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Dietary factors associated with the risk of high iron stores in the elderly Framingham Heart Study cohort.
Am J Clin Nutr. 2002 Dec; 76(6):1375-84.AJ

Abstract

BACKGROUND

High body iron stores may increase the risk of several chronic diseases. Whether dietary factors contribute to the risk of high iron stores is unknown.

OBJECTIVE

We assessed the relation between dietary factors and the risk of high iron stores in the elderly Framingham Heart Study cohort.

DESIGN

We examined the relation between the usual intake of dietary factors (food-frequency questionnaire) and the risk of high iron stores (serum ferritin >300 and 200 micro g/L in men and women, respectively) in 614 subjects aged 68-93 y.

RESULTS

The risk of high iron stores was significantly higher 1) in subjects who took > or =30 mg supplemental Fe/d than in nonusers [odds ratio (OR): 4.32; 95% CI: 1.63, 11.47], 2) in subjects who consumed >21 servings of fruit/wk than in those who consumed < or =14 servings/wk (OR: 2.88; 95% CI: 1.26, 6.61), and 3) in subjects who consumed >4 but <7 or > or=7 servings of red meat/wk than in those who consumed < or =4 servings/wk (ORs: 2.94 and 3.61, respectively; 95% CIs: 1.33, 6.47 and 1.57, 8.27, respectively). Whole-grain intake (>7 servings/wk) was inversely associated (OR: 0.23; 95% CI: 0.07, 0.75).

CONCLUSIONS

Among elders, intakes of highly bioavailable forms of iron (supplemental iron and red meat) and of fruit, a dietary source of an enhancer of nonheme-iron absorption (vitamin C), promote high iron stores, whereas foods containing phytate (whole grains) decrease these stores. Individual dietary patterns may be important modulators of high iron stores.

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Publisher Full Text

Authors+Show Affiliations

Fleming DJ
Mineral Bioavailability Laboratory, Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, MA 02111, USA.
Tucker KL
No affiliation info available
Jacques PF
No affiliation info available
Dallal GE
No affiliation info available
Wilson PW
No affiliation info available
Wood RJ
No affiliation info available

MeSH

AgedAged, 80 and overAgingAlcohol DrinkingAnimalsAscorbic AcidBiological AvailabilityBody Mass IndexCohort StudiesDietDietary SupplementsEdible GrainFemaleFerritinsFruitHeart DiseasesHumansIronIron, DietaryLongitudinal StudiesMaleMassachusettsMeatReference ValuesRisk Factors

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

12450906

Clinical Trial Links

Iron Reduction for the Treatment of Diabetes and Nonalcoholic Fatty Liver Disease

Citation

Fleming, Diana J., et al. "Dietary Factors Associated With the Risk of High Iron Stores in the Elderly Framingham Heart Study Cohort." The American Journal of Clinical Nutrition, vol. 76, no. 6, 2002, pp. 1375-84.
Fleming DJ, Tucker KL, Jacques PF, et al. Dietary factors associated with the risk of high iron stores in the elderly Framingham Heart Study cohort. Am J Clin Nutr. 2002;76(6):1375-84.
Fleming, D. J., Tucker, K. L., Jacques, P. F., Dallal, G. E., Wilson, P. W., & Wood, R. J. (2002). Dietary factors associated with the risk of high iron stores in the elderly Framingham Heart Study cohort. The American Journal of Clinical Nutrition, 76(6), 1375-84.
Fleming DJ, et al. Dietary Factors Associated With the Risk of High Iron Stores in the Elderly Framingham Heart Study Cohort. Am J Clin Nutr. 2002;76(6):1375-84. PubMed PMID: 12450906.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary factors associated with the risk of high iron stores in the elderly Framingham Heart Study cohort. AU - Fleming,Diana J, AU - Tucker,Katherine L, AU - Jacques,Paul F, AU - Dallal,Gerard E, AU - Wilson,Peter W F, AU - Wood,Richard J, PY - 2002/11/27/pubmed PY - 2002/12/21/medline PY - 2002/11/27/entrez SP - 1375 EP - 84 JF - The American journal of clinical nutrition JO - Am J Clin Nutr VL - 76 IS - 6 N2 - BACKGROUND: High body iron stores may increase the risk of several chronic diseases. Whether dietary factors contribute to the risk of high iron stores is unknown. OBJECTIVE: We assessed the relation between dietary factors and the risk of high iron stores in the elderly Framingham Heart Study cohort. DESIGN: We examined the relation between the usual intake of dietary factors (food-frequency questionnaire) and the risk of high iron stores (serum ferritin >300 and 200 micro g/L in men and women, respectively) in 614 subjects aged 68-93 y. RESULTS: The risk of high iron stores was significantly higher 1) in subjects who took > or =30 mg supplemental Fe/d than in nonusers [odds ratio (OR): 4.32; 95% CI: 1.63, 11.47], 2) in subjects who consumed >21 servings of fruit/wk than in those who consumed < or =14 servings/wk (OR: 2.88; 95% CI: 1.26, 6.61), and 3) in subjects who consumed >4 but <7 or > or=7 servings of red meat/wk than in those who consumed < or =4 servings/wk (ORs: 2.94 and 3.61, respectively; 95% CIs: 1.33, 6.47 and 1.57, 8.27, respectively). Whole-grain intake (>7 servings/wk) was inversely associated (OR: 0.23; 95% CI: 0.07, 0.75). CONCLUSIONS: Among elders, intakes of highly bioavailable forms of iron (supplemental iron and red meat) and of fruit, a dietary source of an enhancer of nonheme-iron absorption (vitamin C), promote high iron stores, whereas foods containing phytate (whole grains) decrease these stores. Individual dietary patterns may be important modulators of high iron stores. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/12450906/full_citation L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/76.6.1375 DB - PRIME DP - Unbound Medicine ER -