Haem Iron

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Chinese Medicine Research Hub

Experimental Study

Bovine meats exhibit low variations in total iron content, with more than 60% of it consisting of heme iron.

2009 Biological Trace Element Research Total Iron and Heme Iron Content and their Distribution in Beef Meat and Viscera
Valenzuela C, López de Romaña D, Olivares M, Morales MS, Pizarro F

Chinese Medicine Research Hub

Randomised Controlled Trial

Healthy individuals, including those with low iron stores, show reduced nonheme-iron absorption after iron supplementation, leading to larger iron stores that are sustained over time.

2000 The American Journal of Clinical Nutrition Adaptation in iron absorption: iron supplementation reduces nonheme-iron but not heme-iron absorption from food
Roughead ZK, Hunt JR

Executive Summary

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A Experimental Study published in 2009 in the journal Biological Trace Element Research found that Bovine meats exhibit low variations in total iron content, with more than 60% of it consisting of heme iron. Two 4-month-year-old calves were injected with radioactive iron (55Fe), and then, samples were taken from the principal cuts of meat and major organs. The collected samples underwent acid digestion and their iron content was observed using atomic absorption spectrophotometry. In an overlapping process, another set of duplicate samples were analyzed for the concentration of 55Fe via a double isotopic method. In the discussion of results, it was observed that the all cuts of meat had a consistent level of total iron (TFe). The amount of heme iron (HeFe) was found to represent more than 60% of TFe in meat, and varying larger proportions in different organs. The spleen held the highest HeFe proportion, whilst the liver contained the lowest. There was a notable amount of the radioisotope found in the blood, with minimal amounts found in muscle and organs.

A Randomised Controlled Trial published in 2000 in the journal The American Journal of Clinical Nutrition found that Healthy individuals, including those with low iron stores, show reduced nonheme-iron absorption after iron supplementation, leading to larger iron stores that are sustained over time. This research was conducted via a randomized, placebo-controlled trial with 57 healthy volunteers (comprising of men and women). The participants' absorption of heme and nonheme iron was measured both prior and subsequent to a 12-week course of iron supplementation achieved through the provision of 50mg iron everyday as ferrous sulphate. Alongside, serum and fecal ferritin were observed during the supplementation period and for six months thereafter. In the initial phase, both heme and nonheme iron absorption had an inverse relation with serum ferritin concentration. With the passage of the 12 week period of iron supplementation, participants, even those with serum ferritin less than 21 microg/L, showed evidence of absorbing less nonheme iron from their diet, but no such change was observed with respect to heme iron from a beef-based meal. Serum ferritin concentration was higher after the supplementation period than after placebo, and this increase remained for more than half a year, barring individuals with low iron stores, in whom the serum ferritin levels returned to their initial numbers within three months. A 2.5-fold increase in fecal ferritin excretion was noted during the supplementation. It becomes evident from these findings that even people with low iron stores adapt by lowering their nonheme iron absorption from food in response to iron supplementation. Despite this adaptation, iron stores appeared to be greater after iron supplementation when compared to placebo, and the difference was sustained across the board, except in the case of people with the lowest iron stores.

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