Too Much Iron can Increase Cancer Risk People with high blood iron levels who consume more than 18 milligrams a day of dietary iron are increasing their risk for cancer, according to a new study. Lead study author Arch G. Mainous III, Ph.D., from the department of family medicine at the Medical University of South Carolina in Charleston, and colleagues analyzed data from U.S. National Health and Nutrition Examination Surveys. Results show people with elevated blood iron levels who also ingest more than 18 milligrams of dietary iron have more than double the risk for cancer and death from cancer than people with normal iron levels who report a low dietary intake of iron. Elevated iron levels were defined as a serum transferrin saturation of more than 45 percent. However, researchers say serum transferrin saturation levels could be as low as 41 percent and added dietary iron could still increase cancer risk in these individuals. They also point out, cancer risk is not increased in people with high blood iron levels who have a normal dietary iron intake. About 7 percent of adults in the United States have a transferrin saturation of more than 41 percent, putting them at higher risk. Authors conclude, "Among persons with increased transferrin saturation, a daily intake of dietary iron more than 18 milligrams is associated with an increased risk of cancer. Future research might focus on the benefits of dietary changes in those individuals with increased serum transferrin saturation." This article was reported by Ivanhoe.com, who offers Medical Alerts by e-mail every day of the week. To subscribe, go to: http://www.ivanhoe.com/newsalert/. Posted April, 2005 Source: Bill Sardi & The Natural Health Librarian Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.