Editing Vegetarianism (section)

===Iron===
Vegetarian diets typically contain similar levels of iron to non-vegetarian diets, but this has lower [[bioavailability]] than iron from meat sources, and its absorption can sometimes be inhibited by other dietary constituents.<ref>{{cite web |url=http://www.vegsoc.org/page.aspx?pid=782 |title=Vegetarian Society - Factsheet - Iron |publisher=Vegsoc.org |date=September 22, 2014 |access-date=March 31, 2015 |archive-url=https://web.archive.org/web/20130429230632/http://www.vegsoc.org/page.aspx?pid=782 |archive-date=April 29, 2013 |url-status=dead }}</ref> According to the Vegetarian Resource Group, consuming food that contains vitamin C, such as citrus fruit or juices, tomatoes, or broccoli, is a good way to increase the amount of iron absorbed at a meal.<ref>{{cite web |url=http://www.vrg.org/nutshell/nutshell.htm#iron |title=Vegetarianism in a Nutshell |publisher=Vrg.org |access-date=March 31, 2015 |archive-date=June 26, 2015 |archive-url=https://web.archive.org/web/20150626122237/http://www.vrg.org/nutshell/nutshell.htm#iron |url-status=live }}</ref> Vegetarian foods rich in iron include [[black turtle bean|black beans]], [[cashew]]s, [[hempseed]], [[kidney bean]]s, [[broccoli]], [[lentil]]s, [[oatmeal]], [[raisin]]s, [[jaggery]], [[spinach]], [[cabbage]], lettuce, [[black-eyed pea]]s, [[soybean]]s, many [[breakfast cereal]]s, [[sunflower seed]]s, [[chickpea]]s, [[tomato juice]], [[tempeh]], [[molasses]], [[thyme]], and [[whole-wheat bread]].<ref>{{cite web |url=http://goveg.com/essential_nutrients.asp#iron |title=// Health Issues // Optimal Vegan Nutrition |publisher=Goveg.com |access-date=August 9, 2009 |archive-date=April 4, 2009 |archive-url=https://web.archive.org/web/20090404064615/http://www.goveg.com/essential_nutrients.asp#iron |url-status=live }}</ref>{{Failed verification|date=January 2023}} The related vegan diets can often be higher in iron than vegetarian diets, because dairy products are low in iron.<ref name=Davey/> Iron stores often tend to be lower in vegetarians than non-vegetarians, and a few small studies report very high rates of iron deficiency (up to 40%,<ref>{{cite journal | vauthors = Waldmann A, Koschizke JW, Leitzmann C, Hahn A | title = Dietary Iron Intake and Iron Status of German Female Vegans: Results of the German Vegan Study | journal = Ann Nutr Metab | volume = 48 | issue = 2 | pages = 103–108 | year = 2004 | pmid = 14988640 | doi = 10.1159/000077045 | s2cid = 21370991 | url = http://www.repo.uni-hannover.de/handle/123456789/2754 | access-date = September 3, 2018 | archive-date = November 16, 2018 | archive-url = https://web.archive.org/web/20181116213523/https://www.repo.uni-hannover.de/handle/123456789/2754 | url-status = live }}</ref> and 58%<ref>{{cite journal |vauthors=Krajcovicová-Kudlácková M, Simoncic R, Béderová A, Grancicová E, Magálová T | title = Influence of vegetarian and mixed nutrition on selected haematological and biochemical parameters in children | journal = Nahrung | volume = 41 | issue = 5 | pages = 311–14 | year = 1997 | pmid = 9399258 | doi = 10.1002/food.19970410513 }}</ref> of the respective vegetarian or vegan groups). However, the [[American Dietetic Association]] states that iron deficiency is no more common in vegetarians than non-vegetarians (adult males are rarely iron deficient); iron deficiency [[Anemia|anaemia]] is rare no matter the diet.<ref>{{cite journal | vauthors = Craig WJ, Mangels AR | title = Position of the American Dietetic Association: vegetarian diets | journal = Journal of the American Dietetic Association | volume = 109 | issue = 7 | pages = 1266–82 | year = 2009 | pmid = 19562864 | doi = 10.1016/j.jada.2009.05.027 | s2cid = 7906168 | url = https://digitalcommons.andrews.edu/pubs/1954 | access-date = May 23, 2021 | archive-date = April 19, 2021 | archive-url = https://web.archive.org/web/20210419062508/https://digitalcommons.andrews.edu/pubs/1954/ | url-status = live }}</ref>