Iron is a trace element essential to normal body function, notably proper blood oxygenation. Iron deficiency leads to anemia.
Dietary sources of iron can be divided into two varieties: heme and non-heme. Heme is more readily absorbed and is found in animal products; non-heme is less readily absorbed and found in plant products. Vitamin C enhances availability of iron for absorption. Some studies suggest that red meat consumption increases risk of colorectal cancer, though this claim remains controversial.
Iron requirements vary; supplementation should be undertaken under advice of a medical professional to avoid overconsumption.
Red meat, poultry, fish, lentils, beans, tofu, chickpeas, blackstrap molasses, fortified bread, fortified breakfast cereal
Cancer epidemiology, biomarkers & prevention
The National Archives
Ferrous fumarate, ferrous sulfate, ferrous sulphate