NCSF Sport Nutrition Specialist Certification (SNS) Practice Test

Which of the following does not decrease non-heme iron bioavailability?

1. Fiber from plants

2. Tannins from tea leaves

3. Fat-soluble vitamins

4. Calcium from dairy

The correct answer is: Fat-soluble vitamins

Fat-soluble vitamins do not decrease non-heme iron bioavailability and are, in fact, beneficial for overall nutrient absorption. Non-heme iron, found primarily in plant sources, can be influenced by various dietary components, but fat-soluble vitamins like A, D, E, and K do not hinder its absorption. In contrast, factors such as fiber from plants, tannins from tea leaves, and calcium from dairy can inhibit iron absorption. Fiber can bind with iron, which may reduce its bioavailability. Tannins, present in tea and some other beverages, can also interfere with iron absorption. Calcium, while essential for bone health, competes with iron for absorption in the intestines, particularly when consumed in significant amounts. Understanding the role of different nutrients and compounds in the diet is crucial for optimizing iron status, especially for individuals relying on non-heme sources for their dietary iron intake.