Dietary Iron Intake Research Articles

Association between dietary intake of iron and heart failure among American adults: data from NHANES 2009-2018.

Patients with heart failure (HF) often experience iron deficiency. Intravenous iron supplementation has been widely used in clinical practice to facilitate the treatment of HF. However, the association between dietary iron intake and HF still needs to be elucidated. This study aimed to evaluate the impact of dietary iron intake on HF in American adults. The data were extracted from the National Health and Nutrition Examination Survey (NHANES) 2009-2018. Iron dietary intake data were obtained from two 24-h dietary recall interviews. We examined baseline data and HF prevalence in different quartile groups of dietary iron intake (Q1-Q4). Two logistic regression models were established to evaluate the impact of Q4 (highest iron consumption) on the risk of HF. The study included 20,853 American adults (age ≥ 20 years). The participants with the highest iron intake (Q4) had the lowest prevalence of HF (Q1: 3.25%, Q2: 2.18%, Q3: 1.92%, Q4: 1.72%; P < 0.001). After adjusting for possible confounding factors, the highest iron intake (Q4) was significantly associated with a reduced risk of HF compared with that of Q1 (odds ratio 0.58, 95% confidence interval 0.41-0.82; P = 0.003). This association remained stable in subgroups of women, current smokers, and Hispanics other than Mexican Americans. This study revealed that the dietary intake of iron was negatively associated with HF in adults without exceeding the tolerable maximum daily intake of 45mg/day.

Association between dietary iron intake and hyperuricemia in U.S. adults: a cross-sectional study

BackgroundElevating blood iron levels may increase the risk of hyperuricemia. However, the association between dietary iron intake and hyperuricemia remains unclear. This study examines the association between dietary iron and hyperuricemia.MethodsThe data for this cross-sectional study came from the 2011–2020 National Health and Nutrition Examination Survey (NHANES), which included adults aged 20 and above in the United States. Detailed information on their demographics, dietary iron intake, serum uric acid, and other variables were gathered. This study employs a multifactorial logistic regression method to assess the relationship between dietary iron intake and hyperuricemia. Additionally, it utilizes Restricted Cubic Spline analysis to determine whether there is a non-linear relationship between dietary iron and hyperuricemia. Furthermore, sub-group analyses are conducted to further validate the robustness of this correlation.ResultsThis study included 11,441 patients, with a prevalence of hyperuricemia at 14.96%. Regardless of whether confounding factors were adjusted for, there was a positive correlation between dietary iron intake and hyperuricemia. In Model III, after adjusting for age, gender, race, educational background, body mass index, hypertension, carbohydrate intake, dietary fiber intake, total saturated fatty acid intake, vitamin K intake, vitamin C intake, marital status, poverty income ratio, smoking status, drinking status, work activity, diabetes, sodium intake, energy intake, protein intake, zinc intake, copper intake, selenium intake and total sugars intake, we found that compared to the lowest quintile of dietary iron intake (Q1, ≤ 8.03 mg/day), the odds ratios (ORs) for hyperuricemia in the second (Q2, 8.04–11.07 mg/day), third (Q3, 11.08–14.27 mg/day), fourth (Q4, 14.28–19.33 mg/day), and fifth quintiles (Q5, ≥ 19.34 mg/day) were 1.05 (95% confidence interval: 0.79–1.40), 1.30 (95% confidence interval: 0.99–1.73), 1.39 (95% confidence interval: 1.02–1.89), and 1.36 (95% confidence interval: 0.95–1.97), respectively. The study results indicate that a higher dietary iron intake is significantly positively associated with the likelihood of hyperuricemia.ConclusionIn the adult population of the United States, there is a positive correlation between dietary iron intake and hyperuricemia, with higher dietary iron intake associated with an increased likelihood of hyperuricemia.

Low Iron Diet Improves Clinical Arthritis in the Mouse Model of Collagen-Induced Arthritis.

