Interaction Between Dietary Iron Intake and Genetically Determined Iron Overload: Risk of Islet Autoimmunity and Progression to Type 1 Diabetes in the TEDDY Study

Thorsen, Sixtus; Liu, Xiang; Kataria, Yachana; Mandrup-Poulsen, Thomas; Kaur, Simranjeet; Uusitalo, Ulla; Virtanen, Suvi Μ.; Norris, Jill M.; Rewers, Marian; Hagopian, William; Yang, Jimin; She, Jin‐Xiong; Akolkar, Beena; Rich, Stephen S.; Aronsson, Carin Andrén; Lernmark, Åke; Ziegler, Anette‐G.; Toppari, Jorma; Krischer, Jeffrey P.; Parikh, Hemang; Ellervik, Christina; Svensson, Jannet

doi:10.2337/dc22-1359

Cited by 4 publications

(1 citation statement)

References 19 publications

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“…Recent studies show conflicting results regarding iron intake and the risk of developing T1D in children; One study suggested that high iron intake was associated with an increased risk of islet autoimmunity in children with high genetic risk of T1D (80). Another study showed that higher iron intake at the time of islet autoimmunity was associated with a lower risk of progression to T1D (81).…”

Section: Iron and Risk Of Diabetesmentioning

confidence: 99%

Iron – a background article for the Nordic Nutrition Recommendations 2023

Domellöf,

Sjöberg

2024

Food & Nutrition Research

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Iron absorption from foods is generally lower than that of most other nutrients and is highly variable depending on individual iron status and iron bioavailability in the meal. Several large population groups in the Nordic and Baltic countries are at risk of iron deficiency, including infants, young children, menstruating females, pregnant women as well as vegetarians. Iron deficiency leads to anemia, fatigue, and limited capacity for physical activity. Of particular concern is that iron deficiency anemia in young children is associated with impaired neurodevelopment. A comprehensive literature search has been performed and summarized. New factorial calculations have been performed considering iron losses, iron absorption and iron requirements in various population groups. Recent data on iron intakes and the prevalence of iron deficiency in the Nordic countries are presented. Average requirements and tentative recommended intakes are presented for 12 different population groups. Pregnant women and those with high menstrual blood losses should consume iron-rich food and undergo screening for iron deficiency. Infants should consume iron-rich complementary foods and cow’s milk should be avoided as a drink before 12 months of age and limited to < 500 mL/day in toddlers. Vegetarians should consume a diet including wholegrains, legumes, seeds, and green vegetables together with iron absorption enhancers. There is no evidence that iron intake per se increases the risk of cancer or diabetes. Iron absorption from foods is generally lower than that of most other nutrients and can vary between <2 and 50% depending on individual iron status and iron bioavailability in the meal.

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Section: Iron and Risk Of Diabetesmentioning

confidence: 99%