Several minerals can be found in drinking water, including sodium, iron, calcium and magnesium. Iron can be introduced to water by iron in the water distribution system or from large deposits in the soil. It can be undesirable due to the discoloration of laundry or an unpleasant taste it can add to drinking water. There are no known health effects in levels normally seen in drinking water.
Taste and Color
The Environmental Protection Agency has set the secondary maximum contaminant level for iron at 0.3mg per liter. While this is not an enforced standard, it does provide guidelines for identifying unfavorable levels. Rust-colored water, sediment, metallic taste, and red or orange staining can occur if iron is above the secondary level in drinking water.
Food Concerns
Vegetables cooked in water with high levels of iron can turn dark and may have a metallic flavor. While this may not be harmful, it is unappetizing. Teas, coffees and alcoholic beverages made with high iron water may turn inky black and also have an unpleasant taste.
Health Issues
The majority of water in the United States provides about 5 percent of the daily iron requirements and therefore does not lead to health problems. However, just drinking a glass of water that contains iron sediment or slimy iron bacteria or that is colored red or brown is enough to make you stop drinking water, which could lead to dehydration if other fluids are not consumed. Contact your local health department to test and treat your water if you believe the iron content is above normal limits.
Iron Toxicity
Iron toxicity has not been associated with drinking water. The recommended dietary allowance for iron is between 7mg and 18mg per day, depending on age and gender. Even at very high levels, several liters of water would have to be consumed daily before toxicity could occur. Even so, alternative sources of water should be used for cooking and drinking until the problem is addressed.
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