Improving non-heme iron absorption — Adding which beverage to a breakfast of cereal is most likely to enhance dietary iron absorption?

Introduction / Context:
Non-heme iron in cereals is less bioavailable than heme iron, but its absorption can be enhanced by ascorbic acid (vitamin C) and inhibited by polyphenols and calcium. Choosing the right beverage with cereal can significantly influence net iron uptake, especially in individuals at risk for iron deficiency.

Given Data / Assumptions:

• Ascorbic acid reduces ferric (Fe3+) to ferrous (Fe2+) iron and forms soluble complexes that are better absorbed.
• Polyphenols in tea and coffee inhibit non-heme iron absorption.
• Calcium (e.g., in milk) can modestly inhibit absorption when consumed with iron-rich meals.

Concept / Approach:
Identify the beverage that supplies vitamin C and lacks strong iron absorption inhibitors. Orange juice is rich in ascorbic acid and thus enhances non-heme iron uptake from cereal, whereas tea and coffee reduce it and milk may blunt absorption via calcium content.

Step-by-Step Solution:

Verification / Alternative check:
Dietary studies consistently show improved iron status when vitamin C–rich foods are co-consumed with plant-based iron sources.

Why Other Options Are Wrong:

Common Pitfalls:
Assuming any acidic beverage works; vitamin C content is the key factor, not acidity alone.

Final Answer:
Orange juice.