Background: In response to inflammation, the absorption of nutritional iron is restricted. Since the pathophysiological significance of the presence and uptake of iron in chronic inflammation is still unknown, we tested the effect of a low iron diet on the clinical course of arthritis in the mouse model of collagen-induced arthritis (CIA). Methods: Six- to eight-week-old male DBA/1 mice were fed either a normal (51 mg/kg) or a low iron diet (5 mg/kg) starting four weeks before the first immunization. From day 4 after the second collagen booster made on day 25, the development of arthritis was regularly monitored until the end of the experiment (day 34), using a standard clinical arthritis score. Concentrations of mouse anti-bovine and anti-mouse collagen type 2 IgG antibodies were measured by ELISA; blood cell counts were performed and mediators of inflammation, tissue matrix degradation, oxygenation and oxidative stress were measured in the mouse sera of both diet groups at the end of the experiment by bead-based multiplex assay. Fe2+, Fe3+, oxidized and reduced glutathione (GSH and GSSG) and malondialdehyde (MDA) were quantified in whole paw tissue by ELISA. Quantitative PCR was performed in the tissues for glutathione peroxidase 4 and other key regulator genes of iron metabolism and ferroptosis. We used nonparametric tests to compare cross-sectional data. Nonlinear regression models were used for longitudinal data of the arthritis scores. Results: Mice fed a low iron diet showed a significantly less severe course of arthritis compared to mice fed a normal iron diet (p < 0.001). The immune response against bovine and mouse type 2 collagen did not differ between the two diet groups. Mice fed a low iron diet exhibited significantly lower serum levels of tissue inhibitor of metalloproteinase-1 (TIMP-1), a central regulator of inflammation and tissue matrix degradation (p < 0.05). In addition, a low iron diet led to a significant reduction in red blood cell indices, indicating restricted iron uptake and latent iron deficiency, but had no effect on hemoglobin concentrations or red blood cell counts. There were no differences between the dietary groups in Fe2+ or Fe3+ content in the paws. Based on calculation of the GSH/GSSG ratio and high MDA levels, high oxidative stress and lipid peroxidation were likewise detected in the paws of both diet groups of mice. Consequently, no differences associated with gene expression of key regulators of iron metabolism and ferroptosis could be detected between the paws of both diet groups. Conclusions: Restricted dietary iron intake alleviates immune-mediated inflammation in CIA without causing anemia. This finding suggests a promising option for dietary treatment of arthritis in inflammation. The underlying mechanism causing reduced arthritis may be linked to the complex regulatory network of TIMP-1 and appears to be independent from the local iron levels, oxidative stress and ferroptosis in the synovial tissues.

Iron deficiency and obesity in children: is there a relationship?

A close relationship between obesity and iron metabolism has been proven. Aim. To study the features of iron metabolism in obese children by evaluating dietary iron intake and the level of laboratory markers of iron status, with the goal of improving prevention and correction of identified disorders in this cohort of children. Materials and methods. The actual dietary iron intake was assessed in 75 obese children aged 7-17 years using the Optimal Nutrition 5.0 software. A set of clinical and laboratory research methods was performed in 30 children to identify iron deficiency, as well as a questionnaire on the symptoms of iron deficiency. Results. One third of children have insufficient iron intake with food. Most of the examined children complained and had clinical symptoms characteristic of iron deficiency in the body. 86.7% of obese children had one or more signs of iron deficiency. Laboratory diagnostics using only a general clinical blood test showed insufficient detection of iron deficiency: only in 13.3% of children this analysis showed the presence of abnormalities characteristic of iron deficiency. In the other children, it was detected after a biochemical blood test. Conclusions. The majority of obese children show both clinical and laboratory evidence of iron deficiency, which may contribute to the pathogenesis of obesity-related conditions. Biochemical blood tests are essential for accurate diagnosis of iron deficiency, as standard clinical blood test may not always show the presence of iron deficiency. The high prevalence of iron deficiency indicates the need for targeted nutritional iron support for obesity in children.

“Food frequency questionnaire for dietary intake of iron in pregnancy- A validation study”

