Harvard study reveals that heme iron from animal products increases the risk of type 2 diabetes.
Integration of epidemiological and blood biomarker analysis links heme iron intake to increased type 2 diabetes risk
Go to source). While the link between heme iron and T2D has been reported previously, the study’s findings more clearly establish and explain the link.
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“Compared to prior studies that relied solely on epidemiological data, we integrated multiple layers of information, including epidemiological data, conventional metabolic biomarkers, and cutting-edge metabolomics,” said lead author Fenglei Wang, research associate in the Department of Nutrition. In the U.S., red meat consumption has been declining, but the average American still consumes over 50 pounds of red meat annually. #redmeat #diabetes ’
“This allowed us to achieve a more comprehensive understanding of the association between iron intake and T2D risk, as well as potential metabolic pathways underlying this association.”
The researchers assessed the link between iron and T2D using 36 years of dietary reports from 206,615 adults enrolled in the Nurses’ Health Studies I and II and the Health Professionals Follow-up Study.
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The researchers also analyzed the biological mechanisms underpinning heme iron’s relationship to T2D among smaller subsets of the participants.
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They then looked at 9,024 participants’ metabolomic profiles—plasma levels of small-molecule metabolites, which are substances derived from bodily processes such as breaking down food or chemicals.
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In addition, the researchers found that heme iron accounted for more than half of the T2D risk associated with unprocessed red meat and a moderate proportion of the risk for several T2D-related dietary patterns.
In line with previous studies, the researchers found no significant associations between intakes of non-heme iron from diet or supplements and the risk of T2D.
Dangers of Heme Iron in Red Meat
The study also found that higher heme iron intake was associated with blood metabolic biomarkers associated with T2D.The researchers also identified a dozen blood metabolites—including L-valine, L-lysine, uric acid, and several lipid metabolites—that may play a role in the link between heme iron intake and TD2 risk. These metabolites have been previously associated with risk of T2D.
On a population level, the study findings carry important implications for dietary guidelines and public health strategies to reduce rates of diabetes, according to the researchers.
In particular, the findings raise concerns about the addition of heme to plant-based meat alternatives to enhance their meaty flavor and appearance. These products are gaining in popularity, but health effects warrant further investigation.
“This study underscores the importance of healthy dietary choices in diabetes prevention,” said corresponding author Frank Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology.
“Reducing heme iron intake, particularly from red meat, and adopting a more plant-based diet can be effective strategies in lowering diabetes risk.”
The researchers noted that the study had several limitations, including the potential for incomplete accounting for confounders and measurement errors in the epidemiological data.
In addition, the findings—based on a study population that was mostly white—need to be replicated in other racial and ethnic groups.
Reference:
- Integration of epidemiological and blood biomarker analysis links heme iron intake to increased type 2 diabetes risk - (https://www.nature.com/articles/s42255-024-01109-5)
Source-Eurekalert
