http://cancerpreventionresearch.aacrjournals.org/content/4/2/177.short http://cancerpreventionresearch.aacrjournals.org/content/4/2... >The mechanism is not kn

http://cancerpreventionresearch.aacrjournals.org/content/4/2/177.short http://cancerpreventionresearch.aacrjournals.org/content/4/2... >The mechanism is not known, but heme iron has a catalytic effect on (i) the endogenous formation of carcinogenic N-nitroso compounds and (ii) the formation of cytotoxic and genotoxic aldehydes by lipoperoxidation. A review of evidence supporting these hypotheses suggests that both pathways are involved in heme iron toxicity The irony is, of course, heme iron is the highest bioavailability form of iron, and is one of the main reasons to consume meat in the first place: http://europepmc.org/abstract/med/3290310 http://europepmc.org/abstract/med/3290310 > Food iron is classified as heme or nonheme. Approximately half of the iron in meat, fish, and poultry is heme iron. Depending on an individual's iron stores, 15% to 35% of heme iron is absorbed. Food contains more nonheme iron and, thus, it makes the larger contribution to the body's iron pool despite its lower absorption rate of 2% to 20%.