There are two forms of iron—the form in animal foods is called heme, while the iron in plant foods is called non-heme. Iron is an essential nutrient with its effects depending on the form consumed, according to an August animal study published in Nature Metabolism (NM).
Researchers from Harvard T.H. Chan School of Public Health found that higher intake of heme iron from red meat and other animal foods may increase the risk of Type 2 diabetes by 26 percent. In contrast, non-heme iron intake from plant foods was not associated with an elevated risk.
