Iron is very important for our health. It participates in many processes in the body, and iron deficiency in the body is a common occurrence and the main cause of anemia. On the other hand, it is suggested that high levels of iron may increase the risk of heart disease and stroke. Some studies indicate that iron may cause oxidation of so-called bad cholesterol (low-density lipoprotein) or damage to blood vessel walls.
There is evidence that red meat consumption is associated with a higher risk of cardiovascular disease. And it is suggested that higher levels of iron in the blood are due to the consumption of red meat. However, much more research is needed to understand the link between red meat consumption, iron value, heart disease, and strokes.
German experts have analyzed data from major European studies in an effort to clarify interrelationship and connectivity. Recently, their findings were published in the American Journal of Nutrition.
The study covers more than 520,000 participants from 10 European countries, and identifies the link between diet, carcinoma and other chronic diseases. The subgroup of this study, at the University of Heidelberg, analyzed the link between red meat consumption, iron levels and the risk of heart disease.
Subgroup analysis showed that red meat consumption is associated with increased iron levels and a higher risk of myocardial infarction, but not with stroke or cardiovascular death.
After adapting to all other known risk factors for cardiovascular disease, the relationship between iron and cardiovascular disease has not been shown to be significant.
Interestingly, iron values are associated with the majority of well-known risk factors for cardiovascular disease, such as age, sex (male), alcohol consumption, obesity, etc. Scientists have concluded that increased iron values can be an indicator of greater risk than the underlying mechanism that would link red meat consumption to cardiovascular disease.