The Effects of Iron Intake on Risk of Cancer

Iron is an essential mineral which due to its ability in accepting and donating electron is considered a key cofactor for many enzymes involved in the biochemical pathways. However, the involvement of iron in oxidation-reduction reactions makes this metal potentially dangerous. Therefore, both iron overload and deficiency can have adverse effects on optimal health. The association of iron deficiency and overload with various cancers could be studied in two directions, the protective and therapeutic effects and carcinogenic effects. Therefore, maintaining an optimal iron level in the body is required and is met in the conditions of proper function of iron regulatory mechanisms andthe entry of iron into the body being within the physiologic range. There seems to be some evidence that iron in animal foods (heme), especially in red meat may increase the risk of certain cancers. So consuming sufficient amounts of iron, mostly from plant sources and maintaining low but adequate levels of ferritin seem to be logical. Creating iron deficiency status by iron chelators or generating iron overload-mediated oxidative attack for treatment or prevention of cancer are promising, but more research is needed in this areas. Considering this background, this article reviews the literature and evidence, focusing on the role of iron overload and deficiency in developing andtreatment of various cancers

Keywords:

Iron , overload , deficiency , cancer , therapeutic , carcinogenic