Mildly Excessive Body Iron Increases Risk of Type 2

I am thankful that The University of Eastern Finland developed this study and that Science Daily printed their information. Several of the post menopausal women in our support group were also happy when I sent them the link to this as they had been having several conversations with different doctors lately about anemia and this gave them another concern, but as Brenda told me, this is good to know. She sent the link to her daughter, as she wanted to let her know about this study.

Even mildly elevated body iron contributes to the prevalence and incidence of type 2 diabetes, according to research from the University of Eastern Finland. Excess body iron accumulation is a known risk factor of type 2 diabetes in hereditary hemochromatosis, but the results presented by Dr Alex O. Aregbesola in his doctoral thesis show that elevated iron is a risk factor in the general population as well, already at high levels within the normal range.

In addition, a gender difference was observed in the risk and prevalence of type 2 diabetes, to some extent due to different body iron accumulation between men and women. Men had 61% higher prevalence and 46% increased risk of developing type 2 diabetes when compared to women. At comparable age groups, men were found to accumulate more iron than women do, and iron explained about two-fifths and one-fifth of the gender difference in type 2 diabetes prevalence and incidence respectively.

Moderate iron stores are safer than depletion toward iron deficiency and possible anemia.

Body iron predicted the risk of type 2 diabetes. There was a slight variation in the risk of type 2 diabetes over a wide range of serum ferritin (sF) concentrations that reflect body iron stores, with a marked increase in the risk observed at high normal range of sF concentrations in men (>185 µg/L). However, iron depletion toward deficiency as reflected by serum-soluble transferrin receptor concentrations did not offer protection against type 2 diabetes; rather, there was a U-shaped type of association between iron stores and the risk of type 2 diabetes which showed that the risk was lowest on moderate levels.

"Hence, a safe range of body iron stores in men with regard to the risk of type 2 diabetes may be 30-200 µg/L of serum ferritin," Dr Aregbesola says. The association between body iron and impaired glucose metabolism was strongest among people in prediabetes states.

Abnormalities in glucose metabolism and type 2 diabetes are on the increase globally, and the prevalence of diabetes among adults is estimated at 642 million by 2040. Reduced quality of life and increased mortality due to type 2 diabetes and its complications are of great concern. Preventive measures targeted at established risk factors of type 2 diabetes, such as excess body weight or obesity, physical inactivity and poor nutrition need further exploration. This may be a key and signifies the need for further studies.

Unhealthy dietary habits associated with the surge of type 2 diabetes include excess dietary intake of iron and unregulated iron supplement use. Iron is a micronutrient that is required in the formation of some essential body proteins and enzymes, like hemoglobin, cytochromes and peroxidase. However, it is harmful when stored in excess in the body. It promotes the release of free radicals that damage the secretory capacity of beta cells of pancreas to produce insulin. It also decreases insulin sensitivity in peripheral tissues and organs involved in glucose metabolism.

The doctoral thesis is based on studies where the main aim was to examine the associations between body iron stores and glucose homeostasis and type 2 diabetes among middle-aged men and women representing the general population and living in the eastern part of Finland. The thesis investigated the risk of type 2 diabetes over a wide range of body iron stores, as well as whether iron depletion toward mild iron deficiency offers protection against type 2 diabetes risk. The types of associations between body iron stores and glucose homeostasis were examined in the three glycemic states ‒ normoglycemia, prediabetes and type 2 diabetes, using markers of insulin resistance and beta cell function. Gender differences and the contribution of body iron accumulation to any gender difference in type 2 diabetes were also investigated.

"This study provides a new body of evidence that mildly elevated body iron is an important risk factor of glucose metabolism derangement, which contributes to the increase in the prevalence and incidence of type 2 diabetes," Dr Aregbesola concludes.

Are You Getting These Nutrients? - Part 6

Iron is extremely important to our health, for without it our cells cannot get oxygen. And yet, especially for women of childbearing age, it's a fairly common mineral deficiency, and people on low-carb diets tend to eat less of it. Women of childbearing age need to get 18 mg per day in their diets, while others only need about 8 mg.

