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increase in mortality / iron
increase in mortality / iron -- Posted by doe on 04-17-04 09:43
Ann Fam Med. 2004 Mar-Apr;2(2):139-44. Related Articles, Links
The mortality risk of elevated serum transferrin saturation and consumption of
dietary iron.
Mainous AG 3rd, Wells B, Carek PJ, Gill JM, Geesey ME.
Department of Family Medicine, Medical University of South Carolina,
Charleston, SC 29425, USA. mainouag@musc.edu
BACKGROUND: Recent data shows an increased mortality risk associated with
elevated transferrin saturation. Because ingestion of dietary iron may
contribute to iron overload in persons with elevated transferrin saturation, we
investigated the relationship between elevated transferrin saturation,
ingestion of dietary iron and red meat, and mortality. METHODS: This 12-year
cohort study used data from the second National Health and Nutrition
Examination Survey 1976-1980 (NHANES II) and the NHANES II Mortality Study
1992. Population estimates were based on 9,229 persons aged 35 to 70 years at
baseline. A Cox proportional hazards analysis was performed based on levels of
transferrin saturation, intake of dietary iron, and intake of red meat. The
analysis was conducted while controlling for demographics, severity of illness,
body mass index, and smoking status. RESULTS: Unadjusted analyses indicated
that those who had a high transferrin saturation and reported high dietary iron
or red meat consumption had an increased mortality risk. The adjusted survival
analysis indicated that persons with elevated transferrin saturation who
reported high dietary iron intake had a hazard ratio for death of 2.90 (95%
confidence interval [CI], 1.39-6.04) compared with those with normal
transferrin saturation levels and reported low dietary iron intake. Persons who
had a high transferrin saturation and reported high red meat consumption also
had an increased hazard ratio for death (2.26; 95% CI, 1.45-3.52) compared with
those who had normal transferrin saturation and reported low red meat
consumption. CONCLUSIONS: Ingestion of large quantities of dietary iron and red
meat in persons with high transferrin saturation is associated with an increase
in mortality. Simple dietary restrictions may reduce the mortality risk
associated with high transferrin saturation.
PMID: 15083854 [PubMed - in process]
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Tom
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