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Results: A total of 200 values of HI content in animal protein were extracted from 19 studies. The HI content of meat ranged 3.7-fold between different animal proteins, from 0.77 mg/100 g in chicken to 2.9 mg/100 g in beef. Diet recalls were obtained in ApRON women (n= 183, age 27.6±2.3 y, BMI 21.8±1.6 kg/m2) and FeGenes men (n= 47, 24.7±4.6 y, BMI 22.0±1.6 kg/m2) and non-pregnant women (n= 83, 23.5±4.1 y, BMI 21.5±1.6 kg/m2). Preliminary results show mean Hornsey derived HI, NHI and total iron intakes were higher compared to the Monsen method [(0.73 vs 0.37 mg; p< 0.001),(0.62 vs 0.56 mg; p< 0.001),(1.36 vs 0.93 mg; p< 0.001), respectively]. Future analyses will be conducted to determine associations between HI intake (calculated using both methods) and iron status in ApRON and FeGenes participants. Conclusions: As our understanding of molecular mechanisms of iron absorption evolve, it is important that dietary assessment distinguish between HI and NHI consumption to better characterize the impact of emerging dietary patterns (vegan; vegetarians) on iron status and health outcomes. Funding Sources: The Canadian Institute of Health Research (CIHR) Women and Children’s Health Research Institute (WCHRI) National Institute of Health-National Institute of Diabetes and Digestive and Kidney Diseases (NIH-NIDDK).