Genetically predicted higher levels of transferrin saturation were linked to a decreased risk of celiac disease (OR: 0.99, 95% CI: 0.99—0.99), but a higher risk of NAFLD (OR: 1.18, 95%CI: 1.08—1.28) and liver cancer (OR: 1.40, 95%CI: 1.17—1.67). This evidence concerns the gene TF and liver cancer.