Dietary iron intake aggravates dyslipidaemia by elevating ferritin levels in patients with insulin resistance and cardiovascular diseases: A cross-sectional study

Bayram, B. and Türker, P.F. (2024) Dietary iron intake aggravates dyslipidaemia by elevating ferritin levels in patients with insulin resistance and cardiovascular diseases: A cross-sectional study. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (1). pp. 1-11. ISSN 0139-3006

Preview

Text 066-article-p1_oa.pdf Download (634kB) | Preview

Abstract

Abstract Dietary iron intake causes the elevation of ferritin levels, and higher iron intake might improve insulin resistance and cardiovascular diseases. The aim of this study was to determine the relationship between dietary iron intake and serum ferritin levels, insulin resistance, and nutritional status in patients with cardiovascular disease. Health information of individuals were obtained with a questionnaire form. There were a total of 103 patients, 59 male (57.3%) and 44 female (42.7%). Patients also filled a questionnaire on dietary habits, a 3-day food record. There was a statistically significant difference between ferritin quartiles and total cholesterol, HDL-C, non-HDL-C, LDL-C/HDL-C ratio, and TG/HDL-C ratio ( P < 0.05). Study data show that dietary iron intake was associated with the elevation of serum ferritin levels ( P < 0.05) and this difference was significant in Q1 and Q4 groups in post-hoc analysis. There was a negative correlation between serum ferritin levels and total cholesterol and HDL-C in patients with insulin resistance ( r = −0.384, P < 0.05; r = −0.520, P < 0.05). In conclusion we found a strong association between serum ferritin levels and inflammation, causing an oxidative stress, atherosclerosis, and bringing along cardiometabolic diseases such as cardiovascular diseases and type 2 DM.

Actions (login required)

Edit Item