Beneficial Nutrient or Potential Concern? 
Beneficial for Women of Reproductive Age, 
Potential Concern for Men and Women After 50
Iron deficiency anemia is a major health issue worldwide, affecting both developing and developed countries. It’s estimated that one-third of the world’s population is affected.
One of the Global Nutrition Targets set by the WHO which should be achieved by 2025 is a 50% reduction in anemia frequency.
Women of reproductive age are at higher risk. Anemia can lead to concentration problems, reduced exercise capacity, and poor work performance. Pregnant women face even additional risks.
The dietary strategy to treat anemia due to lack of iron is a Food combination: Increasing foods naturally rich in iron and improving its absorption by including enhancers and reducing inhibitors in meals.
Vitamin C and Iron
Vitamin C helps increase the absorption of iron. The effect of vitamin C has been proven to be dose dependent and can increase the absorption of iron only when both nutrients are consumed together.
When you pair spinach (iron source) with strawberries (vitamin C source), or red peppers (C) with a steak (iron), or a glass of OJ , your body is absorbing more iron than it would if having one of those foods or drinks alone. Citrus marinades for meat are another great way to combine these two.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8544343/
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