While foods do not cause high iron-blood diseases, certain foods such as raw shellfish and alcohol worsen the symptoms, according to the Mayo Clinic. Tea, on the other hand, can help in preventing the body from storing too much iron.
While iron-rich foods should be eaten in moderation for those with high-iron blood diseases such as hemochromatosis, vitamin C intake also needs to be kept low, the Mayo clinic explains. Vitamin C helps the body to absorb iron. Fruits and vegetables rich in vitamin C should be eaten between meals and not in conjunction with high-iron foods.
Hemochromatosis is either hereditary or caused by other health problems such as chronic liver disease or anemia, states the Mayo Clinic. There is too much iron in the blood, so it gets stored in the heart, pancreas and liver. If untreated, hemochromatosis can damage those organs, leading to cirrhosis, diabetes and congestive heart failure. Because of the potential for liver disease, alcohol should be not consumed by someone with high iron levels in the blood. Some of the first signs are joint pain, weakness and fatigue. These signs have a myriad of causes, so hemochromatosis often goes untreated until symptoms of organ damage occur.