Older people should eat foods that contain less copper and iron

The American Chemical Society (ACS) on April 8 said that people aged 50 or older need to consider taking measures to reduce foods containing high amounts of copper and iron.

In one report, ACS showed scientific evidence of the link between high levels of copper and iron intake to alzheimer's disease, heart disease and other age-related functional disorders.

To reduce the risk of these diseases, according to ACS, older people need to take specific steps to avoid unhealthy accumulation of large amounts of metals in the body.

These include avoiding taking mineral and vitamin tablets that contain copper and iron, limiting meat consumption, avoiding drinking water in copper pipes.

Experts also recommend that regular blood donation be reduced to reduce the amount of iron in the body and to take zinc supplements to lower the amount of copper.

Two types of iron and copper are essential nutrients for life, with high levels really useful for the reproductive health of young people. But for people 50 years and older, high levels of these substances can damage cells and lead to a variety of diseases.

George J. Brewer, an ACS poison expert, said that a large part of the population is at risk of being poisoned by free copper and iron substances, so right now Take preventive measures.

Copper and iron are essential substances but also toxic metals. Their necessity is almost universally known but the opposite is true, with very few people interested.