Healthy Aging Linked to Blood Iron Levels

Why do some people stay in good health far into their elder years? While the fountain of youth is still a mystery, European scientists may have discovered a major contributing factor to longevity. The secret ingredient appears to be iron.

Researchers from the University of Edinburgh in Scotland and the Max Planck Institute for Biology of Ageing in Germany explored different aspects of biological aging and discovered that genes that metabolize iron in the blood are connected to living longer, healthier lives. Abnormally high or low levels of blood iron could lead to age-related health conditions such as decreased ability to fight infection, liver disease, and Parkinson’s disease.

Although an essential mineral, iron is toxic at high levels and gets deposited into body tissues including the heart, liver, pancreas, and joints. Low iron levels can negatively affect muscle strength, energy levels, and mental abilities. The correct amount of iron intake is 8mg for men 19 and older, 18mg for women 19 to 50, 8mg for women 51 and older, and 27mg for pregnant women. As one ages, it’s more difficult for iron to be absorbed into the red blood cells, which leads to free radicals in the body that damage DNA and accelerate aging, causing muscle wasting, brain tissue injury, and shortened lifespan.

The good news is that most people can ingest the amount of iron that their bodies need by eating a well-balanced, varied diet. Lentils, chickpeas, tofu, quinoa, dried apricots, and leafy greens are all rich in iron. Absorption is insured when combined with vegetables and fruit rich in vitamin C like bell peppers, broccoli, and oranges. Animal proteins such as red meat, poultry, eggs, and fish are also good sources of iron. With a healthy diet and awareness of iron intake, it is possible to live a long, healthy life well into old age.