Dietary management recommendations for persons with hemochromatosis
| Recommendation . |
|---|
| Avoid supplemental iron. |
| Consume red meats in moderation. |
| Consume ethanol in moderation.* |
| Limit supplemental vitamin C to 500 mg daily. |
| Use mineral supplements for specific deficiencies only.† |
| Do not consume raw shellfish. |
| Do not consume cooked seafood contaminated with seawater drippings. |
| Avoid contact of seawater with cuts or other open skin lesions. |
| Recommendation . |
|---|
| Avoid supplemental iron. |
| Consume red meats in moderation. |
| Consume ethanol in moderation.* |
| Limit supplemental vitamin C to 500 mg daily. |
| Use mineral supplements for specific deficiencies only.† |
| Do not consume raw shellfish. |
| Do not consume cooked seafood contaminated with seawater drippings. |
| Avoid contact of seawater with cuts or other open skin lesions. |
This recommendation applies to persons without liver abnormalities. Persons with evidence of liver injury such as elevated serum concentrations of hepatic enzymes or hepatomegaly should consume little or no ethanol. Persons with cirrhosis should abstain from consuming ethanol.
Nonferrous metals including cobalt, zinc, manganese, and chromium share absorptive pathways with iron; excess zinc and manganese are retained in the liver.