2 ms·
High iron intake also seems to be implicated in cardiovascular disease, and may be one of the reasons it is more prevalent in men, as women lose iron during men
by _yb2s 2y ago
High iron intake also seems to be implicated in cardiovascular disease, and may be one of the reasons it is more prevalent in men, as women lose iron during menstruation, whereas men tend to accumulate it over time. Donating blood may be a good way to deal with this.
It seems unreasonable to pin this concern on red meat in particular- especially since so many people also take iron supplements and eat iron fortified processed foods.
Instead I think it makes sense to look at your bloodwork- and then adjust iron intake and or donate blood regularly. I’d bet you can still eat a steak many times per week and have an overall fairly low, or even too low iron intake. It takes about a full pound of steak every day just to meet the iron RDA for adult men, which is much lower than for young women.
- adrian_b 2y agoThe iron supplements contain reduced Fe(II) ions, not the oxidized Fe(III) ions identified as harmful by this study.
- _yb2s 2y agoI'm skeptical of this, as I don't see how the oxidation state from the food will influence the resulting oxidation state once it is absorbed and in the blood stream, or in a cell. For digestive absorption Fe3+ is reduced to Fe2+, and then it gets reoxidized to Fe3+ after digestive absorption. I would expect that different forms of dietery iron- reduced or not, protein bound or not, etc. would affect how well they are absorbed, but not affect the resulting oxidation state after absorption. I suppose I would need more details on exactly how they think the iron is being transported to the cells in these colon cancer situations.