[ comparative study on iron intake in first degree relatives of type 2 diabetic patients with impaired or normal glucose tolerance]

ABSTRACT

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. 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. 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/m[2] and 28.7 +/- 0.8 kg/m[2] [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. 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