BACKGROUND Iron deficiency is common during pregnancy. Experimental animal studies suggest that it increases cardiovascular risk in the offspring. OBJECTIVE To examine the relationship between maternal pregnancy dietary and supplement iron intake and hemoglobin, with offspring's arterial stiffness (measured by carotid-radial pulse wave velocity), endothelial function (measured by brachial art...

AIMS To investigate the impact of iron intake on the development of type 1 diabetes (T1DM). METHODS Case-control study with self-administered questionnaire among families of children with T1DM who were less than 10 years old at the time of the survey and developed diabetes between age 1 and 6 years. Data on the types of infant feeding in the first 4 months of life was collected from parents o...

Introduction: Iron metabolism was found to be implicated in several cancers. Few epidemiologic studies; focusing on iron intake and lung cancer (LC), reported positive associations between heme iron and red meat. Based on estimates of iron contents in representative foods, we conducted the present study with the aim of analyzing dietary iron and its role on the incidence of LC in Uruguayan men,...

BACKGROUND Iron and zinc are essential micronutrients for humans and deficiency of the two elements is widespread in the world with the highest prevalence in less developed countries. There are few data on dietary intake of iron and zinc in Uganda, and no food composition table is available. There is hardly any widely published literature that clearly documents the quality of Ugandan children's...

Background: Preventing the development of iron deficiency anemia during infancy requires the appropriate complementary foods with high energy, nutrient density, and adequate iron content, as well as high nutrient bioavailability. We aimed to evaluate iron intake, bioavailability, and absorption from foods, in healthy infants and toddlers at a Well Child Clinic. Methods: This observational, cros...

BACKGROUND The consumption pattern characterized by high consumption of vegetables, fruit, fish, olive oil and red wine has been associated with improvements in the total antioxidant capacity of individuals and reduced incidence of diseases related to oxidation. Also, high body iron levels may contribute to increase the oxidative stress by the generation of reactive oxygen species. The objectiv...

BACKGROUND AND OBJECTIVE Emerging evidence from biological and epidemiological studies has suggested that body iron stores and heme-iron intake may be related to the risk of type 2 diabetes (T2D). We aimed to examine the association of body iron stores and heme-iron intake with T2D risk by conducting a systematic review and meta-analysis of previously published studies. RESEARCH DESIGN AND ME...

A low protein intake will cause limited hemoglobin production in standard anemic dogs. It appears that the dog on a limited protein intake is unable to produce the usual amount of globin and therefore of hemoglobin even in the presence of a large excess of iron. Iron given by mouth or by vein shows the same result-the dog made anemic by blood withdrawal cannot produce the expected new hemoglobi...

OBJECTIVE To investigate associations of dietary iron (total, haem, and non-haem), supplemental iron, and red meat with blood pressure. DESIGN Cross sectional epidemiological study. SETTING 17 population samples from Japan, China, the United Kingdom, and the United States participating in the international collaborative study on macro-/micronutrients and blood pressure (INTERMAP). PARTICI...

BACKGROUND Dysregulation of iron homeostasis is implicated in the pathogenesis of Huntington's disease. We have previously shown that increased iron intake in R6/2 HD neonatal mice, but not adult R6/2 HD mice potentiates disease outcomes at 12-weeks of age corresponding to advanced HD [Redox Biol. 2015;4 : 363-74]. However, whether these findings extend to other HD models is unknown. In particu...