Dietary factors associated with the risk of high iron stores in the elderly Framingham Heart Study cohort.

@article{Fleming2002DietaryFA,
  title={Dietary factors associated with the risk of high iron stores in the elderly Framingham Heart Study cohort.},
  author={Diana J Fleming and Katherine L Tucker and Paul F Jacques and Gerard E. Dallal and Peter W. F. Wilson and Richard James Wood},
  journal={The American journal of clinical nutrition},
  year={2002},
  volume={76 6},
  pages={1375-84}
}
BACKGROUND High body iron stores may increase the risk of several chronic diseases. Whether dietary factors contribute to the risk of high iron stores is unknown. OBJECTIVE We assessed the relation between dietary factors and the risk of high iron stores in the elderly Framingham Heart Study cohort. DESIGN We examined the relation between the usual intake of dietary factors (food-frequency questionnaire) and the risk of high iron stores (serum ferritin >300 and 200 micro g/L in men and… CONTINUE READING

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