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<h1>Iron's Dangers</h1>
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<a href="/"><img class="epic" src="/icons/chads/chad.png"></a>
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<p class="nav"><span class="nav-left">Listed under <a href="/ray-peat.html">Ray Peat</a>.</span><span class="nav-right"><a href="/theme.html">Theme</a></span></p>
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<p>From the <a href="https://raypeat.com/articles/articles/iron-dangers.shtml" target="_blank">original article</a> in 2006. Author: <a href="https://raypeat.com/" target="_blank">Ray Peat</a>.</p>
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<p>Q: You believe iron is a deadly
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substance. Why?</p>
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<p> Iron is a potentially toxic heavy metal. In excess,
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it can cause cancer, heart disease, and other illnesses.
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</p>
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<p>Q: Could you tell us about some
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of these studies? </p>
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<p>In
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the 1960s the World Health Organization found that when iron supplements
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were given to anemic people in Africa, there was a great increase in
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the death rate from infectious diseases, especially malaria. Around
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the same time, research began to show that the regulation of iron is
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a central function of the immune system, and that this seems to have
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evolved because iron is a basic requirement for the survival and growth
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of cells of all types, including bacteria, parasites, and cancer. The
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pioneer researcher in the role of iron in immunity believed that an
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excess of dietary iron contributed to the development of leukemia and
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lymphatic cancers. Just like lead, mercury, cadmium, nickel and other
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heavy metals, stored iron produces destructive free radicals. The harmful
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effects of iron-produced free radicals are practically indistinguishable
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from those caused by exposure to X-rays and gamma rays; both accelerate
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the accumulation of age-pigment and other signs of aging. Excess iron
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is a crucial element in the transformation of stress into tissue damage
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by free radicals.</p>
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<p>For
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about 50 years, it has been known that blood transfusions damage immunity,
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and excess iron has been suspected to be one of the causes for this.
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People who regularly donate blood, on the other hand, have often been
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found to be healthier than non-donors, and healthier than they were
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before they began donating.</p>
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<p>In
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one of Hans Selye's pioneering studies, he found that he could experimentally
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produce a form of scleroderma (hardening of the skin) in animals by
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administering large doses of iron, followed by a minor stress. He could
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prevent the development of the condition by giving the animals large
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doses of vitamin E, suggesting that the condition was produced by iron's
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oxidative actions.</p>
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<p>Excess
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iron's role in infectious diseases is now well established, and many
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recent studies show that it is involved in degenerative brain diseases,
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such as Parkinson's, ALS (Lou Gehrig's disease), Huntington's chorea,
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and Alzheimer's disease. Iron is now believed to have a role in skin
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aging, atherosclerosis, and cataracts of the lenses of the eyes, largely
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through its formation of the "age pigment."
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</p>
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<p>Q: How does excess iron accelerate
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our aging process? </p>
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<p>During
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aging, our tissues tend to store an excess of iron. There is a remarkably
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close association between the amount of iron stored in our tissues and
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the risk of death from cancer, heart disease, or from all causes. This
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relationship between iron and death rate exists even during childhood,
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but the curve is downward until the age of 12, and then it rises steadily
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until death. The shape of this curve, representing the iron burden,
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is amazingly similar to the curves representing the rate of death in
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general, and the rate of death from cancer. There is no other relationship
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in biology that I know of that has this peculiar shape, with its minimum
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at the age of 12, and its maximum in old age at the time of death. </p>
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<p>One
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of the major lines of aging research, going back to the early part of
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this century, was based on the accumulation of a brown material in the
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tissues known as "age-pigment." The technical name for this
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material, "lipofuscin," means "fatty brown stuff."
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In the 1960s, the "free radical theory" of aging was introduced
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by Denham Harman, and this theory has converged with the age-pigment
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theory, since we now know that the age-pigment is an oxidized mass of
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unsaturated fat and iron, formed by uncontrolled free radicals. Until
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a few years ago, these ideas were accepted by only a few researchers,
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but now practically every doctor in the country accepts that free radicals
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are important in the aging process. A nutrition researcher in San Diego
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suspected that the life-extending effects of calorie restriction might
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be the result of a decreased intake of toxins. He removed the toxic
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heavy metals from foods, and found that the animals which ate a normal
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amount of food lived as long as the semi-starved animals. Recently,
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the iron content of food has been identified as the major life-shortening
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factor, rather than the calories. [Choi and Yu, Age vol. 17, page 93,
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1994.]</p>
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<p>Q: Exactly how much iron do we
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need to eat? </p>
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<p>Children's
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nutritional requirements are high, because they are growing, but there
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are indications that in the U.S. even children eat too much iron. </p>
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<p>Some researchers are concerned
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that the iron added to cereals is contributing to the incidence of leukemia
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and cancers of the lymphatic tissues in children. [Goodfield, 1984.]
