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Version 1
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Nutritional Aspects of Iron in Health and Disease
Version 1
: Received: 23 April 2023 / Approved: 24 April 2023 / Online: 24 April 2023 (12:48:31 CEST)
A peer-reviewed article of this Preprint also exists.
Charlebois, E.; Pantopoulos, K. Nutritional Aspects of Iron in Health and Disease. Nutrients 2023, 15, 2441. Charlebois, E.; Pantopoulos, K. Nutritional Aspects of Iron in Health and Disease. Nutrients 2023, 15, 2441.
Abstract
Dietary iron assimilation is critical for health and essential to prevent iron deficient states and related comorbidities, such as anemia. The bioavailability of iron is limited, while its absorption and metabolism are tightly controlled to keep body iron stores within a relatively narrow range. Genetic inactivation of the iron hormone hepcidin causes hereditary hemochromatosis, an endocrine disorder of iron overload characterized by chronic hyperabsorption of dietary iron, with deleterious clinical complications if untreated. The impact of high dietary iron intake and elevated body iron stores in the general population is not well understood. Herein, we summarize epidemiological data suggesting that high intake of heme iron, which is abundant in meat products, poses a risk factor for metabolic syndrome pathologies, cardiovascular diseases, and some cancers. We discuss clinical relevance and potential limitations of data from cohort studies, as well as the need to establish causality and elucidate molecular mechanisms.
Keywords
Iron deficiency; iron overload; anemia; heme; metabolic syndrome; cardiovascular disease; cancer; microbiome
Subject
Medicine and Pharmacology, Other
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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