High iron intake and increased iron stores in the body significantly increase the risk of developing diabetes, which in turn increases the likelihood of cardiovascular disease.
In a new study, experts from Wroclaw Medical University in Poland investigated the connection between iron intake through diet, diabetes and impaired fasting blood sugar levels. The results are published in the European Journal of Cardiovascular Nursing.
Data from the Pure study evaluated
The new study involved 1,889 people aged 35 to 70 from the Prospective Urban Rural Epidemiology (PURE) study. The data used in the new research was collected between 2007 and 2009.
The participants' diet was recorded using a questionnaire (Food Frequency Questionnaire). This questionnaire was developed as part of the PURE study. Using the data from the questionnaire, the experts calculated iron intake through food.
They also checked whether diabetes was present, with this being considered to be present if the fasting glucose level was above 126 mg/dl. The same applied if the participants reported the presence of diabetes.
If the fasting blood sugar level was between 100 and 125 mg/dl, this was defined as impaired fasting glucose (IFG), according to the researchers.
Iron intake increases diabetes risk
After conducting various analyses, it turned out that increased iron intake from food was associated with an increased risk of diabetes and impaired fasting blood sugar levels among participants – especially in women, the team reports.
Iron metabolism in the body is associated with the production of free oxygen radicals, which, together with the harmful effects of glycation end products in prediabetes, increase the risk of diabetes and cardiovascular events.
Gestational diabetes due to iron intake?
The negative effects of iron intake on glucose metabolism, including an increased risk of diabetes, are also confirmed by an earlier study published in the American Journal of Clinical Nutrition.
In this research, the experts involved report that increased dietary iron intake (especially heme iron) during or before pregnancy is significantly associated with an increased incidence of gestational diabetes.
Pay attention to iron intake
Overall, the results indicate that iron intake through diet has a significant impact on the risk of impaired fasting blood sugar levels and the development of diabetes. Excessive intake should therefore be avoided, even though iron intake is fundamentally important for health. (as)