Hemochromatosis is a disorder that results in too much iron being absorbed from the gastrointestinal tract. Here is some diet information from the Iron Disorders Institute to help you understand what foods can help absorb less iron as well as foods to avoid that increase iron absorption.
Achieving Iron Balance with Diet If a person has abnormally high body iron levels, he or she will want to consume foods or substances that lower the amount of iron absorbed. People with complicated iron balance issues associated hemochromatosis will need to work out an individual diet plan starting with the diet for iron balance.
Substances that increase iron absorption Ascorbic acid or vitamin C occurs naturally in vegetables and fruits, especially citrus. Ascorbic acid can also be synthesized for use in supplements. Ascorbic acid enhances the absorption of nutrients such as iron. In studies about effects of ascorbic acid on iron absorption, 100 milligrams of ascorbic acid increased iron absorption from a specific meal by 4.14 times.
Alcohol Although alcohol can enhance the absorption of iron, no one with any kind of liver disease should drink any alcohol for any reason.
Beta-Carotene Beta-carotene is one of more than 100 carotenoids that occur naturally in plants and animals. Carotenoids are yellow to red pigments that are contained in foods such as apricots, beets and beet greens, carrots, collard greens, corn, red grapes, oranges, peaches, prunes, red peppers, spinach, sweet potatoes, tomatoes, turnip greens and yellow squash. Beta-carotene enables the body to produce vitamin A. In studies of the effects of vitamin A and beta-carotene on absorption of iron, vitamin A did not significantly increase iron absorption under the experimental conditions employed. However, beta-carotene significantly increased absorption of the metal.
Meat Red meat especially increases the absorption of non-heme iron. Beef, lamb and venison contain the highest amounts of heme iron as compared to pork or chicken, which contains low amounts of heme. There are two different types of iron. The heme iron is present in the hemoglobin and myoglobin that is in blood. Heme iron occurs in red meat where it represents approximately 40% of total iron. Non-heme iron is in every other food: vegetables, eggs and dairy products. A classic omnivore diet provides approximately 15 % of heme iron while a vegetarian diet is 100% non-heme iron. The iron found in the vegetable world is not as well absorbed as heme iron.
Nicotine Products Smoking cessation gums can increase serum ferritin levels.
Substances that impair iron absorption Medications that reduce the amount of acid in the stomach such as antacids or proton pump inhibitors can lead to hypochlorhydria (low stomach acid) or achlorhydria, which is the complete absence of stomach acid.
Calcium (like iron) is an essential mineral, which means the body gets this nutrient from diet. Calcium is found in foods such as milk, yogurt, cheese, sardines, canned salmon, tofu, broccoli, almonds, figs, turnip greens and rhubarb and is the only known substance to inhibit absorption of both non-heme and heme iron. While 50 milligrams or less of calcium has little if any effect on iron absorption, calcium in amounts 300-600 milligrams inhibit the absorption of heme iron similarly to non-heme iron. One cup of skimmed milk contains about 300 milligrams of calcium. When a healthcare provider recommends calcium, as is often the case for women trying to prevent bone loss, these supplements can be taken at bedtime. Calcium supplements are best taken with vitamin D and in a citrate rather than carbonate form.
Eggscontain a compound that impairs absorption of iron. Phosphoprotein called phosvitin is a protein with an iron binding capacity that may be responsible for the low bioavailability of iron from eggs. This iron-inhibiting characteristic of eggs is called the “egg factor”. The egg factor has been observed in several separate studies. One boiled egg can reduce absorption of iron in a meal by as much as 28%
Oxalatesimpair the absorption of non-heme iron. Oxalates are compounds derived from oxalic acid and found in foods such as spinach, kale, beets, nuts, chocolate, tea, wheat bran, rhubarb, strawberries and herbs such as oregano, basil and parsley. The presence of oxalates in spinach explains why the iron in spinach is not absorbed. In fact, it reports are that the iron from spinach that does get absorbed is probably from the minute particles of sand or dirt clinging to the plant rather than the iron contained in the plant.
Polyphenols are major inhibitors of iron absorption. Polyphenols or phenolic compounds include chlorogenic acid found in cocoa, coffee and some herbs. Phenolic acid found in apples, peppermint and some herbal teas, and tannins found in black teas, coffee, cocoa, spices, walnuts, fruits such as apples, blackberries, raspberries and blueberries all have the ability to inhibit iron absorption. Of the polyphenols, Swedish cocoa and certain teas demonstrate the most powerful iron absorption inhibiting capabilities, in some cases up to 90%. Coffee is high in tannin and chlorogenic acid; one cup of certain types of coffee can inhibit iron absorption by as much as 60%. These foods or substance should not be consumed within two hours prior to and following your main iron-rich meal;
Phytate is a compound contained in soy protein and fiber. Even low levels of phytate (about 5 percent of the amounts in cereal whole flours) have a strong inhibitory effect on iron bioavailability. Phytate is in walnuts, almonds, sesame, dried beans, lentils and peas, and cereals and whole grains. Phytate compounds can reduce iron absorption by 50 to 65 percent.
Diet for Iron Balance When appropriate distribution of iron occurs throughout the body, in your hemoglobin, muscles, ferritin and elsewhere, your diet should provide continued iron balance and disease prevention. Fresh fruits, vegetables, whole grains, adequate protein, limited dairy, limited fats and sugars form the basis for a good eating plan that will assure adequate iron and lower the risk of disease.
Healthy diet checklist will include:
Fresh fruits and vegetables which provide natural hydration and a supply of antioxidants
Whole grains which provide fiber needed to keep the digestive tract clean
Adequate protein which builds muscle
Limited dairy which can cause mucous in the intestines
Limited animal fats, which can trigger free radical damage. Eat healthy fats found in olive oil, cold water salmon, avocados and nuts
Limit processed sugars, which contain empty calories and trigger free radical damage.
Get at least 20 minutes of physical activity a day; walk or take at least 10,000 steps if you can.
NOTE: Individuals with hereditary hemochromatosis (or any liver disorder) should not consume raw shellfish.
Whenever possible, consume whole foods as opposed to “foods in a pill”. Our bodies don't tolerate to large doses that tax the liver and knock other nutrients out of balance.