Posted 17 June 2007 - 07:03 AM
I agree with that theory of aging (calcium & iron) he even gave reference to a study where the mice or rats were lowered their mineral intake and lived longer.
This would explain why vegetairans live 4 to 7 years longer because minerals from plant sources aren't absorbed nearly as much as meat sources. For example, heme iron from red meat.
Not just men but postmenopausal women, and now that these latest birth control pills are starting to end a women's period. It'll cut their lives short:
Female sex (inherent gain over males due to presumed lower iron levels) of about 5.0 to 8.0 years. [Am J Prev Med 18: 77-82, 2000]
Plus, the following is probably because vegetable sources of iron have much less absorption than animal sources:
Vegetarian, life expectancy increase at age 30 compared to non-vegetarians is about 4.42 to 7.28 years. [Arch Int Med 161:1645-52, 2001]
Sorry for some caps:
CALCIUM: Finland has the highest all-cause mortality risk and highest dairy consumption. Japan has the lowest all-cause mortality risk and lowest dairy consumption. [Int J Cardio 33:19,1991] More than 800mg of calcium (800mg is US average from food alone) from food or supplements may be unnecessary as long as vitamin D levels are normal. [JAMA Nov. 9, 2005] Elevated calcium levels increase the risk of dying from cancer by 58%. [J Clinical Endocrinology & Metabolism 81: 2149, 1996] A high ratio of calcium over MG blood serum and cerebrospinal fluid is observed in depressed patients. [Neuropsychobiology 39: 63-70, 1999]
IRON: PMSG has no added iron. Ideal iron blood levels are 40 to 100 ug/dl. For every 1mg of dietary iron, the risk of heart disease increases by 5%. [New England J Med 330: 1152, 1994] Elevated iron storage is also associated with high blood sugar levels, which in turn raises blood pressure. [Endocrine Research 29: 299-306, 2003] Excess iron may have a role in the development of diabetes and IP6 may play a role in reversing diabetes. [Diabetic Medicine 21: 798-802, 2004] Extra iron proven to cause diabetes. [JAMA February 11, 2004;291(6):711-7] Heme iron from red meat increases diabetes risk . [Am J Clin Nut Vol. 79, No. 1, 70-75, Jan. 2004] Researchers from Harvard Medical School found those with the highest dietary intake of heme iron found in meat causes a 28% higher risk of diabetes, even after such factors as weight, exercise, and overall diet were accounted for. [June 2006, Diabetes Care] Those who consumed above average iron and a supplement containing iron were about twice as likely to get Parkinson’s as those who consumed below average iron and no supplement containing iron. [Journal of Neurology June 10, 2003; 60:1761-1766] By age 40 males have twice the iron levels of females and experience twice the rate of heart disease, cancer, diabetes, and infections. [Clin Cardiol. 1996 Dec;19(12);925-9] Iron control may find its way into the field of anti-aging research. [Biochem Pharmacol 1999;57:1345-49] Researchers wrote that ”despite the evidence, the role of iron in aging and possibilities of pharmacologically targeting iron have remained essentially unexplored.”[Aging Res Rev 2003; 2: 25-37] Men who donated blood at least once a year had an 88% lower risk of heart attacks than non-donors [Am Journal of Epidemiology Sept. 1998]
"TOO MUCH IRON CAN CAUSE CARDIAC ARREST."[MEN'S HEALTH MAGAZINE, MAR, 2007, P. 72]
"GIVE BLOOD, GET HEALTHY. YOUR HEART-ATTACK RISK MAY DROP AS A RESULT OF DECREASED IRON LEVELS."[MENS HEALTH MAGAZINE,MAY 2005, P.76]
AFTER AGE 18, EXCESS IRON ACCUMULATES IN THE BLOOD OF ALL HUMANS AT A RATE OF 1MG PER DAY.[NEW YORK:OXFORD UNIVERSITY PRESS;1994.P.24-29]
BY EXCERCISING, A PERSON ONLY LOSES ABOUT 1MG OF IRON THROUGH SWEAT.[SCAND J CLIN LAB INVEST 1968;21:157-67]
WHILE CONSUMING PLANT FOODS ABSORPTION OF IRON IS ONLY ABOUT 5%. ABSORPTION FROM MEAT SOURCES IS 30% TO 50%.[USDA BULLETIN. 1998 DEC 28]
WHICH COULD HELP EXPLAIN WHY:
"Anti-Aging Guide #18. Donate blood: The life you save may be your own. Many researchers think that we take in too much iron, mostly from eating red meat. Excess iron is thought to create free radicals in the body, speeding aging and raising risk of heart disease, cancer, and Alzheimer's. Until menopause, women are naturally protected from iron overload, but after that the danger of overdose climbs. Preliminary studies suggest you can lower your risk of heart disease by regularly giving blood. Thomas Perls, MD, an associate professor of medicine at Boston University who leads the New England Centenarian Study, donates a unit every 2 months."[Prevention Magazine, Sep. 2006, p.211]