What is the type of iron found in animal sources that is more easily absorbed?

Heme iron, found in animal sources such as meat, fish, and poultry, is more readily absorbed by the human body compared to nonheme iron from plant sources. This is due to the unique structure of heme iron, which is part of hemoglobin and myoglobin in animal tissues, allowing it to be absorbed more efficiently.

The presence of other dietary components can inhibit or enhance iron absorption, but heme iron is less affected by these factors compared to nonheme iron. As a result, individuals consuming heme iron can achieve higher levels of iron absorption, making it a crucial component of diets, particularly for those who may be at risk of iron deficiency.

In contrast, nonheme iron, which is predominantly found in plant foods and fortified products, is absorbed at a lower rate due to several factors, including the presence of phytates and polyphenols in plant-based diets that can inhibit absorption. Oxidized iron refers to iron that has undergone a chemical change, making it less relevant in the context of dietary absorption, and ferrous iron is a specific form of iron that can be absorbed but is not synonymous with heme iron.