Connect

Member Research and Reports

Member Research and Reports

IU-Bloomington Study: Iron Consumption Can Increase Risk for Heart Disease

A new study from the Indiana University School of Public Health-Bloomington has bolstered the link between red meat consumption and heart disease by finding a strong association between heme iron, found only in meat, and potentially deadly coronary heart disease (CHD). The study found that heme iron consumption increased the risk for coronary heart disease by 57 percent, while no association was found between nonheme iron, which is in plant and other non-meat sources, and coronary heart disease. The study was published online in the Journal of Nutrition. Along with first author Mr. Jacob Hunnicutt, a graduate student in the school's department of epidemiology and biostatistics.