Dietary iron is the essential trace mineral acquired through food intake, which is indispensable for the critical physiological processes of oxygen transport and cellular energy production. It exists in two primary forms: highly bioavailable heme iron from animal sources and less readily absorbed non-heme iron from plant and fortified foods. Adequate intake is vital for preventing anemia and supporting the function of numerous iron-dependent enzymes.
Origin
The term “iron” is ancient, but its classification as “dietary” iron became essential in nutritional science to distinguish the consumed form from the element’s total body stores. Its biological importance is fundamentally linked to its role as a core component of hemoglobin. The differentiation between heme and non-heme iron is a key concept in understanding nutrient bioavailability.
Mechanism
The absorption of dietary iron occurs predominantly in the small intestine, a process that is tightly regulated by systemic iron needs and the hormone hepcidin. Non-heme iron requires reduction to its ferrous state before transport, while heme iron is absorbed directly. Once in the circulation, iron is bound to transferrin for transport to the bone marrow and other tissues, where it is incorporated into critical proteins for respiration and hormone metabolism.
Lifestyle adjustments, including hydration, exercise, and dietary choices, can effectively modulate hematocrit levels during testosterone replacement therapy.
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