Body Iron Stores and the Risk of Cancer

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To the Editor: Stevens et al. (Oct. 20 issue) used the cohort from the first National Health and Nutrition Examination Survey (NHANES I) to compare the base-line biochemical data on iron in subjects who were later given a diagnosis of cancer with those of subjects who remained free of cancer.1 The authors suggest that high body iron stores increase the risk of cancer and that the policy of iron fortification of food should be reconsidered.We believe the authors' conclusions are unwarranted for three reasons. First, although total iron-binding capacity and transferrin saturation are good indexes of iron nutriture, these . . .
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