Background and objectiveNutrition in pregnancy plays an important role for wellbeing of mother and fetus, later it further influences the development of child. Iron is one among the most important micronutrients required in pregnancy. There is no validated Food frequency questionnaire (FFQ) to assess iron intake in pregnant women. This initiated the process to develop and validate a FFQ to assess dietary intake of Iron in Pregnant women. MethodologyBased on the food habits in study region and foods rich in iron, in reference to the standard literature, the FFQ was prepared. FFQ was designed in the following categories-cereal grains and products, pulses & legumes, green leafy vegetables, roots-tuber & other vegetables, nuts & seeds, Fruits, non-veg foods and milk & milk products. Content validity carried out by subject experts. To perform construct validity, 25 Primary health centre and 25 Tertiary care hospital pregnant women were interviewed using this FFQ and 24 h diet recall method. The results of both records were analyzed using Wilcoxon signed rank test. Internal reliability (Cronbach's alpha) and construct validity (Pearson correlation) of the questionnaire were determined. ResultsOverall internal reliability of questionnaire is 0.804, indicating good reliability and showing satisfactory construct validity. Median dietary iron intake from FFQ method was 7.67 mg/day and 24 h dietary recall method was 15.70 mg/day. There was a significant difference between both method in assessing dietary iron intake. ConclusionThe FFQ designed in this study is reliable and valid tool to assess dietary iron intake among pregnant women.

Iron status, anemia, and birth outcomes among pregnant women in urban Bloemfontein, South Africa: the NuEMI study

BackgroundDespite routine iron supplementation for pregnant women in South Africa, anaemia and iron deficiency (ID) in pregnancy remain a public health concern.ObjectiveTo determine the associations between iron status and birth outcomes of pregnant women attending antenatal clinic at a regional hospital in Bloemfontein.MethodsIn this cross-sectional study of 427 pregnant women, blood was taken to analyze biomarkers of anaemia (haemoglobin), iron status (ferritin and soluble transferrin receptor) and inflammation (C-reactive protein and α-1-acid glycoprotein). A questionnaire was used to collect information about birth outcomes (birth weight and gestational age at birth), HIV exposure, sociodemographics, iron supplement intake, and maternal dietary iron intake using a validated quantified food frequency questionnaire.ResultsThe median (Q1, Q3) weeks of gestation of participants was 32 (26, 36) at enrolment. Anaemia, iron deficiency (ID), ID anaemia (IDA) and ID erythropoiesis (IDE) were present in 42%, 31%, 19% and 9.8% of participants, respectively. Median (Q1, Q3) dietary and supplemental iron intake during pregnancy was 16.8 (12.7, 20.5) mg/d and 65 (65, 65) mg/d, respectively. The median (max-min) total iron intake (diet and supplements) was 81 (8.8-101.8) mg/d, with 88% of participants having a daily intake above the tolerable upper intake level of 45 mg/d. No significant associations of anaemia and iron status with low birth weight and prematurity were observed. However, infants born to participants in the third hemoglobin (Hb) quartile (Hb > 11.3–12.2 g/dL) had a shorter gestation by 1 week than those in the fourth Hb quartile (Hb > 12.2 g/dL) (p = 0.009). Compared to pregnant women without HIV, women with HIV had increased odds of being anaemic (OR:2.14, 95%CI: 1.41, 3.247), having ID (OR:2.19, 95%CI: 1.42, 3.37), IDA (OR:2.23, 95%CI: 1.36, 3.67), IDE (OR:2.22, 95%CI: 1.16, 4.22) and delivering prematurely (OR:2.39, 95%CI: 1.01, 5.64).ConclusionIn conclusion, anaemia, ID, and IDA were prevalent in this sample of pregnant women, despite the reported intake of prescribed iron supplements, with HIV-infected participants more likely to be iron deficient and anaemic. Research focusing on the best formulation and dosage of iron supplementation to enhance iron absorption and status, and compliance to supplementation is recommended, especially for those living with HIV infection.Graphical

Associations of dietary total, heme, non-heme iron intake with diabetes, CVD, and all-cause mortality in men and women with diabetes

