High red meat (iron) consumption may hike cancer risk

High red meat (iron)
consumption may hike
cancer risk

April 19, 2007

Recent studies have shown that people
with high percentage of transferrin
saturation (i.e. increased body iron stores)
and who consume high levels of dietary iron
(i.e. more than 18 mg), or red meat have an
increased risk of cancer and cancer
mortality. However, the risk is not increased
for people with high transferring saturation if
they consume a normal dietary intake of iron
or red meat.

Currently, the recommended daily
allowance for daily iron intake is 8 mg for
postmenopausal women, 8 mg for all men,
and 18 mg for premenopausal women in the
U.S.12

Reference

Arch G. Mainous, III et al, Transferrin
Saturation, Dietary Iron Intake, and Risk of
Cancer, Annals of Family Medicine
3:131-137 (2005)

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