1 دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی و خدمات بهداشتی درمانی شهید بهشتی
2 انستیتو تحقیقات تغذیهای و صنایع غذایی کشور، دانشکده علوم تغذیه و صنایع غذایی کشور، دانشگاه علوم پزشکی و خدمات بهداشتی درمانی شهید بهشتی
عنوان مقاله [English]
Iron-overload is considered as a risk factor for cancer. This carcinogenic effect of iron-overload can be explained by increase in the production of free radicals and reactive oxygen species. Today, besides the treatment of iron deficiency which is highly prevalent among children and women of childbearing age, preventing excessive accumulation and storage of iron in the body which may be caused by some genetic disorders or inappropriate use of iron supplements, is of particular importance. Moreover, the source of iron intake should be considered while talking about carcinogenic effects of iron, because during meat processing heme molecule undergoes some alterations which may explain the difference in carcinogenicity of cured meat in comparison with fresh meat. Experimental and clinical studies suggest that excessive iron intake may be associated with an increased risk of colorectal, liver, breast and lung cancer. However, results of the studies investigating the relation between prostate cancer and iron are inconsistent. In conclusion, in order to prevent adverse consequences of iron-overload, meeting body’s iron needs by consuming plant-based sources and white meats, and avoiding processed meats seem to be logical.