BackgroundIron metabolism disorders significantly increase the risk of diabetes and its related complications by inducing oxidative stress, inflammation, insulin resistance, and disturbances in glucose and lipid metabolism. However, whether dietary iron intake can influence progression of diabetes remains unclear. The present study aims to investigate the relationship between total iron, heme iron, and non-heme iron intake and diabetes, CVD, and all-cause mortality among men and women with diabetes in the U.S. population. MethodsA total of 4416 adults with diabetes(2415 men and 2001 women) from the NHANES 2003–2014 were enrolled. Dietary information was collected by 24-h dietary recall during two nonconsecutive days. Dietary total iron intake was measured based on the dietary survey. Dietary heme iron intake was calculated based on its proportion in dietary total iron intake from each food. non-heme iron is the difference between total iron and heme iron. Diabetes, CVD, and all-cause mortality status were identified as main outcomes. Cox models and RCS analysis were performed to estimate the hazard ratios and 95%CIs. ResultsFor men, the participants with a higher dietary heme iron intake were associated with higher risks of CVD (HRheme iron = 1.61,95%CI:1.03–2.51) and all-cause mortality (HRheme iron = 1.42,95%CI:1.10–1.83). For women, participants in the highest quartile of dietary total/heme/non-heme iron intake had a higher diabetes mortality risk ((HRtotal iron = 2.33,95%CI:1.24–4.38; HRheme iron = 1.87,95%CI:1.00–3.49; HRnon-heme iron = 2.28,95%CI:1.19–4.39), compared to those in the lowest quartile. Additionally, the dose–response curve for the relationship between dietary non-heme iron intake and CVD mortality followed a reverse J-shape in women with diabetes. ConclusionsHigher dietary heme iron intake was associated with an increased CVD mortality risk in both men and women with diabetes. Additionally, higher dietary total, heme, and non-heme iron intake was linked to an increased risk of diabetes mortality among women with diabetes. Therefore, women with diabetes should pay more attention on the overconsumption of any type of dietary iron.

Dose-response relationship of serum ferritin and dietary iron intake with metabolic syndrome and non-alcoholic fatty liver disease incidence: a systematic review and meta-analysis.

This study aims to assess the dose-response impact of iron load on systemic and hepatic metabolic disorders including metabolic syndrome (MetS) and non-alcoholic fatty liver disease (NAFLD). Serum ferritin (SF) and dietary iron intake were selected to represent the indicators of iron load in the general population. PubMed, EMBASE and Web of Science databases were searched for epidemiological studies assessing the impact of SF/dietary iron intake on MetS/NAFLD occurrence. All literature was published before September 1st, 2023 with no language restrictions. Fifteen and 11 papers were collected with a focus on connections between SF and MetS/NAFLD, respectively. Eight papers focusing on dietary iron and MetS were included in the following meta-analysis. For the impact of SF on MetS, the pooled odds ratio (OR) of MetS was 1.88 (95% CI: 1.58-2.24) for the highest versus lowest SF categories. In males, the OR was 1.15 (95% CI: 1.10-1.21) per incremental increase in SF of 50 μg/L, while for females, each 50 μg/L increase in SF was associated with a 1.50-fold higher risk of MetS (95% CI: 1.15-1.94). For connections between SF and NAFLD, we found higher SF levels were observed in NAFLD patients compared to the control group [standardized mean difference (SMD) 0.71; 95% CI: 0.27-1.15], NASH patients against control group (SMD1.05; 95% CI:0.44-1.66), NASH patients against the NAFLD group (SMD 0.6; 95% CI: 0.31-1.00), each 50 μg/L increase in SF was associated with a 1.08-fold higher risk of NAFLD (95% CI: 1.07-1.10). For the impact of dietary iron on MetS, Pooled OR of MetS was 1.34 (95% CI: 1.10-1.63) for the highest versus lowest dietary iron categories. Elevated SF levels is a linear relation between the incidence of MetS/NAFLD. In addition, there is a positive association between dietary iron intake and metabolic syndrome. The association between serum ferritin and metabolic syndrome may be confounded by body mass index and C-reactive protein levels.

Micronutrient Intake during Complementary Feeding in Very Low Birth Weight Infants Comparing Early and Late Introduction of Solid Foods: A Secondary Outcome Analysis.

