The relative dietary importance of haem and non-haem iron

Abstract

A study was undertaken to find out the relative amounts of haem and non-haem iron absorbed from meals in which varying amounts of these substances were present. Four meals, each containing 6 mg of iron but with varying ratios of haem and non-haem iron, were fed to two groups of subjects, each group receiving two meals. The geometric mean percentage absorption of non-haem iron decreased from 18.0% (SD range 14.6-22.3%) to 6.4% (SD range 3.4-11.8%) as the non-haem iron content of the meal increased from 1.52 mg to 5.72 mg--there was therefore little variation in the actual amounts of non-haem iron absorbed from the different meals. In contrast, the geometric mean absorption of haem iron was approximately 20% from all four meals, although the haem iron content varied between 0.28 mg and 4.48 mg. The amount of haem iron absorbed was thus a linear function of the amount of haem iron in the meal. Two points emerged from the study. Firstly, the relative importance of haem iron in overall iron nutrition was confirmed. Secondly, the fact that the pattern of absorption in relation to dosage was so different for haem iron and non-haem iron suggested that a controlling mechanism for non-haem iron absorption may be located at the mucosal surface. This conclusion is based on the fact that haem iron, the percentage absorption of which was found to be independent of the size of the dose, is absorbed into the mucosal cell when still contained within the porphyrin ring and the iron thus bypasses some controlling mechanism at the mucosal border.