It is well known that people with a condition called hemochromatosis,
where the body absorbs and accumulates unusually high amounts of iron,
are at a greater risk of developing diabetes. Recent medical research
however suggests that there may be a link between iron levels and
diabetes even among people that do not suffer from hemochromatosis.

A 2004 study published in the American Medical Association involving
over 32,000 women found that those with high levels of iron in their
bodies were as much as three times more likely to develop diabetes
than women with low iron levels.

A separate 2006 study found that women with high intakes of a type of
iron known as heme, found mainly in meat, had a 28% higher risk of
type-2 diabetes than those with a low intake. The study found no
association between intake of the non-heme variety of iron and
diabetes. Sources rich in non-heme iron include tofu, soybeans,
spinach, potatoes and cashew nuts.

A third Finnish study of over 1000 men aged between 42 and 60 found
that men with high iron stores were 2.4 times more likely to get
diabetes compared to men with lower stores.

The findings raise the possibility that a simple iron blood test could
determine whether an individual is at an increased risk of developing
diabetes.

It is thought that iron may raise diabetes risk by increasing free
radical production which increases inflammation levels n the body,
possibly damaging the pancreas which is responsible for insulin
production. Another possibility is that high iron levels cause cells
to gradually become resistant to insulin, thus reducing the ability of
insulin to reduce blood sugar levels.

The research suggests that both men and women considered at risk of
developing diabetes should avoid iron supplements and consider
limiting red meat consumption to a maximum of 2-3 servings a week.

While iron is an essential mineral in the body and is needed to
prevent anemia, excess iron has been linked to various other diseases
in the past such as an increased risk of atherosclerosis and heart
disease, liver damage, some forms of cancer and even Parkinson's
disease.

The current recommended daily intake (RDA) for iron is 8 milligrams a
day for men and post-menopausal women while the RDA for pre-menopausal
women is 18 milligrams. According to the National Health and Nutrition
Examination Survey, most men generally exceed the RDA for iron
although some women consume slightly less than the RDA.

Health Hubs is a health news and information website that contains
daily updated news and information on a variety of health topics such
as cancer, heart disease and diabetes.

Article Source: http://EzineArticles.com/?expert=Anthony_M_Wilson

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