Background/Objectives: The complementary feeding period is crucial for addressing micronutrient imbalances, particularly in very low birth weight (VLBW) infants. However, the impact of the timing of solid food introduction on micronutrient intake in a representative VLBW population remains unclear. Methods: This prospective, observational study investigated micronutrient intake during complementary feeding in VLBW infants categorized based on whether solids were introduced early (<17 weeks corrected age (CA)) or late (≥17 weeks CA). Nutritional intake was assessed using a 24 h recall at 6 weeks CA and with 3-day dietary records at 12 weeks and at 6, 9, and 12 months CA. Results: Among 218 infants, 115 were assigned to the early group and 82 to the late group. In total, 114-170 dietary records were valid for the final analysis at each timepoint. The timepoint of solid introduction did not affect micronutrient intake, except for a higher iron and phosphorus intake at 6 months CA in the early group (early vs. late: iron 0.71 vs. 0.58 mg/kg/d, adjusted p-value (p-adj.) = 0.04; phosphorus 341 vs. 286 mg/d, p-adj. = 0.04). Total vitamin D, calcium, zinc, and phosphorus greatly met intake recommendations; however, dietary iron intake was insufficient to equalize the iron quantity from supplements during the second half year CA. While nutrient intakes were similar between infants with and without comorbidities, breastfed infants had lower micronutrient intakes compared with formula-fed infants. Conclusions: This study suggests that micronutrient intakes were sufficient during complementary feeding in VLBW infants. However, prolonged iron supplementation may be necessary beyond the introduction of iron-rich solids. Further research is essential to determine micronutrient requirements for infants with comorbidities.

Components of Iron Deficiency Anemia: Understanding Pathophysiology, Diagnosis, and Management

Iron deficiency anemia (IDA) is a prevalent global health concern, marked by a significant reduction in iron levels, leading to diminished hemoglobin production and compromised oxygen transport. This condition disproportionately affects vulnerable populations, including women of reproductive age, infants, and individuals in low-resource settings, resulting in a multitude of health complications. The pathophysiology of IDA involves complex interactions between dietary iron intake, increased physiological demands, chronic blood loss, and malabsorption syndromes. Clinically, IDA manifests through symptoms such as fatigue, pallor, and cognitive impairments, necessitating a thorough diagnostic approach that includes complete blood counts, iron studies, and reticulocyte counts. Effective management strategies encompass dietary modifications, iron supplementation, and treatment of underlying causes. Furthermore, preventive measures—such as public health initiatives and food fortification—are crucial in addressing the root causes of IDA. Emerging research suggests innovative approaches, including bioavailable iron sources and genetic studies, to enhance prevention and treatment efforts. This review comprehensively examines the components of IDA, providing insights into its pathophysiology, diagnosis, management, and future directions for research and intervention. Keywords Iron deficiency anemia (IDA), Pathophysiology, Diagnosis, Management, Dietary iron.

Associations between dietary iron intake from different sources and non-alcoholic fatty liver disease in adults.

Non-alcoholic fatty liver disease (NAFLD) has become a worldwide public health problem. Current evidence on the association between dietary iron intake and the risk of NAFLD is limited. The present study aimed to investigate the associations of animal-derived dietary iron (ADDI) intake, plant-derived dietary iron (PDDI) intake, and the ratio of PDDI:ADDI with NAFLD risk among U.S. adult population. This was a repeated cross-sectional study. Data were collected from the National Health and Nutrition Examination Survey (NHANES) 2007-2018. NAFLD was defined as a United States Fatty Lives Index ≥30, and dietary iron intake was assessed through two 24-h dietary recall in-terviews. Logistic regression and restricted cubic spline models were applied to examine the associations between dietary iron intake from different sources and NAFLD risk. A total of 9478 participants aged ≥20 years were enrolled in the present study. After adjustment for multiple confounding factors, relative to the lowest quartile, the odds ratio (OR) and 95% confidence interval (CI) of NAFLD for the highest quartile was 1.01(95% CI, 0.82-1.24) for ADDI intake, 0.82 (95% CI, 0.64-0.99) for PDDI intake, and 1.00 (95% CI, 0.81-1.24) for the PDDI: ADDI intake ratio. In stratified analysis by sex and age, the significantly negative associations of PDDI intake with NAFLD was observed in women and participants older than 45 years. Dose-response analyses indicated that NAFLD was negatively associated with PDDI intake in a non-linear manner. PDDI intake was negatively associated with NAFLD in U.S. adults.

Association of dietary iron intake with diabetic kidney disease among individuals with diabetes.

