Metallic iron placed in drinking water containers has potential as a simple, inexpensive way to help combat iron deficiency, particularly in developing nations, according to a researcher in the UC Davis International Nutrition Program. "Iron deficiency is prevalent worldwide, but is particularly a problem among women and children in developing nations," says William Wheeler, a master's degree candidate in nutrition. "Iron occurs in relatively small amounts in foods, and most of the best sources are animal sources." Food availability and selection, as well the body's ability to utilize various forms of iron, are all factors that make it difficult to consume adequate levels of iron, according to Wheeler. For centuries people have consumed iron that has seeped into drinking water from the soil or iron pipes and into foods from iron cooking pots. Wheeler and colleagues decided they would simply mimic that process by placing metallic iron in drinking water that had been lowered to an acidity level of pH 3 by the addition of lemon juice. In laboratory studies using rats, they found that metallic iron in water was absorbed by the body as well as is ferrous sulfate (a common iron supplement and fortificant) in water. The researchers plan to proceed by conducting a bioavailability study with humans. Wheeler will present his findings at 4:45 p.m Wednesday, April 27.