Pork helps to significantly increase nonheme-iron absorption

This study was published in the American Journal of Clinical Nutrition 2003 Jan;77(1):173-9

Study title and authors:
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat.

Baech SB, Hansen M, Bukhave K, Jensen M, Sørensen SS, Kristensen L, Purslow PP, Skibsted LH, Sandström B.
Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, LMC Center for Advanced Food Studies, Frederiksberg, Denmark.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12499338

The study investigated the effect of small amounts of pork on nonheme-iron absorption from a meal presumed to have low iron bioavailability. In the study iron absorption was measured in 45 women, average age 24 years, who consumed four different meals.

The meals consisted of:
(i) The basic meal: rice, tomato sauce, pea purée, and a wheat roll. (phytate-rich meal low in vitamin C).
(ii) The basic meal + 25 grams of pork.
(iii) The basic meal + 50 grams of pork.
(iv) The basic meal + 75 grams of pork.

The study found:
(a) The meal with 25 grams of pork increased absorption of nonheme-iron by 20% compared to the basic meal.
(b) The meal with 50 grams of pork increased absorption of nonheme-iron by 44% compared to the basic meal.
(c) The meal with 75 grams of pork increased absorption of nonheme-iron by 57% compared to the basic meal.

The findings of the study reveal that small amounts of pork (over 50 grams) significantly increase nonheme-iron absorption from a phytate-rich meal low in vitamin C.