Body Iron Stores and Dietary Iron Intake in Relation to Diabetes in Adults in North China
- De Chun Luan, MD, MPH,
- Hui Li, MD,
- Sui Jing Li, MD,
- Zhuo Zhao, MD,
- Xin Li, MD and
- Zhong Mei Liu, MD
- From the Institute for Nutrition and Food Safety, Liaoning Provincial Center for Disease Control and Prevention, Shenyang, China
- Address correspondence and reprint requests to Suijing Li, Institute for Nutrition and Food Safety, Liaoning Provincial Center for Disease Control and Prevention, 42-1 Ji Xian St., Shenyang 110005, China. E-mail: lisuijing88{at}sohu.com
Abstract
OBJECTIVE—To evaluate the association between body iron stores, dietary iron intake, and risk of diabetes in northern China.
RESEARCH DESIGN AND METHODS—The data of a cross-sectional household survey in 2002 in Liaoning Province in northern China was used. The final sample in our study contained 2,997 subjects aged ≥18 years. Fasting plasma glucose and serum ferritin were measured. Dietary information was collected by 3-day food records.
RESULTS—Serum ferritin was associated with elevated risk of diabetes even adjusted for age, sex, nondietary factors, and dietary factors. No association among total iron intake, nonheme iron intake, and diabetes risk was found. However, higher heme iron intake was significantly associated with elevated risk of diabetes after adjusting for known factors.
CONCLUSIONS—In Chinese, associations among higher serum ferritin level, higher heme iron intake, and elevated risk of diabetes were found.
Footnotes
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Published ahead of print at http://care.diabetesjournals.org on 27 September 2007. DOI: 10.2337/dc07-0921.
The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore be hereby marked “advertisement” in accordance with 18 U.S.C. Section 1734 solely to indicate this fact.
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- Accepted September 24, 2007.
- Received May 14, 2007.
- DIABETES CARE
