High red meat (iron)
consumption may hike
cancer risk
               

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)

LINKS

Fight Against Cancer
Anti-cancer Diets
THIS WEBSITE TALKS ABOUT THE SIDE EFFECTS AND THE POTENTIAL HEALTH BENEFITS OF HERBS, SUPPLEMENTS,
PHYTONUTRIENTS AND DRUG PRODUCTS. THIS WEBSITE ALSO TALKS ABOUT SOME POPULAR HEALTH ISSUES AND DISEASES.
ARTICLES IN THIS WEB SITE IS FOR YOUR REFERENCE ONLY. IF YOU HAVE ANY QUESTION, YOU SHOULD CONSULT WITH YOUR
DOCTOR IMMEDIATELY. ALL RIGHTS RESERVED 2011. DO NOT COPY NOR TRANSFER ARTICLES TO OTHER WEBSITES NOR OTHER
FORMS OF PUBLICATIONS.
Privacy Policy. ARTICLE INDEX/ Science