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Iron and Cancer

  • Chapter
Bioactive Compounds and Cancer

Part of the book series: Nutrition and Health ((NH))

Key Points

1. As a transition element, iron is essential for reducing oxygen for the production of ATP by mitochondria. It is therefore critical for normal cell function. At the same time, because of its ability to reduce oxygen, iron is the most potent inducer of free radicals in most biological systems.

2. Excess iron accumulation in the body can lead to increased risk of cancer, but excess accumulation and storage of iron is usually associated with a genetic mutation or mutations.

3. Because iron is required for many normal cellular functions, an overall recommendation that people limit iron intake due to cancer risks cannot be formulated based on available experimental data.

4. Hemochromatosis is the disease resulting from significant iron overload in tissue, especially in the liver. Therefore, liver cancer (hepatocellular carcinoma) is the primary cancer associated with iron overload. There is compelling evidence, however, that carrying the HFE gene variants without the clinical disease of hereditary hemochromatosis is associated with breast cancer, colorectal cancer, acute lymphoblastic leukemia, and may predict outcomes in brain tumors.

5. The FDA recommended dietary allowance for iron varies with age and gender, ranging from 6 mg/d for adult men 19–70+ years of age to 18 mg/d of iron for menstruating women 19–50 years of age. The recommended dietary allowance of iron for infants (7–12 months), children, adolescents, and teens is in this range. A recommended dietary allowance has not been set for infants 0–6 months of age.

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Abbreviations

DFO:

desferrioxamine

DMT1:

divalent metal transporter 1

IRE:

iron-responsive element

IRP:

iron regulatory protein

TfR:

transferrin receptor

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  1. Department of Neurosurgery, Penn State Hershey Cancer Institute, The Pennsylvania State University College of Medicine & M.S. Hershey Medical Center, Hershey, PA, USA

    James R. Connor PHD & Sang Y. Lee PHD

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    John A. Milner

  2. Department of Nutritional Sciences, The University of Arizona, Tucson, AZ, 85721-0038, Shantz Building, USA

    Donato F. Romagnolo

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Connor, J.R., Lee, S.Y. (2010). Iron and Cancer. In: Milner, J.A., Romagnolo, D.F. (eds) Bioactive Compounds and Cancer. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-60761-627-6_21

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