A Comparative Study on Iron Intake in First Degree Relatives of Type ۲ Diabetic Patients with Impaired or Normal Glucose Tolerance.

Background & Objective: Studies have reported a relationship between serum ferritin and some components of insulin resistance, as well as an increased risk for type ۲ diabetes. Therefore, it is probable for the dietary content of iron to have an influence on the development of diabetes. In this study, the iron intake in first-degree relatives of type۲ diabetic patients with normal or impaired glucose tolerance was investigated. Materials & Methods: Based on the results of OGTT, ۲۱۰ first-degree relatives of type ۲ diabetic patients were divided into ۲ groups with normal and impaired (diabetic, IGT) glucose tolerance. Using a ۳-day food questionnaire, the daily intake of energy, red meat, fish and poultry meat, magnesium, iron, zinc, and chromium was calculated and compared between the ۲ groups. Results: The mean age and BMI were ۴۸.۹ ± ۵.۲ years and ۴۳.۷ ± ۶.۷ years (P=۰.۳۷۳) and ۲۹.۳ ± ۰.۷ kg/m۲ and ۲۸.۷ ± ۰.۸ kg/m۲ (P=۰.۶۵۴) in impaired and normal groups, respectively. Iron intake was significantly higher in impaired group in comparison with normal subjects. (P=۰.۰۱۵), however, no significant differences were observed between the two groups concerning the intake of other nutrients. Conclusion: Keeping the role of other risk factors in mind, the higher iron intake observed among subjects of the impaired group shows a probable relationship between an increased intake of iron and a higher risk in developing type۲ diabetes.

Keywords:

Iron Intake , Type ۲ Diabetes , Risk Factor