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Dietary factors that reduce non-haem iron absorption include phytate, polyphenols and calcium, while those that increase it include ascorbic acid and muscle tissue ( Reference Hurrell and Egli 65 )

Taken together, these findings should be interpreted cautiously, as most available data derive from small studies or indirect evidence and may not be directly generalizable to early PsA populations

If the body does not have enough of these B vitamins, not enough homocysteine is converted, leading to higher levels of homocysteine concentrations in the bloodstream

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