The current study investigated the correlation between dietary iron intake and diabetic kidney disease among diabetic adults. This cross-sectional study enrolled 8118 participants who suffered from diabetes from the National Health and Nutrition Examination Survey (NHANES) 1999-2018. Dietary iron intake was obtained from 24 h recall interviews, and diabetic kidney disease was defined as eGFR < 60 mL/min per 1.73 m2 or albumin creatinine ratio (ACR) ≥ 30 mg/g. Three weighted logistic regression models were utilized to investigate odd ratio (OR) and 95% CIs for diabetic kidney disease. Stratified analyses were performed by gender, age, BMI, HbA1c, hypertension status, and smoking status, and diabetes types. Among 8118 participants (51.6% male, mean age 61.3 years), 40.7% of participants suffered from diabetic kidney disease. With the adjustment of potential covariates, we found that ≥ 12.59 mg of dietary iron was related to a lower risk of diabetic kidney disease (OR = 0.78, 95% CI: 0.63 to 0.96; OR = 0.79, 95% CI: 0.63 to 0.98). In stratified analyses, higher iron intake was negatively related to diabetic kidney disease, especially among those who were male, < 60 years, those with hypertension, those with HbA1c < 7.0%, and those who were ex-smokers. The result remained robust in sensitivity analyses. We found that ≥ 12.59 mg of dietary iron is associated with a lower risk of diabetic kidney disease, especially in those who were male, younger, heavier weight, have better blood sugar control, and those who were ex-smokers.

Dietary iron intake predicts all-cause and cardiovascular mortality in patients with diabetes

BackgroundLimited data exists on the link between dietary iron intake and mortality in diabetes. Our investigation aimed to explore how dietary iron intake correlates with overall and cause-specific mortality in diabetic individuals.MethodsThis analysis encompassed 5970 participants with diabetes from the National Health and Nutrition Examination Survey spanning 1999 to 2014. Baseline data were collected through surveys and examinations, with mortality status tracked via National Death Index records until December 31, 2015. Cox proportional hazard models were utilized to calculate hazard ratios (HR) and 95% confidence intervals (CI) for mortality from various causes, including cardiovascular disease (CVD) and cancer.ResultsThe average iron intake among the cohort was 14.1 ± 7.4 mg daily, with an average participant age of 61.3 and 3059 (51.3%) male adults. Over 41,425 person-years of follow-up, 1497 deaths were recorded. Following adjustments for multiple variables, an iron intake between 11.1 and 14.4 mg was associated with the lowest risk of all-cause mortality (HR 0.83 [0.70, 0.99], P < 0.05) compared to the reference group (<8.3 mg). Analysis of dose-response curves revealed an L-shaped pattern in men and a J-shaped pattern in women concerning the relationship between iron intake and all-cause mortality.ConclusionsOur findings suggest a nonlinear association between dietary iron intake and all-cause mortality in individuals with diabetes. Specifically, higher iron intake may increase all-cause mortality risk in men, while potentially exert a protective effect in women.

Association between dietary copper, iron, zinc, selenium intake and osteopenia or osteoporosis in elderly hypertensive patients: a retrospective cohort study.

The study aimed to investigate the link between dietary copper, iron, zinc, selenium intake with osteopenia and osteoporosis in elderly hypertensive patients. The data of hypertensive patients were extracted from the National Health and Nutrition Examination Survey 2005-2010, 2013-2014, and 2017-2018. Data of dietary iron, zinc, copper and selenium intakes were obtained according to 24-h diet recall interviews. Osteopenia and osteoporosis were determined based on the bone mineral density. Weighted liner regression and weighted logistic regression were employed to assess the association between iron, zinc, copper, and selenium intakes with osteopenia and osteoporosis. All results were presented as β, odds ratios (ORs), and 95% confidence intervals (CIs). In total, 5,286 elderly hypertensive patients were included. Among them, 2,961 (56.02%) patients have osteopenia, and 566 (10.71%) have osteoporosis. After adjusting all covariates, dietary copper intake ≥the recommended daily allowance was positively correlated with bone mineral density on total femur (β = 0.086, 95% CI: 0.021-0.152) and femoral neck (β = 0.097, 95% CI: 0.016-0.178). Dietary zinc intake ≥the recommended daily allowance was also positively correlated with bone mineral density on total femur (β = 0.092, 95% CI: 0.030-0.153) and femoral neck (β = 0.122, 95% CI: 0.050-0.193). Dietary copper (O = 0.581, 95% CI: 0.394-0.858) and zinc (OR = 0.595, 95% CI: 0.429-0.827) intake ≥the recommended daily allowance levels were related to increased odds of osteoporosis in elderly with hypertension. Higher dietary copper and zinc intake was associated with lower odds of osteoporosis in the elderly hypertensive patients. Higher dietary intake included copper and zinc may be beneficial for the bone health in the elderly hypertensive patients.

