New research from Cornell University reveals that East Asian adults are more prone to iron-related chronic diseases compared to their Northern European counterparts. This disparity is linked to genetic differences that affect how iron is absorbed and stored in the body. Kimberly O’Brien, a professor of Human Nutrition, explains that while preventing anemia is crucial, excessive iron accumulation can lead to severe health issues such as heart disease, type 2 diabetes, liver disease, and cancer.
The study, co-authored by Alexa Barad, highlights the importance of precision nutrition. O’Brien emphasizes that dietary guidelines should not be one-size-fits-all, as East Asians may have a higher risk of over-accumulating iron. The research found no significant dietary differences between East Asians and Northern Europeans that could explain the disparity, suggesting that genetic factors play a more significant role.
Iron is obtained from food in two forms: heme, from animal products, and non-heme, from plant-based foods. Heme iron is more easily absorbed and contributes significantly to iron stores in the body. The researchers focused on non-heme iron to understand how different populations manage iron levels. O’Brien notes that most studies on nutrient requirements have focused on European ancestry, potentially skewing recommendations for other groups.
This research underscores the need for more inclusive studies to develop tailored nutritional guidelines. O’Brien calls the issue a “silent problem,” as symptoms of iron overload often do not appear until later in life. This study is a step towards addressing health disparities and ensuring that dietary recommendations are more inclusive and effective.
See: “East Asian adults more prone to iron-related chronic disease, show studies” (February 3, 2025)
