A recent global study, published in PLOS Medicine, finds that increased levels of iron in the blood may lead to a higher risk of getting bacterial skin infections.
To analyze the role of iron in various health conditions, a team of researchers from the US took genetic and clinical data on almost 500,000 people from the UK Biobank. The analysis showed that the excess of iron can cause skin infections.
Co-lead study author Dr. Beben Benyamin, a geneticist at the University of South Australia (UniSA) in Adelaide explains: “In this study, we have provided population-based evidence that iron is associated with certain diseases. The next step is to investigate whether direct manipulation of iron levels improve health outcomes through clinical trials.”
A new study by scientists from Imperial College London finds that people with higher levels of iron are at greater risk of having a stroke, especially the kind of stroke that results from a blood clot or other obstacle traveling from the heart.
For the study, the researchers used genetic information on over 48,000 people from public sources. With the help of technique Mendelian randomization, the researchers identified three “single-letter alterations,” or single nucleotide polymorphisms (SNPs), in their DNA that can raise or reduce the iron status of the individual.
Lead study author Dr. Dipender Gill says: “All these findings highlight potential treatments or lifestyle interventions that may help reduce stroke risk, and that they may offer avenues for further study.”
If you choose to be a vegetarian, the first thing you should care about is to have the right diet plan that includes all necessary nutrients. The main concern here is iron. According to the regulations of the US National Institute of Health, the recommended dietary allowances of iron for adults is 8-27 mg per day, with pregnant and breastfeeding women tending to the higher end.
There are plenty non-meat options that contain the same amount of iron (or in some cases even more) than meat.