THE IMPORTANCE OF DIETARY IRON AND HEMEIron is a vitally important element in biological terms (for review see [1] ). Iron is a transition metal with the ability to readily accept and donate electrons, allowing it to function as an oxidant or reductant in a large number of biochemical reactions. In mammals, iron is notably required for oxygen transport as a component of hemoglobin, DNA synthesis as a component of ribonucleotide reductase, and as an electron acceptor/ donor in the cytochromes that are essential for energy transduction. Currently, iron deficiency is the most common diet related health problem in the world [2] , and the effects on human health are wide ranging. Iron deficiency manifests as anaemia in up to 2 billion people, impairs physical and mental development in children, and can exacerbate many other health problems.Heme is a biologically important iron containing compound and a key source of dietary iron. Historically, it was doubted that heme iron could be absorbed by the enterocyte and it was not until 1955 that the absorption of heme-derived iron was demonstrated for the first time [3] . Currently, the importance of heme iron in the diet cannot be underestimated. Studies estimate that in Western societies, iron derived from heme sources such as myoglobin and hemoglobin make up twothirds of the average person's total iron stores despite only constituting one-third of the iron that is actually ingested [4][5][6] . This likely explains why vegetarians are more prone to iron deficiency than those who regularly consume red meat [7] . T h e r e l a t ive i m p o r t a n c e o f d i e t a r y h e m e i s attributable to its high bioavailability compared with
AbstractIron is a critical micronutrient, and iron derived from heme contributes a large proportion of the total iron absorbed in a typical Western diet. Heme iron is absorbed by different mechanisms than non-heme iron, but despite considerable study over many years these mechanisms remain poorly understood. This review provides an overview of the importance of heme iron in the diet and discusses the two prevailing hypotheses of heme absorption; namely receptor mediated endocytosis of heme, and direct transport into the intestinal enterocyte by recently discovered heme transporters. A specific emphasis is placed on the questions surrounding the site of heme catabolism and the identity of the enzyme that performs this task. Additionally, we present the hypothesis that a nonheme iron transport protein may be required for heme iron absorption and discuss the experiences of our laboratory in examining this hypothesis.