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During the time of rapid growth, children are less likely than adults
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to store too much iron. At birth, they have a large amount of stored
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iron, and this decreases as they "grow into it." It is after
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puberty, when growth slows and the sex hormones are high, that the storage
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of iron increases. [Blood, Sept., 1976.] In a study of the "malnourished"
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children of migrant fruit pickers in California, these children who
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were "seriously anemic" were actually more resistant to infectious
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diseases than were the "well nourished" middle class children
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in the same region.</p>
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<p>If
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the normal amount of dietary iron causes an increased susceptibility
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to infections even in children, and if a subnormal amount of iron slows
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the aging process, I think we are going to have to reconsider our ideas
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of nutritional adequacy, to look at the long range effects of diet,
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as well as the immediate effects. My current studies have to do with
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analyzing our ability to handle stress safely, in relation to our diet.
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I believe our nutritional recommendations for iron have to be revised
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sharply downward. </p>
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<p>Q. Don't women need extra iron?
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</p>
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<p>That's
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a misunderstanding. </p>
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<p>Doctors
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generally don't realize that only a few milligrams of iron are lost
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each day in menstruation. The real issue is that you can hardly avoid
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getting iron, even when you try.</p>
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<p>Women
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absorb iron much more efficiently than men do. From a similar meal,
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women will normally absorb three times as much iron as men do. When
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pregnant, their higher estrogen levels cause them to absorb about nine
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times as much as men. Every time a woman menstruates, she loses a little
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iron, so that by the age of 50 she is likely to have less iron stored
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in her tissues than a man does at the same age, but by the age of 65
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women generally have as much excess iron in their tissues as men do.
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(During those 15 years, women seem to store iron at a faster rate than
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men do, probably because they have more estrogen.) At this age their
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risk of dying from a heart attack is the same as that of men. Some women
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who menstruate can donate blood regularly without showing any tendency
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to become anemic.</p>
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<p>Since
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the custom of giving large iron supplements to pregnant women has been
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established, there has been an increase in jaundice of the newborn.
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It has been observed that women who didn't take iron supplements during
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pregnancy have healthy babies that don't develop jaundice. I have suggested
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that this could be because they haven't been poisoned by iron. Those
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supplements could also be a factor in the increased incidence of childhood
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cancer.</p>
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<p>Q: Don't you need iron supplements
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if you are anemic? </p>
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<p>In
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general, no.</p>
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<p>Many
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doctors think of anemia as necessarily indicating an iron deficiency,
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but that isn't correct. 100 years ago, it was customary to prescribe
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arsenic for anemia, and it worked to stimulate the formation of more
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red blood cells. The fact that arsenic, or iron, or other toxic material
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stimulates the formation of red blood cells doesn't indicate a "deficiency"
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of the toxin, but simply indicates that the body responds to a variety
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of harmful factors by speeding its production of blood cells. Even radiation
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can have this kind of stimulating effect, because growth is a natural
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reaction to injury. Between 1920 and 1950, it was common to think of
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"nutritional growth factors" as being the same as vitamins,
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but since then it has become common to use known toxins to stimulate
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the growth of farm animals, and as a result, it has been more difficult
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to define the essential nutrients. The optimal nutritional intake is
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now more often considered in terms of resistance to disease, longevity
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or rate of aging, and even mental ability.</p>
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<p>An
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excess of iron, by destroying vitamin E and oxidizing the unsaturated
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fats in red blood cells, can contribute to hemolytic anemia, in which
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red cells are so fragile that they break down too fast. In aging, red
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cells break down faster, and are usually produced more slowly, increasing
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the tendency to become anemic, but additional iron tends to be more
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dangerous for older people.</p>
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<p>Anemia
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in women is caused most often by a thyroid deficiency (as discussed
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in the chapter on thyroid), or by various nutritional deficiencies.
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Estrogen (even in animals that don't menstruate) causes dilution of
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the blood, so that it is normal for females to have lower hemoglobin
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than males. Q. What should I do if my doctor tells me I'm anemic? Is
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there any situation in which a person needs to take iron supplements?
