Iron is naturally present in many foods and can also be found in iron-fortified foods and dietary supplements.
Dietary iron has two main forms: heme and non-heme iron. These two irons are absorbed differently within the body.
Non-heme iron is sourced from plant based foods. Non-heme iron can be taken by vegetarians, vegans and anyone with dietary restrictions.
Heme iron is derived from hemoglobin and myoglobin from animal sources.
As a result, dietary habits and lifestyles play a vital role in determining the amount of iron intake in the body, the potential for iron deficiency and the need for iron supplementation.
Derived from plant-based foods:
Legumes, some vegetables, fruits, eggs and milk/dairy
Derived from hemaglobin and myoglobin of animal sources:
Present in meat, poultry, seafood and fish
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