Interaction of dietary iron and fat on glucose clearance (1030.4)

Abstract

Iron is an essential nutrient for hemoglobin synthesis, oxygen delivery and enzyme activity in lipid metabolism. Modifications in iron content and high fat consumption have been both separately found to impair insulin sensitivity. The objective of this study was to identify how insulin resistance was affected by dietary iron and fat interaction in developing mice. Thirty weanling C57BL/6J male mice were divided into six groups and randomly assigned into various diets (10% fat + 3.6 mg iron, 10% fat + 36.9 mg iron, 10% fat + 529 mg iron, 45% fat + 3.6mg iron, 45% fat + 36.9 mg iron, 45% fat + 529 mg iron) for eight weeks. Body weight, food intake, fasting blood glucose levels, and insulin resistance were measured. Results showed that low dietary iron content (3.6 mg iron) was associated with lower body weight and total amount of food intake regardless of the level of fat consumption (P<0.05). The level of dietary iron content did not prevent mice on high fat diets (45%) from developing insulin resistance, although the 45% fat + 36.9 mg iron diet was found to facilitate glucose clearance. A negative association between iron status and fasting glucose level (at week 8) was observed in 45% fat + 3.6 mg iron group. In summary, dietary iron has a role in glucose clearance in mice, yet the effect was only found to be modulated based on fat intake levels.