Voedingsadvies El MondoResearch Question:
Growing evidence from biological and epidemiological studies suggests that the body inventory iron and heme-iron intake may be related to the risk of getting type 2 diabetes. The purpose of this meta-analysis was to examine the relationship between the physical inventory and the heme-iron iron intake and getting diabetes type 2.
Raise a high ferritin and high heme-iron intake the chance of getting diabetes type 2?
Study Design:
This overview article contained 16 Rcts and 12 studies the ferritin (4366 people with diabetes type 2 and 41091 people without diabetes type 2) analyzed and 4 studies that analyzed the heme iron intake (9246 people with diabetes type 2 and 179689 people without diabetes type 2).
There was heterogeneity between the studies and no publication bias.
Results and conclusions:
The meta-analysis showed in prospective cohort studies that people who have high ferritin had significantly 66% [95% CI = 1.15-2.39] more likely walked of getting type 2 diabetes than people who had low ferritin. Significant is, it can be said with 95% reliability that the increased risk was due a high ferritin.
The meta-analysis showed in cross-sectional studies that people who have high ferritin had significantly 2.29 times [95% CI = 1.48-3.54] more likely walked of getting type 2 diabetes than people who had low ferritin. Significant because the relative risk of 1 not in the 95% CI of 1.48-3.54 sat.
The meta-analysis showed that people who ate a lot of heme-iron significant 31% [95% CI = 1.21-1.43] more likely walked of getting type 2 diabetes than those who ate little heme-iron.
The researchers concluded that a high ferritin and high heme-iron intake the chance of getting diabetes type 2 increased.
Original title:
Body Iron Stores and Heme-Iron Intake in Relation to Risk of Type 2 Diabetes: A Systematic Review and Meta-Analysis by Zhao Z, Li S, [...], Tian H.
Link:
http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0041641
Additional information about El Mondo:
Iron comes in power supply in 2 forms for: heem-and nonheemijzer. Heme iron is mainly in animal products while nonheemijzer mainly in vegetable products. Red meats are high in heme-iron. They contain more than 1.5 mg heme-iron per 100 grams cooked product. The World Cancer Research Fund advises up to 500 grams of red meat per week because red meat increases the chances of getting colon cancer.
The heme-iron content of a food can be looked up in the NEVO-table.
A normal ferritin is between 20 and 250 μg/L in men and between 20 and 100 μg/L in women.