Too much iron from meat may raise heart risks

Eating, chicken, meat is looked at fashionable to many university students but scientists have found that the iron in red meat may raise risks for heart disease.

While iron in vegetable sources such as beans seems to have no ill effect.

The findings may contribute to a better understanding of the connection between meat-heavy diets and heart disease, the researchers said.

The type of iron in question is called heme iron, which is found in animal-based foods, particularly beef.

Heme iron is absorbed much better by the body compared to with the non-heme iron found in vegetables. For this reason, experts recommend meat as a source of dietary iron, an essential nutrient.