High red meat (iron)
consumption may hike
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
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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