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Iron is an essential nutrient that has many roles in the body, not least of which is that it is a component of hemoglobin, the protein found in red blood cells that carries oxygen to the body. It is also a cofactor in the production of some neurotransmitters, it works with enzymes, and it helps boost the immune system. Too much iron, however, is not healthy: iron is necessary for cell division, and it is known that many cancer cell types specifically accumulate iron for that purpose.
According to a study presented at the 2007 centennial meeting of the American Association for Cancer Research, the combination of high iron intake and low dietary antioxidant consumption may increase the risk of aggressive prostate cancer. (Choi 2008) The study’s authors evaluated men who had participated in the Carotene and Retinol Efficacy Trial (CARET), which consisted of 661 men who subsequently developed prostate cancer.
The RDA for iron for men is 18 mg. Rich food sources of iron include liver (beef, chicken), beef, kidney beans, lima beans, baked beans, and spinach. When the body is low in iron, it increases its ability to absorb the mineral; when iron stores are high, absorption decreases to help protect the body against toxic effects. Thus the body automatically tries to protect against too much iron, although an overdose can still occur. Do not take iron supplements or a supplement that contains iron unless you know you have an iron deficiency, which your doctor can check for you with a simple blood test.
Reference
Choi JY, Neuhouser ML, Barnett MJ, Hong CC, Kristal AR et al. Iron intake, oxidative stress-related genes (MnSOD and MPO) and prostate cancer risk in CARET cohort. Carcinogenesis 2008 May; 29(5): 964-70.