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</p>
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<p>Iron
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deficiency anemia does exist, in laboratory situations and in some cases
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of chronic bleeding, but I believe it should be the last-suspected cause
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of anemia, instead of the first. It should be considered as a possible
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cause of anemia only when very specific blood tests show an abnormally
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low degree of iron saturation of certain proteins. Usually, physicians
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consider the amount of hemoglobin or of red cells in the blood as the
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primary indicator of a need for iron, but that just isn't biologically
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reasonable.</p>
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<p>If
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a large amount of blood is lost in surgery, a temporary anemia might
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be produced, but even then it would be best to know whether the iron
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stores are really depleted before deciding whether an iron supplement
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would be reasonable. Liver (or even a water extract of wheat germ) can
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supply as much iron as would be given as a pill, and is safer.
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</p>
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<p>Q. What foods contain iron?
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</p>
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<p>Flour,
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pasta, etc., almost always contain iron which has been artificially
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added as ferrous sulfate, because of a federal law. Meats, grains, eggs,
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and vegetables naturally contain large amounts of iron. A few years
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ago, someone demonstrated that they could pick up a certain breakfast
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cereal with a magnet, because of the added iron. Black olives contain
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iron, which is used as a coloring material. You should look for "ferrous"
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or "ferric" or "iron" on the label, and avoid foods
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with any added iron. Many labels list "reduced iron," meaning
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that iron is added in the ferrous form, which is very reactive and easily
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absorbed.</p>
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<p>Q.: Why does federal law require
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the addition of iron to those foods? </p>
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<p>Industrially
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processed grains have most of the nutrients, such as vitamin E, the
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B vitamins, manganese, magnesium, etc., removed to improve the products'
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shelf life and efficiency of processing, and the government required
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that certain nutrients be added to them as a measure to protect the
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public's health, but the supplementation did not reflect the best science
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even when it was first made law, since food industry lobbyists managed
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to impose compromises that led to the use of the cheapest chemicals,
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rather than those that offered the greatest health benefits. For example,
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studies of processed animal food had demonstrated that the addition
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of iron (as the highly reactive form, ferrous sulfate, which happens
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to be cheap and easy to handle) created disease in animals, by destroying
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vitamins in the food. You should read the label of ingredients and avoid
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products that contain added iron, when possible.
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</p>
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<p>Q: Can cooking in an iron frying
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pan put iron into food? </p>
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<p>Yes,
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especially if the food is acidic, as many sauces are. The added iron
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will destroy vitamins in the food, besides being potentially toxic in
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itself. </p>
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<p>Q: What about aluminum?
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</p>
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<p>Aluminum
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and iron react similarly in cells and are suspected causes of Alzheimer's
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disease.</p>
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<p>The
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aluminum industry started propagandizing more than 50 years ago about
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the "safety" of aluminum utensils, claiming that practically
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none of the toxic metal gets into the food. Recent research showed that
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coffee percolated in an aluminum pot contained a large amount of dissolved
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aluminum, because of coffee's acidity.</p>
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<p>Q: What kind of cooking pots or
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utensils are safe? </p>
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<p>Glass
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utensils are safe, and certain kinds of stainless steel are safe, because
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their iron is relatively insoluble. Teflon-coated pans are safe unless
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they are chipped.</p>
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<p>Q: How do I know which stainless
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steels are safe? </p>
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<p>There
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are two main types of stainless steel, magnetic and nonmagnetic. The
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nonmagnetic form has a very high nickel content, and nickel is allergenic
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and carcinogenic. It is much more toxic than iron or aluminum. You can
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use a little "refrigerator magnet" to test your pans. The
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magnet will stick firmly to the safer type of pan.
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</p>
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<p>Q: Why is there iron in most multi-vitamin
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and mineral products? </p>
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<p>Although
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several researchers have demonstrated that iron destroys vitamins, there
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is enough wishful thinking in industry, government, and the consuming
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public, that such mistakes can go on for generations before anyone can
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mobilize the resources to bring the truth to the public. 10 years ago,
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I thought it was a hopeful sign of increased awareness of iron's danger
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when the manufacturer of a new iron product mentioned in the Physician's
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Desk Reference that it hadn't yet been reported to cause cancer.
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</p>
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<p>Q. I can't avoid all those foods,
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especially the bread and grains. What can I do to keep the iron I ingest
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from harming me? </p>
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<p>Iron
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destroys vitamin E, so vitamin E should be taken as a supplement. It
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shouldn't be taken at the same time as the iron-contaminated food, because
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iron reacts with it in the stomach. About 100 mg. per day is adequate,
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though our requirement increases with age, as our tissue iron stores
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increase. Coffee, when taken with food, strongly inhibits the absorption
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of iron, so I always try to drink coffee with meat. Decreasing your
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consumption of unsaturated fats makes the iron less harmful. Vitamin
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C stimulates the absorption of iron, so it might be a good idea to avoid
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drinking orange juice at the same meal with iron-rich foods. A deficiency
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of copper causes our tissues to retain an excess of iron, so foods such
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as shrimp and oysters which contain abundant copper should be used regularly.
