What effect does alcohol have on iron absorption?

Alcohol consumption has a known impact on nutrient absorption, including iron. The primary effect of alcohol on iron absorption is that it decreases it. This can occur for several reasons. First, alcohol can cause mild to moderate digestive tract damage, which may impair the mucosal cells of the intestine that are responsible for nutrient absorption, including iron. Second, alcohol can interfere with the mechanisms of transport and storage of iron in the body, such as affecting the liver’s ability to store iron and influencing the levels of ferritin, the protein that binds to iron in the body.

Additionally, the presence of alcohol can alter the gastric environment, leading to changes in pH and thus the solubility of iron. This altered environment can hinder the absorption of dietary iron, particularly non-heme iron, which is found in plant-based foods and is less readily absorbed than heme iron found in animal products.

Overall, research supports the understanding that excessive alcohol intake can lead to iron deficiency anemia through its negative effects on iron absorption mechanisms in the gastrointestinal tract.