Yes, apparently, it does.
Harvard scientists studied 6161 women with type II diabetes over 20 years. The ones with the highest iron intake had the most heart attacks and cardiac bypasses and deaths—by 50% over the women with the lowest intake of iron.
Diabetics are already at an increased risk for heart disease, but eating red meat and its extra iron puts them at greater risk.
The iron in red meat is better absorbed—more bioavailable–than the iron from beans and vegetables, because it is heme iron.
But these women ate foods with less fiber and less vitamin C, and more saturated fat than women with fewer cardiac events, as we say.
The primary source of iron in the S.A.D. (Standard American Diet) is red meat (beef, lamb, veal and pork, which is the other white meat only to its PR firm).
Choose other great sources of protein: organically raised beans and lentils, even nut butters…especially almond.
Internal organ meats are especially high in iron: liver, kidney and sweetbreads, which are actually adrenal glands, which make hormones, which, well, you don’t want to know.
Whether you are a man or a postmenopausal woman, look for a multivitamin without iron.
If you are a premenopausal woman, unless you are iron-deficient and anemic, you usually do not need to supplement your diet with iron.