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What Is the MFP Factor?

Monitoring and anticipating the body's absorption of iron is one of the most challenging tasks faced by professional dietitians and nutritionists. Adequate supplies of iron are fundamental to a healthy body, but too little can cause grave illness, and too much can be toxic. There are many variables affecting the body's absorption of iron, one of which is called the MFP factor for its presence in meat, fish and poultry.

  1. Dietary Iron

    • Iron is a crucial nutrient, present in all of the body's cells. It is concentrated primarily in the hemoglobin in red blood cells and in myoglobin, the liquid that fills the cells that make up muscle tissue. Specialized proteins transfer the iron in hemoglobin and myoglobin to cell processes that require it, such as the manufacture of amino acids and hormones. Anemia, a critical shortage of iron in the system, can be life-threatening.

    Heme and Nonheme Iron

    • Dietary iron is available to us in two forms, referred to by scientists and nutritionists as "heme" and "nonheme" iron. All iron available from plants is in the nonheme form, while both heme and nonheme iron are found in the muscle tissues of meat, fish and poultry. Heme iron is important because it is in a form the body can easily absorb and use. However, nonheme iron is more plentiful in the human diet than heme iron, and absorption of nonheme iron plays a significant role in health.

    The MFP Factor

    • Some factors increase a body's ability to absorb dietary iron, while others take away from it. The MFP factor, found in animal foods such as meat, fish and poultry, noticeably improves the body's ability to absorb nonheme iron from plant or animal foods. The MFP factor helps maintain a healthy level of iron in those consuming a balanced omnivorous diet.

    Other Factors Affecting Iron Absorption

    • The body's iron absorption is a difficult thing to estimate, with age, diet and general health all playing a role. Iron absorption is inhibited by substances found in whole grains, spinach and soy, and the tannins in tea or wine. This is bad news for vegetarians, whose diet lacks easily absorbed heme iron and MFP factor, and is high in foods with iron inhibitors. However, vitamin C can play a similar role in the vegetarian diet, improving the absorption of nonheme iron. It is possible to absorb adequate iron from an all-vegetarian diet, but in some cases supplements are necessary.

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