Red meat consumption and risk of cardiovascular diseases-is increased iron load a possible link?

Conclusion: Increased ferritin concentrations may be a marker of an overall unfavorable risk factor profile rather than a mediator of greater CVD risk due to meat consumption.
PMID: 29381787 [PubMed - in process]

Source: The American Journal of Clinical Nutrition - January 1, 2018 Category: Nutrition Authors: Quintana Pacheco DA, Sookthai D, Wittenbecher C, Graf ME, Schübel R, Johnson T, Katzke V, Jakszyn P, Kaaks R, Kühn T Tags: Am J Clin Nutr Source Type: research