Integration of epidemiological and blood biomarker analysis links haem iron intake to increased type 2 diabetes risk.

Dietary haem iron intake is linked to an increased risk of type 2 diabetes (T2D), but the underlying plasma biomarkers are not well understood. We analysed data from 204,615 participants (79% females) in three large US cohorts over up to 36 years, examining the associations between iron intake and T2D risk. We also assessed plasma metabolic biomarkers and metabolomic profiles in subsets of 37,544 (82% females) and 9,024 (84% females) participants, respectively. Here we show that haem iron intake but not non-haem iron is associated with a higher T2D risk, with a multivariable-adjusted hazard ratio of 1.26 (95% confidence interval 1.20-1.33; P for trend <0.001) comparing the highest to the lowest quintiles. Haem iron accounts for significant proportions of the T2D risk linked to unprocessed red meat and specific dietary patterns. Increased haem iron intake correlates with unfavourable plasma profiles of insulinaemia, lipids, inflammation and T2D-linked metabolites. We also identify metabolites, including L-valine and uric acid, potentially mediating the haem iron-T2D relationship, highlighting their pivotal role in T2D pathogenesis.

Alcohol- and Low-Iron Induced Changes in Antioxidant and Energy Metabolism Associated with Protein Lys Acetylation.

Understanding the role of iron in ethanol-derived hepatic stress could help elucidate the efficacy of dietary or clinical interventions designed to minimize liver damage from chronic alcohol consumption. We hypothesized that normal levels of iron are involved in ethanol-derived liver damage and reduced dietary iron intake would lower the damage caused by ethanol. We used a pair-fed mouse model utilizing basal Lieber-DeCarli liquid diets for 22 weeks to test this hypothesis. In our mouse model, chronic ethanol exposure led to mild hepatic stress possibly characteristic of early-stage alcoholic liver disease, seen as increases in liver-to-body weight ratios. Dietary iron restriction caused a slight decrease in non-heme iron and ferritin (FeRL) expression while it increased transferrin receptor 1 (TfR1) expression without changing ferroportin 1 (FPN1) expression. It also elevated protein lysine acetylation to a more significant level than in ethanol-fed mice under normal dietary iron conditions. Interestingly, iron restriction led to an additional reduction in nicotinamide adenine dinucleotide (NAD+) and NADH levels. Consistent with this observation, the major mitochondrial NAD+-dependent deacetylase, NAD-dependent deacetylase sirtuin-3 (SIRT3), expression was significantly reduced causing increased protein lysine acetylation in ethanol-fed mice at normal and low-iron conditions. In addition, the detection of superoxide dismutase 1 and 2 levels (SOD1 and SOD2) and oxidative phosphorylation (OXPHOS) complex activities allowed us to evaluate the changes in antioxidant and energy metabolism regulated by ethanol consumption at normal and low-iron conditions. We observed that the ethanol-fed mice had mild liver damage associated with reduced energy and antioxidant metabolism. On the other hand, iron restriction may exacerbate certain activities of ethanol further, such as increased protein lysine acetylation and reduced antioxidant metabolism. This metabolic change may prove a barrier to the effectiveness of dietary reduction of iron intake as a preventative measure in chronic alcohol consumption.

Effect of Preparation and Drying Techniques on the Physicochemical, Functional and Nutritional Properties of products from Beetroot (Beta Vulgaris L.) varieties

Beetroot (Beta vulgaris L.) is rich in biologically active compounds. This study aimed to assess how different methods of preparation and drying affect the physical, chemical, functional, and nutritional properties of iron-rich beetroot powder. Two beetroot varieties, Detroit Dark Red (DetR) and Crimson Globe (CrimG), were processed using three drying techniques: sun drying (SD), oven drying (OD), and freeze drying (FD), with both boiled and fresh beetroots. The properties evaluated in the study included water activity, color, total phenolics and flavonoids, oxalate content, and mineral content. The results showed significant (p&lt;0.05) differences in these properties between the dried and fresh samples. Notably, drying increased calcium, zinc, and phosphorus levels while decreasing the iron content. Boiling followed by sun drying was the best method for retaining iron, particularly for the CrimG variety. The study suggests that drying can help preserve or even enhance the physicochemical properties and micronutrient content, especially iron while reducing phytochemical levels affecting iron absorption. These findings are important for developing iron-rich beetroot products to improve dietary iron intake, especially for adolescent children.