Low-Carb Sources of Iron

Chicken Liver, 3 oz - 11 mg iron

Beef Liver, 3 oz - 5.2 mg iron

Soybeans, cooked, 1/2 cup 4.4 mg iron, 3 gm net carb

Spinach, cooked, 1/2 cup - 3.2 mg iron, 2 gm net carb

Roast Beef, 3 oz 3.1 mg iron

Asparagus, 6 spears - 2 mg iron, 2 gm net carb

Iron is an essential mineral that is required for human life. Iron is found in the body's red blood cells, which carry oxygen-rich blood to every cell in the body. Iron is also involved in producing adenosine triphosphate (ATP), the body's energy source. Extra iron is stored in the liver, bone marrow, spleen, and muscles.

Not having enough iron can lead to anemia. The most common symptoms of anemia are weakness and fatigue. One reason people who are iron deficient get tired easily is because their cells do not get enough oxygen. Pregnant women, young women during their reproductive years, and children tend to be at highest risk of iron deficiency. Iron deficiency anemia in children is associated with poor neurodevelopment. Anemia may be mild, moderate, or severe. It can be caused by blood loss, such as that from a bleeding ulcer, menstruation, severe trauma, surgery, or a malignant tumor. It can also be caused by an iron-poor diet, not absorbing enough dietary iron, pregnancy, and the rapid growth that takes place during infancy, early childhood, and adolescence.

On the other hand, too much iron in the body can lead to a condition known as hemochromatosis, which can cause diabetes, liver damage, and discoloration of the skin. Unlike other nutrients, excess iron cannot be excreted by the human body. For that reason, you should not take iron supplements without asking your doctor if you need extra iron.

According to the World Health Organization (WHO), iron deficiency is the number one nutritional disorder in the world. Up to 80% of the world's population may be iron deficient, and 30% may have iron deficiency anemia.

Ferrous sulfate is the most common type of iron supplement. Other available forms include ferrous fumarate, ferrous succinate, ferrous gluconate, ferrous lactate, ferrous glutamate, ferric ammonium citrate, and ferrous glycine.

In severe cases of anemia from low levels of iron, or if there is rapid blood loss leading to iron deficiency, iron and blood are administered intravenously (IV) in hospitals.

Recommendations for iron are provided in the Dietary Reference Intakes (DRIs), developed by the Institute of Medicine of the National Academy of Sciences.

Adult

Eat a well-balanced diet, and only use iron supplements under the direction of a physician.

Because of the potential for side effects and interactions with medications, you should take dietary supplements only under the supervision of a doctor.

The most common side effect from iron supplements is stomach upset, including discomfort, nausea, diarrhea, constipation, and heartburn. Taking iron supplements will often darken stool color.

Although the evidence is not clear, there may be an association between high iron stores and the risks of heart disease, cancer (such as breast cancer), and Alzheimer disease. In people with inflammatory bowel disease (Crohn's disease and ulcerative colitis), the parts of the intestine that are inflamed appear to have higher amounts of iron.

Iron overload disease is usually due to an inherited condition called hemochromatosis. But it may occur in people who take large amounts of iron over a long period of time. Symptoms include skin discoloration, diabetes, and liver damage, among other potential complications. According to the U.S. Food and Drug Administration (FDA), taking up to 45 mg of iron per day is safe. Whether taking more than that over a long period of time is safe is unknown. Severe iron overdose occurs with amounts of iron 50 to 100 times greater than the recommended dietary dose. Such iron toxicity can destroy cells in the gastrointestinal tract, which can cause vomiting, bloody diarrhea, and even death. Iron poisoning is the most common accidental poisoning in children. Keep iron supplements in childproof bottles and out of reach of children.

Intravenous (IV) iron, given in hospitals to treat severe anemia, can lead to headache, fever, swollen lymph nodes, painful joints, hives, and worsening of rheumatoid arthritis. In rare instances, it can cause anaphylaxis, a life-threatening allergic reaction.