David Sinclair· PhD
Among older people, intakes of highly bioavailable forms of iron including supplemental iron and red meat, promote high iron stores, whereas foods containing whole grains decrease these stores https://t.co/hH2Op523ly
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The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
Among older people, intakes of highly bioavailable forms of iron including supplemental iron and red meat, promote high iron stores, whereas foods containing whole grains decrease these stores https://t.co/hH2Op523ly
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High iron stores were significantly higher in subjects who took >30 mg supplemental iron per day or >7 servings of red meat per week.