Main content:
- The researchers have identified the important relationship between Heme iron - iron in red meat and other animal products - with the risk of type 2 diabetes (T2D), as well as the roadsBasic metabolism leads to this relationship.
- Iron does not contain heme - iron in foods of plant origin - Not related to the risk of T2D.
- Research shows that the reduction of heme iron from red meat and applying a diet of plentiful plants can help reduce the risk of diabetes.And it raises concerns about the addition of heme to the increasingly popular plants.
The amount of iron absorbs and the risk of diabetes
Consuming a lot of heme iron, iron in red meat and other animal products - in contrast to iron is not heme, mainly in foods of plant origin - related to the risk of diabetesType 2 (T2D) is higher in a new study led by researchers at the Harvard Th Chan Public Health School.
The researchers have evaluated the relationship between iron and T2D using 36 years of diet reports from 206,615 adults participating in the health research of nurses I and II and research monitoring expert Y Ysacrifice.They checked the absorption iron of participants in many different forms - Total amount, heme, non -heme, diet (from food) and supplements (from supplements) - and loveTheir T2D condition, controls other health and lifestyle factors.
The researchers also analyzed biological mechanisms to support the relationship of Heme iron with T2D among the smaller groups of participants.They have considered biological marks to metabolize bloodThe similarity of 37,544 participants, including imprints related to concentrationInsulin, blood sugar, blood lipids, inflammation and two biological marks of iron metabolism.After that, they review the metabolic records of 9,024 participants - the level of plasma of small molecular metabolites, which are substances derived from the body's processes such as food decomposition or chemistry.matter.
The study found a significant relationship between the higher number of heme iron and the risk of T2D.Participants in the absorption group are at the higher risk of 26% higher than the at least absorbing T2D people.In addition, the researchers found that Heme iron takes more than half of the risk of T2D related to unprocessed red meat and accounts for a moderate proportion in the risk of some T2D -related diets.
The study also found that the higher the amount of heme iron is related to the hemorrhags in the blood related to T2D.The higher amount of heme iron is related to the higher level of biological marks such as C-Peptide, Triglyceride, Conductive Protein C, Leptin and iron overload signs, as well as lower levels of imprints.Biological benefits like HDL cholesterol and adiponectin.
The researchers also identified a dozen blood metabolites-including L-Valine, L-lysine,Uric acid and some lipid metabolites - can play a role in the relationship between the amount of iron heme absorbed and the risk of TD2 disease.These metabolites have previously been associated with the risk of T2D disease.
Recommended diet
Research findings are important for guidelines on diet and public health strategies to reduce diabetes incidence.
"This research emphasizes the importance of choosing a healthy diet in preventing diabetes," said the author contact Frank Hu, a professor of nutrition and epidemiology of Fredrick J. Stare."Reduce the amount of heme iron, especially from red meat, and apply more plant diets that can be effective strategies to reduce the risk of diabetes."
Source and photo: Scitechdaily