Gabe Mirkin, M.D.
Not unless blood tests show you have a deficiency.
Several studies have shown that high blood levels of iron are
associated with an increased risk of suffering heart attacks and
cancers, particularly, those of the esophagus and bladder. A
study from Harvard showed that it may be the meat source of
iron, rather than just the iron itself, that causes the heart attacks
and cancers. People who eat a lot of meat, fish and chicken
have higher blood levels of iron than vegetarians. The iron in
meat, fish and chicken is called heme iron, which is absorbed at
a very high level, around 10-20 percent. On the other hand, the
iron that you get from plants is absorbed very poorly; only one to
three percent of the iron from leafy green vegetables and other
plant sources of iron is absorbed.
You can find out if your iron level is too high by asking
you doctor to draw blood for a test called transferrin iron binding
saturation. People with a transferrin iron binding saturation of
more than 60 percent are at increased risk for developing heart
attacks and cancers. If your level is greater than 60 percent, you
can reduce your intake of iron by restricting meat, fish, chicken
and iron-supplemented foods, and you can get rid of extra iron
by donating blood six or more times a year.
March 1, 2006