Red meat and dietary iron intakes are associated with some components of metabolic syndrome: Tehran Lipid and Glucose Study
Esfandiar Z, Hosseini-Esfahani F, Mirmiran P, Habibi-Moeini AS, Azizi F
Journal of translational medicine · 25 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoMezcla carne procesada con no procesadaSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Shahid Beheshti University of Medical Sciences
- Universidad u hospital
- Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences
Según 2 financiadores declarados.
Publicación
- Publicado
- 2019-09-18 · J Transl Med · vol. 17 · número 1 · pág. 313
- Editorial
- BioMed Central
- Citado
- 29 citas · más que el 88% de estudios similares · 2.1× el promedio de su campo
- Referencias
- 52 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Iron Metabolism and Disorders · Nutritional Studies and Diet · Alcohol Consumption and Health Effects
- Palabras clave
- Quartile, Red meat, Medicine, Triglyceride, Anthropometry, Food science, Metabolic syndrome, Population, Physiology, Internal medicine, Animal science, Cholesterol, Biology, Environmental health, Obesity, Confidence interval
- MeSH
- humans, iron, dietary, glucose, lipids, adult, iran, female, male, red meat, metabolic syndrome
5 autores
- Zohre Esfandiar🇮🇷Research Institute for Endocrine Sciences; Shahid Beheshti University of Medical Sciences
- Firoozeh Hosseini‐Esfahani🇮🇷 · autor de correspondenciaResearch Institute for Endocrine Sciences; Shahid Beheshti University of Medical Sciences
- Parvin Mirmiran🇮🇷 · autor de correspondenciaResearch Institute for Endocrine Sciences; Shahid Beheshti University of Medical Sciences
- Ali Siamak Habibi-Moeini🇮🇷Research Institute for Endocrine Sciences; Shahid Beheshti University of Medical Sciences
- Fereidoun Azizi🇮🇷Research Institute for Endocrine Sciences; Shahid Beheshti University of Medical Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
This study was conducted to investigate whether the daily consumption of haem, non-haem, total iron and red meat can affect the occurrence of metabolic syndrome (MetS) and its components.
Methods
Eligible adults (n = 4654) were selected from among participants of the Tehran Lipid and Glucose Study with an average follow-up of 3.8 years. Dietary intakes were assessed using a valid and reliable semi-quantitative food frequency questionnaire. Anthropometrics and biochemical variables were evaluated at baseline and follow-up examinations. The occurrence of MetS and its components were assessed in relation to haem, non-haem, total iron and red meat intakes.
Results
There was no relationship between different types of dietary iron and red meat intakes and the incidence of MetS in the Tehranian population. Risk of hypertension decreased from quartiles 1 to 4 for haem iron (HR: 1.00, 0.92, 0.81, 0.80, Ptrend trend trend = 0.01) compared to lower quartiles.
Conclusion
Our study suggests a potentially protective relationship of haem and moderate red meat intake against development of high blood pressure; and higher intake of total iron is related to hyperglycemia and high triglyceride.
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