Iron Absorption and Losses in Young South African Women Living Without and With Overweight and Obesity

This study is comparing iron absorption from food and iron losses over time between young South African women of African descent who are overweight or obese versus those with a healthy weight, to understand whether excess body fat impairs the ability to meet daily iron needs. Obesity-related inflammation is known to raise a hormone called hepcidin that blocks iron absorption, but how this plays out over months in real-life eating patterns has not been well studied. Women of African descent aged between 18 and approximately 45, with low-to-moderate iron stores and specific BMI criteria (either 18.5–24.9 for healthy weight or 28 or higher for overweight/obese) are eligible, while those who are pregnant, anemic (hemoglobin below 11 g/dL), donating blood, or on anti-inflammatory medications are excluded. Participation involves drinking a test drink labeled with a stable iron isotope, blood draws at multiple time points over about 18 months, and completing dietary recall interviews. This summary was prepared to help patients understand the study in plain language.