Some experts think high iron levels may cause damage to muscle tissue, decreasing the body’s ability to move glucose from the blood into cells and also interfering with insulin production.

“Even mildly elevated body iron contributes to the prevalence and incidence of type 2 diabetes,” states the news release from the University of Eastern Finland announcing the publication of these studies.

“People with a condition known as hemochromatosis, characterized by blood iron levels that are eight to 10 times higher than normal, are at increased risk for type 2 diabetes.”

“Hemochromatosis is a genetic condition in which your body absorbs too much iron. The high levels of iron then begin to attack the organs in your body, including your beta cells. This increases the risk of developing diabetes, not just type 2.

“Those with Celtic ancestry are at a greater risk of developing this condition. Some people absorb so much iron that their skin color changes to a light brown. When they develop diabetes from this, they often refer to it as ‘bronze diabetes’ because of the color of their skin.”

Finally, an NIH scientific study found: “Iron overload is a risk factor for diabetes. The link between iron and diabetes was first recognized in pathologic conditions—hereditary hemochromatosis and thalassemia—but high levels of dietary iron also impart diabetes risk. Iron plays a direct and causal role in diabetes pathogenesis.”

After researching, I have decided that the only reason for me to take an iron supplement would be if I am diagnosed as anemic.

DISCLAIMER: Follow your doctor’s recommendations regarding an iron supplement.


Mendosa, David. “Should You Stop Taking an Iron Supplement?” Health Central (January 4, 2017) (accessed on 8/3/2020).

Boyles, Salynn. “Iron Levels Linked to Type 2 Diabetes,” WebMD (February 10, 2004). (accessed on 8/3/2020).

Montgomery, Bridget. “Can Elevated Iron Levels Increase Your Risk for Type 2 Diabetes?” The Diabetes Council, n.d. (accessed on 8/3/2020).

Simcox, Judith A., and Donald A. McClain. “Iron and Diabetes Risk,” Cell Metab. 2013 Mar 5; 17(3): 329–341. doi: 10.1016/j.cmet.2013.02.007. (accessed on 8/3/2020).


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