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Roughly 5 grams of iron are present in the human body and is the most abundant trace metal. [1] It is absorbed in the intestine as heme or non-heme iron depending on the food source. Heme iron is derived from the digestion of hemoproteins in meat. [4] Non-heme iron is mainly derived from plants and exist as iron(II) or iron(III) ions. [4]
Absorption of dietary iron in iron salt form (as in most supplements) varies somewhat according to the body's need for iron, and is usually between 10% and 20% of iron intake. Absorption of iron from animal products, and some plant products, is in the form of heme iron, and is more efficient, allowing absorption of from 15% to 35% of intake.
The American Institute for Cancer Research (AICR) and World Cancer Research Fund International (WCRF) concluded in a 2018 report that there is limited but suggestive evidence that foods containing heme iron increase risk of colorectal cancer. [51] A 2019 review found that heme iron intake is associated with increased breast cancer risk. [52]
Researchers found that those who consumed the highest amount of heme iron, which is found in red meat and animal products, had a 26% higher risk of developing type 2 diabetes.
Iron is a mineral that is crucial for optimal health and well-being. Found naturally in many foods and dietary supplements, it is a key component of hemoglobin, the part of red blood cells ...
Nutritional anemia can be caused by a lack of iron, protein, vitamin B12, and other vitamins and minerals that are needed for the formation of hemoglobin. However, Iron deficiency anemia is the most common nutritional disorder. [7] Signs of anemia include cyanosis, jaundice, and easy bruising. [7]