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</p>
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<p>Q: How does copper help us?
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</p>
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<p>Copper
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is the crucial element for producing the color in hair and skin, for
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maintaining the elasticity of skin and blood vessels, for protecting
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against certain types of free radical, and especially for allowing us
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to use oxygen properly for the production of biological energy. It is
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also necessary for the normal functioning of certain nerve cells (substantia
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nigra) whose degeneration is involved in Parkinson's disease. The shape
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and texture of hair, as well as its color, can change in a copper deficiency.
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Too much iron can block our absorption of copper, and too little copper
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makes us store too much iron. With aging, our tissues lose copper as
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they store excess iron. Because of those changes, we need more vitamin
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E as we age.</p>
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<h2>Summary:</h2>
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<p>Iron is a potentially toxic heavy
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metal; an excess can cause cancer, heart disease, and other illnesses.
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</p>
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<p>Other heavy metals, including
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lead and aluminum, are toxic; pans and dishes should be chosen carefully.
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</p>
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<p>Iron
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causes cell aging.</p>
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<p>Drinking
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coffee with iron rich foods can reduce iron's toxic effects.
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</p>
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<p>Use
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shrimp and oysters, etc., to prevent the copper deficiency which leads
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to excess storage of iron.</p>
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<p>Avoid
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food supplements which contain iron. </p>
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<p>Take
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about 100 units of vitamin E daily; your vitamin E requirement increases
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with your iron consumption.</p>
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<h2>Glossary:</h2>
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<p>Free
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radicals are fragments of molecules that are very destructive to all
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cells and system of the body.</p>
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<p>Respiration
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refers to the absorption of oxygen by cells, which releases energy.
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The structure inside the cell in which energy is produced by respiration
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is called the mitochondrion. Oxidation refers to the combination of
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a substance with oxygen. This can be beneficial, as in normal respiration
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that produces energy, or harmful, as in rancidity, irradiation, or stress
|
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reactions. Antioxidants: Vitamin E and vitamin C are known as antioxidants,
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because they stop the harmful free-radical chain reactions which often
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involve oxygen, but they do not inhibit normal oxidation processes in
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cells. "Chain breaker" would be a more suitable term. It is
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often the deficiency of oxygen which unleashes the dangerous free-radical
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processes. Many substances can function as antioxidants/chain breakers:
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thyroxine, uric acid, biliverdin, selenium, iodine, vitamin A, sodium,
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magnesium, and lithium, and a variety of enzymes. Saturated fats work
|
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with antioxidants to block the spread of free-radical chain reactions.
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Age pigment is the brown material that forms spots on aging skin, and
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that accumulates in the lens of the eye forming cataracts, and in blood
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vessels causing hardening of the arteries, and in the heart and brain
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and other organs, causing their functions to deteriorate with age. It
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is made up of oxidized unsaturated oils with iron.</p>
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<p>Anemic
|
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means lacking blood, in the sense of not having enough red blood cells
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or hemoglobin. It is possible to have too much iron in the blood while
|
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being anemic. Anemia in itself doesn't imply that there is nutritional
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need for iron.</p>
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<h2>References</h2>
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<small>
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<p>Allen, D. R., et al., "Catechol
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adrenergic agents enhance hydroxyl radical generation in xanthine oxidase
|
|
systems containing ferritin: Implications for ischemia reperfusion,"
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Arch. Biochem. Biophys. 315(2), 235-243, 1994. </p>
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<p>M. Bartal, et al., "Lipid
|
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peroxidation in iron deficiency anemia--Reply," Acta Haematol.
|
|
91(3), 170, 1994.</p>
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<p>R. J. Bergeron, et al., "Influence
|
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of iron on in vivo proliferation and lethality of L1210 cells,"
|
|
J. Nutrition 115(3), 369-374, 1985. </p>
|
|
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|
<p>P. Carthew and A. G. Smith, "Pathological
|
|
mechanisms of hepatic tumor formation in rats exposed chronically to
|
|
dietary hexachlorobenzene," J. Applied Toxicology 14(6), 447-52,
|
|
1994.</p>
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|
<p>Chen, Y., et al., "Weak antioxidant
|
|
defenses make the heart a target for damage in copper-deficient rats,"
|
|
Free Radical Biol. Med. 17(6), 529-536, 1994.</p>
|
|
<p>J. J. C. Chiao, et al., "Iron
|
|
delocalization occurs during ischemia and persists on reoxygenation
|
|
of skeletal muscle," J. Lab. Clin. Med. 124(3), 432-438, 1994.
