Red meat is a good source of iron. However, researchers found that iron derived from protein sources will actually increase the risk of heart disease. Conversely, if obtained from vegetables, iron will not affect the case.
According to the researchers, this study adds to the evidence of red meat relationship with the risk of heart disease. Especially if eaten in excess red meat on a regular basis.
Type of iron that comes from red meat called heme iron. The type of iron is absorbed better by the body than iron derived from vegetables. This is what causes red meat is a good source of iron which is better than vegetables.
Nevertheless, the remarkable ability of iron from red meat ironically it could change the regulatory system of iron in the body and cause inflammation and damage to the arteries.
Previously, several studies had shown that too much iron in the blood can lead to heart disease and even cancer. However, most of these studies have not been able to explain the mechanism.
In the new study, researchers from Indiana University School of Public Health in Bloomington analyzed 21 studies involving nearly 300,000 participants for 10 years. The results of the analysis is unique because it was their first time to determine the impact of heme iron, non-heme, and the total against a person’s risk of coronary heart disease.
The study, scheduled to be published in the Journal of Nutrition found that participants who consumed a lot of heme iron from red meat or fish have an increased risk of heart disease by 57 percent compared with those who ate the least heme iron.
Conversely, those who consume non-heme iron, or are derived from vegetables, in any level does not increase heart disease altogether.
According to study researcher Jacob Hunnicutt, nutrition experts from the university, the difference in chemical structure between heme and non-heme iron was the cause of the differences in these impacts. “The unique structure of heme iron is very easily absorbed by the body, even when the body has enough iron,” he said.
When it is absorbed, he continued, iron increases the rate of oxidation of cholesterol “bad” or low-density lipoprotein (LDL) causing destructive inflammation.
Nevertheless, iron deficiency remains a public health concern. Because the hundreds of millions of children and women is still a lack of iron. Known iron deficiency can cause weakness, fatigue, inability to concentrate and learn.