Plant-Based Diet and Risk of Iron-deficiency Anemia. A Review of the Current Evidence and Implications for Preventive Strategies

PMCID: PMC12174276

PMID: 40528105

DOI: 10.1007/s13668-025-00671-y

Journal: Current nutrition reports

Publication Date: 2025-6-18

Authors: López-Moreno M, Castillo-García A, Roldán-Ruiz A, Viña I, Bertotti G

Key Points

• Plant-based diets may activate adaptive physiological mechanisms to optimize non-heme iron absorption
• Vegetarian and vegan diets can potentially provide adequate iron intake through strategic dietary planning
• Further research is needed to comprehensively understand long-term iron metabolism in plant-based nutritional approaches

Summary

This comprehensive review explores the intricate relationship between plant-based diets and iron metabolism, addressing critical concerns about iron deficiency and bioavailability in vegetarian and vegan populations. The study challenges conventional assumptions about non-heme iron absorption, revealing that well-planned plant-based diets may have adaptive physiological mechanisms that can effectively manage iron status, potentially mitigating previous concerns about nutritional inadequacy.

The research highlights the nuanced interplay between dietary patterns and iron metabolism, demonstrating that while non-heme iron is less readily absorbed, plant-based diets can often meet or exceed iron intake levels of omnivorous diets. Notably, the review suggests potential broader health implications, including emerging evidence linking heme iron intake to cancer risk, which underscores the importance of understanding dietary iron sources beyond traditional nutritional perspectives.