Today, you can often read that something "increases the risk of cancer". Certain foods, high exposure to sunlight, aging and many other factors are mentioned, which causes a feeling of helplessness in many.
However, research shows that both too much and too little of a certain nutrient can increase the risk of colon and other cancers. It is about iron, and scientific studies show that its level can play an important role in the development of cancer.
A 2022 scientific paper shows that excess iron can increase the risk of lung and colon cancer since excess iron can promote tumor growth. On the other hand, the work from 2021 links insufficient iron intake with the development of colon cancer.
"Excess iron can increase the risk of colon cancer due to its effect on the proliferation of tumor cells," explains gastroenterologist Dr. James Cox. Colorectal surgeon, Dr Ann Mongvi, adds that excessive amounts of iron can contribute to oxidative stress and damage to DNA, lipids and proteins, which can trigger the development of cancer.
On the other hand, too little iron can weaken immunity. "The immune system depends on iron to function normally," points out Dr. Michelle Hughes, adding that iron deficiency can interfere with the body's ability to recognize and destroy cancer cells.
The amount of iron needed by each individual may depend on age, stage of the menstrual cycle and dietary habits. Dr. Mongvi recommends consulting a doctor before taking supplements and adds that the recommended daily doses of iron according to the US National Institutes of Health (NIH) are as follows:
Men from 19 to 50 years: 8 milligrams
Women from 19 to 50 years: 18 milligrams
People over 50 years old: 8 milligrams
Pregnant women: 27 milligrams
Breastfeeding: 9 milligrams
Iron can be found in foods such as shrimp, broccoli, eggs, chicken, wheat products, raisins and cashews. Index, and transfers Today.
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