Iron absorption and probiotics

Nearly two in five Australian women (15–50 years) do not consume enough dietary iron, while over 50% of females who use iron supplements, do so for energy and low dietary intake. Increases in veganism, vegetarianism and flexitarianism have seen a subsequent shift in healthy iron status. While plant-based foods are rich in non-haem iron, it is harder to absorb than haem iron, as sources often contain compounds such as polyphelols, oxalates and other minerals that impede absorption and utilization.

Clinical trials have shown that when combining ferrous fumarate with the probiotic, Lactobacillus plantarum 299v and vitamin C, iron absorption was increased by 23% compared to iron without L. plantarum. It also decreases the GI side effects of iron supplementation. Further research in 20–40 year old females found the combination of L.plantarum 299 with iron and vitamin C increased iron absorption by 50 per cent. A randomised double-blind controlled trial in females with iron deficiency (in the absence of anaemia) found increased absorption of non-haem iron was significantly higher when consuming L.plantarum fortified food, compared to non-fortified foods.

Lactobacillus plantarum 299v supports a healthy GI environment through anti-inflammatory effects, maintaining both intestinal integrity and bowel regularity, while also exerting

anti-pathogenic activity, and increasing short chain fatty acid production. L.plantarum by adhering to mucin in the intestines, increasing secretory mucin which helps bind iron, assisting in absorption and preventing iron from being passed through the GI tract. (Mucin forms a mucus layer that protects the gut from pathogenic microflora invasion and is vital for intestinal microflora formation) L. plantarum also helps to produce organic acids (i.e. lactic acid). Lowering local pH and converting iron into soluble complexes for improved absorption.

Thus, not all iron supplements are created equal. The type of iron and its co-factors are crucial in ensuring efficient absorption and avoiding unpleasant gut discomfort.