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|
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</p>
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<p>Choi, J. H. and B. P. Yu, "Modulation
|
|
of age-related alterations of iron, ferritin, and lipid peroxidation
|
|
in rat serum," Age 17(3), 93-97, 1994. </p>
|
|
<p>P. C. Elwood, "Iron, magnesium,
|
|
and ischemic heart disease," Proc. of Nutrition Society 53(3),
|
|
599-603, 1994.</p>
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<p>J. Goodfield, An Imagined World,
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Penguin Books, N.Y., 1984. </p>
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<p>M. Galleano and S. Puntarulo,
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|
|
|
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93(2-3), 125-34, 1994. </p>
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Mol. Neurobiol. 9(1-3), 135-142, 1994. </p>
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<p>A. V. Kozlov, et al., "Role
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Bull. Exp. Biol. Med. 99(1), 1984. </p>
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<p>D. J. Lamb and D. S. Leake, "Iron
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<p>E. E. Letendre, "Importance
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<p>V. M. Mann, et al., "Complex
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<p>Z. Maskos and W. H. Koppenol,
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<p>S. Ozsoylu, "Lipid peroxidation
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<p>Pecci, L., et al., "Aminoethylcystein
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ketimine decarboxylated dimer protects submitochondrial particles from
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lipid peroxidation at a concentration not inhibitory of electron transport,"
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Biochem. Biophys. Res. Commun. 205(1), 264-268, 1994.
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<p>M. Savoiardo, et al., "Magnetic
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resonance imaging in progressive supranuclear palsy and other parkinsonian
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disorders," J. Neural Trans. (suppl. 42), 93-110, 1994.
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<p>J. J. Strain, "Putative role
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of dietary trace elements in coronary heart disease and cancer,"
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<p>Vanrensburg, S. J., et al., "Lipid
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peroxidation and platelet membrane fluidity--implications for Alzheimer's
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disease?", Neuroreport 5(17), 2221-2224, 1994.
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<p>L. J. Wesselius, et al., "Increased
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release of ferritin and iron by iron-loaded alveolar macrophages in
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cigarette smokers," Amer. J. Respir. Crit. Care Med. 150(3), 690-695,
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1994.</p>
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<p>Transfusions: Amer. J. of Surgery
|
|
155, p. 43, 1988. *A Finnish study, two years ago, indicated that high
|
|
iron stores may increase heart attack risk: In People magazine, 1994:
|
|
"Is iron a killer?" Dr. Jerome L. Sullivan, director of clinical
|
|
labs of Veterans Affairs Medical Center at Charleston, S.C., in 1983
|
|
proposed that excess iron contributes to heart attacks. University of
|
|
Kuopio in Finland: Large-scale study (nearly 2,000 men, for up to five
|
|
years; next to smoking, excess stored iron is the most significant identifiable
|
|
risk factor for heart attacks. It is a stronger risk factor for heart
|
|
attack than high blood pressure and cholesterol.</p>
|
|
<p>*Dec.
|
|
7, page 6E, Register Guard (Eugene, OR): US studies showed a weak connection
|
|
between iron and heart disease, and a weak connection with the iron
|
|
in red meat. Epidemiologists at the Pacific Northwest Laboratory in
|
|
Washington have reported that the greater the concentration of iron
|
|
in a person's blood, the greater his or her risk of cancer. Richard
|
|
Stevens and his co-workers found the connection from examining cancer
|
|
rates in more than 8,000 people who participated in the l971 National
|
|
Health and Nutrition Examination survey. A second Finnish study with
|
|
similar findings accompanied Stevens's report in the International Journal
|
|
of Cancer, and suggets that there may be cause for concern. Register
|
|
Guard (Eugene, OR), Jan. 16, 95; p 7A: Number of heart failures doubles,
|
|
AP: 1982-92, heart disease death rate dropped 24.5%; number of cases
|
|
of congestive heart failure doubled during roughly the same period.
|
|
It killed 39,000 Americans in 1991, costs system $40 billion per year.
|
|
Cancer is the biggest killer of women under 64, heart disease far surpasses
|
|
cancer in women of ages 65-84.</p>
|
|
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