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Nonheme Iron
Inorganic iron from plant foods, dairy, eggs, and supplements, with bioavailability of approximately 2-20% that is highly sensitive to enhancers (ascorbate, meat) and inhibitors (phytate, polyphenols, calcium).
Nonheme iron is reduced from Fe3+ to Fe2+ by duodenal cytochrome b (DCYTB) and absorbed via DMT1. Ascorbate forms an absorbable complex and reduces ferric iron; phytates and polyphenols form unabsorbable complexes. Vegetarians and vegans need ~1.8× the iron RDA. Iron fortification with FeSO4, ferrous fumarate, or NaFeEDTA addresses population deficiency, though sensory and stability constraints limit options in different food matrices.
How one textbook covers it
Modern Nutrition in Health and Disease, 12th ed. — Ch 10: Iron
Nonheme iron is reduced from Fe3+ to Fe2+ by duodenal cytochrome b (DCYTB) and absorbed via DMT1. Ascorbate forms an absorbable complex and reduces ferric iron; phytates and polyphenols form unabsorbable complexes. Vegetarians and vegans need ~1.8× the iron RDA. Iron fortification with FeSO4, ferrous fumarate, or NaFeEDTA addresses population deficiency, though sensory and stability constraints limit options in different food matrices.
Related terms
Ascorbate, Heme iron, Hepcidin, Phytate