Non-heme dietary iron (Fe (non-heme))

Non-heme dietary iron refers to the inorganic form of iron found in plant-based foods and iron-fortified products, existing primarily in the ferric (Fe3+) or ferrous (Fe2+) states within the gastrointestinal lumen (NIH, 2023). Unlike heme iron, its absorption is highly regulated and influenced by the acidic environment of the stomach and various dietary enhancers or inhibitors (StatPearls, 2023). In the duodenum, ferric iron must be reduced to the ferrous state by the enzyme duodenal cytochrome B (Dcytb) before it can be transported into enterocytes via divalent metal transporter 1 (DMT1) (PubMed, 2021). This target is central to the treatment of iron deficiency anemia, where oral iron salts are administered to replenish systemic iron stores for hemoglobin synthesis (Mayo Clinic, 2023). Conversely, excessive luminal iron can be sequestered by chelators or its absorption inhibited to manage iron overload disorders, though high concentrations are often associated with gastrointestinal side effects due to the production of reactive oxygen species (Journal of Nutrition, 2019).

Other names

Inorganic ironFerric ironFerrous ironDietary non-heme ironLuminal iron

Therapeutic intervention involves oral supplementation to increase the concentration of ferrous iron (Fe2+) available for uptake by divalent metal transporter 1 (DMT1) in the duodenum, or the use of chelating agents to bind luminal iron and prevent its systemic absorption in cases of overload.