Foods Without Iron
Iron is an essential nutrient needed by the body for survival. However, some individuals have too much iron in their bodies and must restrict consumption of dietary iron for their health.
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Iron
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According to the World's Healthiest Foods by George Mateljan, iron is a component of red blood cells that assists with supplying oxygen to the body's tissues. Without oxygen, the organs and the body cannot function properly. Iron also plays a vital role in the production of energy within the body.
Hemochromatosis
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Hemochromatosis is a disorder that interferes with the body's ability to break down iron and results in an excess of iron in the body. Individuals diagnosed with hemochromatosis must refrain from consuming dietary iron so iron levels in the body do not increase.
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Foods with low or no iron
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Dairy products, eggs, raisins, dates, apples, pears, peaches, blueberries, beets, cabbage, almonds, cauliflower, hazelnuts, chocolate bars, pineapples, squashes, kidney beans, fish and many varieties of Campbell's soups have no or low iron content.
Other considerations
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Caffeinated beverages, chocolate, antacids, phosphate salts, high-calcium foods and excessive consumption of high-fiber foods decrease iron absorption in the body. Additionally, foods containing vitamin C, such as vitamins and citrus fruits, should also be avoided as vitamin C helps the body absorb iron.
Iron Toxicity Symptoms
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Symptoms for iron poisoning include nausea, vomiting, shock, liver failure and damage to the intestinal tract.
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