Is delving into iron-rich foods good for your health as it has thought to have been?

The American Heart Association's scientific journal Circulation concluded that an excessive amount of iron stored in the body ranks as the second highest risk factor for heart disease and heart attacks.

A recent study among nearly 2,000 Finnish men claimed that an excessive amount of iron within the bloodstream could induce a heart attack. If this study accurately diagnosed the threatening effects of iron, this pertinacious knowledge could revolutionize the study of heart disease, the prevention, and the life expectancy of its victims.

Although the study provoked steely skepticism among the U.S. heart experts, intrigued researchers continued to reanalyze the possible discovery. Individuals with a high level of ferritin, a iron-storing protein, in their blood are twice as likely to have heart attacks according to the Finnish study.

The researchers used other examples to test their hypotheses. Premenopausal women were discovered to have a higher risk of heart disease. Since iron is retained in the blood due to menopause, women will retain iron and damage their cardiovascular systems.

The red meat quandary still holds true. Consumption of iron-rich red meat raises the amount of iron int eh blood and the risk of heart disease. Oral contraceptives also raise the risk of heart disease. The pill promotes clotting and reduces mentrual blood loss. Even Geritol, an iron supplement, may increase blood-iron levels to dangerous amounts.

Cereals also enter into the iron controversy. Recently, cereal producer's main advertising ploy was its excessive amount of iron. Iron was considered an essential nutrient for better healthy. Products like Product 19 and Total are known for their abundance of iron. Many producers will not change their advertising methods because the iron scare has not been scientifically confirmed.

According to a spokesperson for Kellogg, "They (the cereal companies) are capitalizing on the false notion that the more iron you eat the better." The spokesperson also said the company's nutritionalists and medical experts advises that "we wait for more research."

Culinary devices and even water may influence the iron levels in the blood. Iron can be leeched into small amounts of food if it is cooked in cast-iron cookware. Particularly in the north-central states, well water may contain 10-50 mg of iron per liter. The daily recommended allowance of iron is 18 mg.

Even though the overall effects of iron are not complete, possible cures are known. Anyone age 30 or over is advised to have a blood test for iron every five years. There are two widely used tests for iron. The standard cost for a test is between $25-$75.

Personal practices may reduce the dangerous effects of iron. Donating blood on a regular basis can reduce the iron-blood level. Taking aspirin from day to day induces small amounts of internal bleeding. Combined with fish oil, the bleeding is prolonged and stored iron is depleted.

Iron is an essential nutrient in our bodies. An excess or a deficiency promotes health problems. Individuals must realize the potential risk and take particular caution in the amounts of iron-rich foods they consume until further evidence can be found.

According to Marion Nestle, the head of the nutrition department at New York University, "Whether the iron theory is correct or not, if you're eating a diet that's low in fat and high in fruits, vegetables, and grains, you probably don't have to worry about it."

By Kathleen Hayes