Which type of iron has a higher absorption rate when compared to its counterpart?

Heme iron has a higher absorption rate when compared to non-heme iron, which is its counterpart. This is largely due to its structure and the way it is processed by the body. Heme iron is derived from hemoglobin and myoglobin, which are found in animal sources such as meat, poultry, and fish. Its absorption is facilitated by the health benefits of consuming these animal proteins, and it is typically absorbed through a specific mechanism in the intestinal cells that is more efficient than the absorption of non-heme iron.

Non-heme iron, which is found in plant sources and fortified foods, is absorbed less efficiently because its uptake can be influenced by dietary factors, such as the presence of certain inhibitors like phytates and polyphenols. Therefore, the heme form's superior absorption makes it more effective for maintaining iron levels in the body, highlighting its importance in dietary choices, especially for individuals at risk of iron deficiency.

Elemental iron and ferrous iron refer to specific forms of iron that may or may not influence absorption rates as much as the distinction between heme and non-heme iron. Heme iron's higher absorption relative to non-heme iron stands out as a key factor in understanding dietary iron sources and their impact on health