Background & Objective: Studies have reported a relationship between serum ferritin and some components of insulin resistance, as well as an increased risk for type 2 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 type2 diabetic patients with normal or impaired glucose tolerance was investigated.
Materials & Methods: Based on the results of OGTT, 210 first-degree relatives of type 2 diabetic patients were divided into 2 groups with normal and impaired (diabetic, IGT) glucose tolerance. Using a 3-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 2 groups.
Results: The mean age and BMI were 48.9 ± 5.2 years and 43.7 ± 6.7 years (P=0.373) and 29.3 ± 0.7 kg/m2 and 28.7 ± 0.8 kg/m2 (P=0.654) in impaired and normal groups, respectively. Iron intake was significantly higher in impaired group in comparison with normal subjects. (P=0.015), 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 type2 diabetes.