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Dietary iron absorption offsets non-specific iron losses and is crucial for systemic iron balance. Inadequate iron acquisition leads to iron deficiency, a condition associated with anemia, poor pregnancy outcome and impaired cognitive and motor development.1 Heme derived from hemoglobin (Hb) and myoglobin of meat products is an important nutritional iron source.2 It is more bioavailable compared to inorganic iron, although less abundant in mixed diets. Thus, two-thirds of body iron stores are estimated to originate from heme, which accounts for only one-third of total dietary iron content in Western populations.3 |
