A condition called hemochromatosis interferes with a body's normal ability to absorb iron, making it necessary to reduce iron intake in a sufferer's diet.
Natural dairy food, for instance, contains very little iron. Unfortunately, many products are fortified with both vitamins and minerals.
Those trying to avoid dietary iron should make sure they choose products such as milk, yoghurt, cottage or other cheese which has not been fortified with this mineral. This can be determined by reading the labels on these products carefully.
Sugar contains no iron, but then it has little nutritional value in general. Eggs contain only trace amounts of iron. This makes them a far more suitable source of protein than iron rich red meats.
As most of the iron is contained within the yolk of eggs, eating only the whites will result in a significantly lower intake of iron.
Margarine which has not been fortified with vitamins and minerals and bananas also contain little more than trace amounts of iron.
Vegetables with dark green leaves should be avoided, as they contain much higher amounts of iron than lighter ones, such as iceberg lettuce or watercress.
Anyone trying to reduce iron within their system should also avoid Vitamin C intake through supplements or excessive amounts of fresh fruit, as Vitamin C facilitates iron absorption.
High fibre foods, such as rice, nuts, beans and grains, are foods that naturally reduce iron absorption. Again, it is necessary to check labels for possible fortification.
In case of cereal grains, Shredded Wheat is one of the few available options without added vitamins or minerals. It is certainly best to read product labels on all packed foods to ensure they do not contain added iron.