Goals of nutritional and dietary recommendations:
(1) reduce iron intake and absorption
(2) prevent liver damage and other disease
Factors to reduce iron intake:
(1) avoid foods rich in iron
(2) avoid vitamins or dietary supplements enriched with iron
(3) limit vitamin C intake to no more than 500 mg per day (vitamin C enhances iron absorption)
Preventing potential sources of injury:
(1) limit alcohol intake (if coexistent liver disease is present, avoid all alcohol intake)
(2) cook shellfish from warm-waters thoroughly (to prevent Vibrio infections)
(3) avoid supplements with trace minerals unless there is a demonstrated nutritional deficiency
Foods rich in iron:
(1) beef and pork
(2) liver
(3) egg yolks
(4) legumes, beans
(5) dried fruits
(6) green leafy vegetables, broccoli, greens, spinach
(7) molasses
(8) breads or cereals fortified with iron
(9) wines
