To avoid iron deficiency in people, lot of dietary ingredients these days contain fortified iron in the ingredient. A new study done by researchers of Medical University of South Carolina, US, had found that in a state of transferrin saturation of 60% or more, intake of food fortified with iron might increase the risk of cancer in people.
Transferrin saturation or iron overload is the opposite of iron deficiency and may cause several health problems. This is the first time that iron overload is being linked with cancer risk.
The study found that when compared with individuals who had a low serum transferring situation and low dietary iron intake, the individuals with iron overload and high dietary iron intake had an increased adjusted relative risk of cancer. This was not found for individuals with iron overload of more than 45% and more with a normal iron intake in diets.
The researchers thus concluded that persons with increased iron saturation might have a higher risk of cancer if the dietary iron intake is more than 18mg daily.
The research was reported in the journal Annals of Family Medicine.