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Heme iron, iron of the blood, is the source of nearly all of the iron nutrient content of meat in the diet. The distinction is that certain things like coffee and tea can interfere with absorption of non-hemetic iron, whereas hemetic iron is digested as well. It is a key in avoiding anemia. Often, a preference of milk products to meat products for protein is called milk anemia for this reason.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Heme_iron". A list of authors is available in Wikipedia.|