fat. The standard WHO categories are underweight (<18.5), normal (18.5–24.9), overweight (25–29.9), and obese (≥30).

BMI can overestimate body fat in athletes with high muscle mass and underestimate it in older adults with low muscle mass. Interpret it alongside waist circumference and clinical context rather than as a standalone diagnosis.

⚕ Clinical Disclaimer: These calculators are for educational and reference purposes only. Always verify results with qualified clinical judgment and current clinical guidelines. Do not use as a sole basis for medical decisions.
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How It Works

Calculate effective iron absorption from a meal based on enhancers (vitamin C, meat factor) and inhibitors (phytates, tannins, calcium) for anemia prevention

Each component has a specific meaning:

  • Meal based on enhancers (vitamin C — The meal based on enhancers (vitamin c recorded for the scenario being assessed.
  • Meat factor) — The meat factor) recorded for the scenario being assessed.
  • Inhibitors (phytates — The inhibitors (phytates recorded for the scenario being assessed.
  • Tannins — The tannins recorded for the scenario being assessed.
  • Calcium) — The calcium) recorded for the scenario being assessed.

Note: Interpret the iron absorption factors result against the thresholds and context described above.

How to Use

Enter the meal based on enhancers (vitamin C, meat factor), inhibitors (phytates, tannins, calcium) for the scenario you are assessing. Calculate effective iron absorption from a meal based on enhancers (vitamin C, meat factor) and inhibitors (phytates, tannins, calcium) for anemia prevention. Use the iron absorption factors result to inform your calculation.

Frequently Asked Questions