24.� What is the likelihood that iron from dietary or supplemental sources could increase the risk of cardiovascular diseases or certain cancers? How might this depend on individual differences in dietary sources or genetics?
"Chronic disease from excess iron 1. Probably depends on genetic susceptibility to iron overload 2. May depend on source of iron (e.g. animal sources with the more absorbable (heme) iron) 3. Some apparent relationships (e.g. meat and colorectal cancer) may be due to factors other than iron content