Heme iron is highly absorbable iron from animal products, with 15-35% absorption rate.
Iron form bound to hemoglobin and myoglobin in animal products. Highly bioavailable form of iron with superior absorption rates compared to non-heme sources.
Heme iron, derived from hemoglobin and myoglobin in meat, poultry, and fish, is absorbed through a distinct intestinal transport mechanism that bypasses many factors inhibiting non-heme iron absorption. This specialized absorption pathway allows heme iron to achieve absorption rates of 15-35%, compared to only 2-20% for non-heme iron. Heme iron absorption is largely unaffected by dietary inhibitors like phytates, tannins, and polyphenols that significantly reduce non-heme iron availability. The body also has better iron status regulation with heme sources, as absorption increases during periods of iron depletion.
Provides highly bioavailable iron for oxygen transport and energy metabolism.
Include heme iron sources 2-3 times weekly for optimal iron status; particularly important for women of childbearing age and athletes. Combine with vitamin C sources to enhance overall dietary iron absorption.
Heme iron from animal products offers superior absorption and bioavailability compared to plant-based iron sources.
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