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Non-heme iron, which is more abundant in plant-based sources, poses challenges about its lower bioavailability and this could contribute to an increased risk of anemia in these populations. However, recent studies challenge this assumption, revealing a more complex relationship between plant-based nutrition and iron status. Additionally, emerging evidence suggests that the potential association between red meat consumption and cancer may be partially mediated by the high intake of heme iron.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Summary<\/jats:title>\n                    <jats:p>This review highlights the complex dynamics of dietary iron in vegetarian and vegan diets, which, despite offering less bioavailable iron, often surpass the intake levels of omnivorous diets. The potential involvement of adaptive physiological mechanisms suggests variability in non-heme iron absorption to meet nutritional requirements. While well-planned plant-based diets can be nutritionally adequate, further research is needed to better understand their long-term effects on iron metabolism.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1007\/s13668-025-00671-y","type":"journal-article","created":{"date-parts":[[2025,6,17]],"date-time":"2025-06-17T20:11:37Z","timestamp":1750191097000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Plant-Based Diet and Risk of Iron-deficiency Anemia. 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