Dietary iron intake has long-term effects on the fecal metabolome and microbiome.

Iron is essential for life, but its imbalances can lead to severe health implications. Iron deficiency is the most common nutrient disorder worldwide, and iron dysregulation in early life has been found to cause long-lasting behavioral, cognitive, and neural effects. However, little is known about the effects of dietary iron on gut microbiome function and metabolism. In this study, we sought to investigate the impact of dietary iron on the fecal metabolome and microbiome by using mice fed with three diets with different iron content: an iron deficient, an iron sufficient (standard), and an iron overload diet for 7 weeks. Additionally, we sought to understand whether any observed changes would persist past the 7-week period of diet intervention. To assess this, all feeding groups were switched to a standard diet, and this feeding continued for an additional 7 weeks. Analysis of the fecal metabolome revealed that iron overload and deficiency significantly alter levels of peptides, nucleic acids, and lipids, including di- and tri-peptides containing branched-chain amino acids, inosine and guanosine, and several microbial conjugated bile acids. The observed changes in the fecal metabolome persist long after the switch back to a standard diet, with the cecal gut microbiota composition and function of each group distinct after the 7-week standard diet wash-out. Our results highlight the enduring metabolic consequences of nutritional imbalances, mediated by both the host and gut microbiome, which persist after returning to the original standard diets.

The relationship between dietary inflammatory index scores and rheumatoid arthritis disease activity

IntroductionMany patients diagnosed with rheumatoid arthritis (RA) report relief of symptoms after consuming certain foods. Diet plays a vital role in rheumatoid arthritis-related inflammation regulation. This study investigates the relationship between dietary inflammation index (DII) scores and RA disease activity. Materials and methodsForty-one RA patients were enrolled in the study. The general inflammatory index of the diet was analyzed by recording the 24-h food consumption of the patients, and the nutrients were analyzed using the Nutrition Information Systems Package Program. Dietary inflammatory indices were calculated for each patient using the patients’ macro and micronutrient intake levels. RA disease activity was assessed using the Disease Activity Score-28 (DAS-28). ResultsThe DAS-28 score was lower in the anti-inflammatory diet group compared to the pro-inflammatory diet group (p=0.163). A weak but significant relationship was found between diet inflammation index score and DAS-28 (r=0.3468, p=0.0263). The effect of the dietary inflammatory index on the DAS-28 was 12.02%. Dietary iron, vitamin C, niacin, and magnesium intakes were statistically significantly higher in the quartile group that received an anti-inflammatory diet than in the quartile group that received a pro-inflammatory diet. The intake of some micronutrients, such as iron, zinc, magnesium, and folic acid, was significantly lower than the recommended values in all RA quartile groups. ConclusionOur results suggest that reducing inflammation through the diet may have a weak but significant effect in controlling disease activity in RA patients.

Anaemia in India and Its Prevalence and Multifactorial Aetiology: A Narrative Review.

The prevalence of anaemia in India remains high in children, especially those in rural areas, and in women of childbearing age, and its impairment of neurological development can have serious lifelong effects. It is concerning that the most recent official data (2019-21) indicate an increased prevalence compared with 2015-16. There is also considerable variability in childhood anaemia between Indian states with socioeconomic factors, such as wealth and education contributing to the risk of anaemia among adolescent women and their children. Dietary iron deficiency is often regarded as the main contributor to anaemia but increasing evidence accumulated from the authors' ongoing literature database coupled with recent literature research suggests that it has a multifactorial aetiology, some of which is not related to nutrition. This narrative review focused on these multifactorial issues, notably the contribution of vitamin B12/folate deficiency, which also has a high prevalence in India. It was also noted that the dietary intake of bioavailable iron remains an important contributor for reducing anaemia, and the role of millets as an improved iron source compared to traditional staple cereals is briefly discussed. The overall conclusion is that anaemia has a multifactorial aetiology requiring multifactorial assessment that must include assessment of vitamin B12 status.