Iron absorption differs significantly between heme and non-heme sources, with heme iron from animal products being vastly more absorbable. While many believe that consuming iron-rich vegetables like spinach increases their iron intake, the non-heme iron in these foods is less effectively absorbed by the body. The practice of fortifying low-quality processed foods with cheap iron and other vitamins raises questions about the nutritional value of such products. Thus, it is crucial to consider the quality of dietary iron sources rather than relying solely on fortified foods.

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