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Iron overload is a genetic disorder that is inherited, but it can also develop from multiple blood transfusions or chronic iron poisoning.
Iron-rich blood favors growth of bacteria
A side effect of frequent blood transfusions in which the body accumulates abnormally high levels of iron
To prevent high iron in the blood, avoid foods rich in iron including red meat and dark green vegetables. You would also need to avoid taking vitamins with iron in them.
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Vitamin C which is in the orange will help absorb the iron which is in the liver
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Ferritin is a protein that stores iron and releases it in a controlled fashion. Hence, the body has a "buffer" against iron deficiency (if the blood has too little iron, ferritin can release more) and, to a lesser extent, iron overload (if the blood and tissues of the body have too much iron, ferritin can help to store the excess iron).
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As little as 10-20mg iron is needed daily to prevent anemia, especially when adequate amounts of vit B-12 ( 100 mcg) and folic acid (0.4mg) are also taken. It would also be necessary to have lab tests done to measure the ability of your blood to carry and utilize the iron in the blood (serum iron, TIBC, transferrin).