increase in mortality / iron

Just like the last time this was posted, it shows that a 2
percent of the population who have a specific disorder store
too much iron. It clearly doesn't show that diabetics are so
because of iron status.

Quoted message said:

Ann Fam Med. 2004 Mar-Apr;2(2):139-44. Related
Articles, Links

The mortality risk of elevated serum transferrin saturation
and consumption of dietary iron.

Mainous AG 3rd, Wells B, Carek PJ, Gill JM, Geesey ME.

Department of Family Medicine, Medical University of South
Carolina, Charleston, SC 29425, USA. [email hidden]

BACKGROUND: Recent data shows an increased mortality risk
associated with elevated transferrin saturation. Because
ingestion of dietary iron may contribute to iron overload
in persons with elevated transferrin saturation, we
investigated the relationship between elevated transferrin
saturation, ingestion of dietary iron and red meat, and
mortality. METHODS: This 12-year cohort study used data
from the second National Health and Nutrition Examination
Survey 1976-1980 (NHANES II) and the NHANES II Mortality
Study 1992. Population estimates were based on 9,229
persons aged 35 to 70 years at baseline. A Cox proportional
hazards analysis was performed based on levels of
transferrin saturation, intake of dietary iron, and intake
of red meat. The analysis was conducted while controlling
for demographics, severity of illness, body mass index, and
smoking status. RESULTS: Unadjusted analyses indicated that
those who had a high transferrin saturation and reported
high dietary iron or red meat consumption had an increased
mortality risk. The adjusted survival analysis indicated
that persons with elevated transferrin saturation who
reported high dietary iron intake had a hazard ratio for
death of 2.90 (95% confidence interval [CI], 1.39-6.04)
compared with those with normal transferrin saturation
levels and reported low dietary iron intake. Persons who
had a high transferrin saturation and reported high red
meat consumption also had an increased hazard ratio for
death (2.26; 95% CI, 1.45-3.52) compared with those who had
normal transferrin saturation and reported low red meat
consumption. CONCLUSIONS: Ingestion of large quantities of
dietary iron and red meat in persons with high transferrin
saturation is associated with an increase in mortality.
Simple dietary restrictions may reduce the mortality risk
associated with high transferrin saturation.

PMID: 15083854 [PubMed - in process]

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