Iron has health benefits, but its source can affect diabetes risk, a study suggests. Researchers have found that heme iron present in red meat and other animal products may increase the risk of type 2 diabetes. In contrast, non-heme iron found in plant foods does not pose a similar risk.
latest study The study by researchers at the Harvard T.H. Chan School of Public Health adds more evidence to previous studies that have identified diabetes risks associated with red meat.
The study assessed dietary details over 36 years in 206,615 adults who participated in the Nurse Practitioners' Health Study I and II and the Health Professionals Follow-up Study. Participants' iron intake, including total iron intake, heme intake, non-heme intake, dietary iron intake, and supplemental iron intake, as well as their type 2 diabetes status, were recorded. The findings were published in the journal Nature Metabolism.
“The study found a significant association between higher heme iron intake and T2D risk. Participants in the highest intake group had a 26% higher risk of developing T2D than participants in the lowest intake group,” Press release pointed out.
The results also suggest that heme iron accounts for more than half of the risk of type 2 diabetes associated with unprocessed red meat and also contributes to the risk of various dietary patterns associated with type 2 diabetes. However, there was no significant association between non-heme iron intake from diet or supplements and diabetes risk.
“Compared to previous studies that relied solely on epidemiological data, we integrated multiple layers of information, including epidemiological data, traditional metabolic biomarkers, and cutting-edge metabolomics. This allowed us to gain a more comprehensive understanding of the relationship between iron intake and The risk of association between T2D, and the underlying metabolic pathways behind this association,” said lead author Wang Fenglei, a researcher in the Department of Nutrition.
Researchers have also raised concerns about adding heme to plant-based meat alternatives to enhance their meaty taste and appearance. As these alternatives grow in popularity, they suggest further research into their health effects is needed.
“This study highlights the importance of healthy dietary choices in preventing diabetes. Reducing heme iron intake, especially from red meat, and adopting a more plant-based diet may be beneficial in reducing diabetes An effective strategy for taking risks,” said corresponding author Frank Hu. ., Starr Professor of Nutrition and Epidemiology.