Iron causes no harm in drinking water for most people and actually benefits by supplying around 5 percent of your daily iron requirements, the Illinois Department of Public Health reports. Iron carries oxygen throughout your body and also helps with immune function, metabolism and temperature regulation. The secondary maximum contaminant level for iron in drinking water in the United States is 0.3 mg/L, sometimes written as 0.3 parts per million.
Exacerbation of Iron Overload
Hematochromatosis, where a person has too much iron in his blood, is an inherited disease that affects 5 out of 1,000 people of Caucasian descent, the National Institute of Diabetes and Digestive and Kidney Disorders states. While people normally absorb around 10 percent of the iron they ingest, people with hematochromatosis absorb up to 30 percent, according to the NIDDK. Over time, people with hematochromatosis store five to 20 times more iron in body tissues, especially the heart, liver and pancreas. Symptoms of hematochromatosis include fatigue, joint pain, abdominal pain and impotence. While normal iron concentrations in water don't cause hematochromatosis, people with the disease need to avoid taking in excess iron, including iron in water. Filtering systems can decrease the level of iron in drinking water, or use bottled water.
Taste
Although not a health problem per se, iron can impart an unpleasant taste to drinking water. Water with a high iron content used to make tea, coffee or other beverages may look inky or dark and have a harsh taste. Vegetables cooked in water with high iron content may appear dark or gray and unappetizing. Unappealing food can affect appetite.
Staining
Iron deposits can stain cookware and utensils, leaving an unappealing stain on glasses, dishes and utensils that can't be removed with soaps and detergents, the North Dakota State University Extension Service reports. Iron staining is not unhealthy but does look unattractive and could cause unnecessary concern about the safety of using the utensils.
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