Dietary Factors Linked to High Iron Stores

Published Online: Saturday, February 1, 2003

Previous studies have suggested that iron repletion may increase the risk of several chronic diseases, especially cardiovascular disease. New findings, published in the American Journal of Clinical Nutrition, show that several dietary factors are associated with a risk for high iron stores. The study involved 246 men and 368 women with a mean age of 75 years. As expected, the risk of high iron stores was 4-fold higher among subjects who took supplemental iron than among subjects who did not take supplements. The risk was 3-fold higher among those who ate more than 4 servings of red meat a week and was also increased among subjects who consumed more than 3 servings of fruit or fruit juice daily. In contrast, intake of whole grains more than 7 times weekly substantially lowered the risk of high iron stores, in comparison with intake of refined grains.

Latest Articles
Beverly Schaefer, RPh, of Katterman's Sand Point Pharmacy in Seattle, Washington, shares some fun tips on how to encourage patients who travel to come to your pharmacy for supplies.
Donnie Calhoun, RPh, PD, National Community Pharmacists Association (NCPA) Foundation vice president, discusses how pharmacists can prepare themselves and their business before, during, and after a disaster.
Ken Whittemore Jr, Surescript's senior vice president of professional and regulatory affairs, talks about some new transactions available that can help pharmacists.
In case you got caught up in the Thanksgiving holiday rush, here are the top trending stories you may have missed in November:
Latest Issues