What is the Origin of Dietary Iron Sources?

The categorization of iron sources is fundamentally rooted in the fields of human nutrition and biochemistry, specifically the chemical structure of iron within food matrices. The term itself is a functional descriptor used in dietary guidelines and clinical assessment to address nutritional adequacy.

What is the Mechanism of Dietary Iron Sources?

Heme iron, derived from hemoglobin and myoglobin, is absorbed directly into the intestinal cells via a specific heme carrier protein, resulting in a high absorption rate largely unaffected by other dietary factors. Conversely, non-heme iron must first be reduced to its ferrous state (Fe2+) in the intestinal lumen before being transported by DMT1 (Divalent Metal Transporter 1). The absorption of non-heme iron is highly susceptible to enhancement by Vitamin C and inhibition by phytates and polyphenols, illustrating a complex regulatory mechanism.

Dietary Iron Sources ∞ Area

Dietary Iron Sources

Meaning

The nutritional components of the diet that provide the essential trace mineral iron, which is necessary for oxygen transport, energy metabolism, and cellular growth. These sources are broadly classified into two distinct forms: heme iron, found exclusively in animal tissues, and non-heme iron, present in both plant-based foods and animal products. Clinical practice emphasizes the distinction due to significant differences in bioavailability and absorption kinetics.