Iron deprivation may enhance insulin receptor and Glut4 transcription in skeletal muscle of adult rats

Mehdad, Azadeh; Campos, Natália Aboudib; Arruda, Sandra Fernandes; Siqueira, Egle Machado de Almeida

doi:10.1007/s12603-015-0541-9

Cited by 8 publications

(9 citation statements)

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“…Although, we hypothesize that high intake of iron may lead to increased risk of iron overload and then enhance the generation of inflammation, which can cause insulin resistance and then hyperinsulinaemia; these conditions may reduce insulin-mediated suppression of hormone-sensitive lipase (enzyme responsible for mobilization of triglyceride), which can increase intracellular lipolysis, plasma levels of free fatty acids and their transport to the liver. The increment in the levels of liver free fatty acids motivates triglyceride-rich lipoprotein production [43–48]. Also, our results are along with previous reports showing a relationship between red meat (the main source of iron) intake and high triglyceride levels [8, 16, 45].…”

Section: Discussionsupporting

confidence: 87%

Red meat and dietary iron intakes are associated with some components of metabolic syndrome: Tehran Lipid and Glucose Study

et al. 2019

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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 < 0.01) and red meat intake (HR: 1.00, 0.89, 0.84, 0.77, Ptrend < 0.01). The association between hyperglycemia and the fourth quartile of total iron intake was significant (HR = 1.98, 95% CI 1.08–3.63); and the risk of high triglyceride appeared to increase in higher quartiles of total iron intake (HR: 1.00, 1.17, 1.49, 1.75, Ptrend = 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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Section: Discussionsupporting

confidence: 87%

Red meat and dietary iron intakes are associated with some components of metabolic syndrome: Tehran Lipid and Glucose Study

et al. 2019

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“…In general, ID was proven to increase the expression of muscle glucose transporters. However, skeletal muscle of iron‐deficient rats demonstrated an increased expression of the muscle‐specific GLUT‐4, while experimental data from in vitro studies on the myocytes suggested an increase in expression of ubiquitously distributed transporter GLUT‐1. Concerning the intensity of carbohydrate metabolism, Barrientos et al .…”

Section: Paragraph 3 Iron Deficiency and Metabolic Alterations In Skmentioning

confidence: 99%

“…Considering metabolic changes induced by ID in skeletal muscle, it can be concluded that low iron state increases non‐anaerobic glucose metabolism, thus improving glucose uptake and insulin sensitivity in this tissue. Indeed, ID is reported to improve insulin sensitivity in peripheral tissues of iron‐deficient animals possibly through an enhanced expression of the glucose transporters, but it also triggers less desirable metabolic adaptations, such as hyperglycaemia, hyperinsulinaemia, and hypertriglyceridaemia . This phenomenon may result from the ID‐induced deficiencies of mitochondrial ETC, which in turn lead to ineffective carbohydrate and fat oxidative metabolism combined with compensatory increased glucose demand.…”

Section: Paragraph 3 Iron Deficiency and Metabolic Alterations In Skmentioning

confidence: 99%

Iron deficiency as energetic insult to skeletal muscle in chronic diseases

Dzięgała

Josiak

Kasztura

et al. 2018

J cachexia sarcopenia muscle

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Specific skeletal myopathy constitutes a common feature of heart failure, chronic obstructive pulmonary disease, and type 2 diabetes mellitus, where it can be characterized by the loss of skeletal muscle oxidative capacity. There is evidence from in vitro and animal studies that iron deficiency affects skeletal muscle functioning mainly in the context of its energetics by limiting oxidative metabolism in favour of glycolysis and by alterations in both carbohydrate and fat catabolic processing. In this review, we depict the possible molecular pathomechanisms of skeletal muscle energetic impairment and postulate iron deficiency as an important factor causally linked to loss of muscle oxidative capacity that contributes to skeletal myopathy seen in patients with heart failure, chronic obstructive pulmonary disease, and type 2 diabetes mellitus.

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“…One mechanistic insight for the role of dietary iron has been previously published by Mehdad et al 2015; who showed that reduced dietary iron enhanced insulin receptor expression in skeletal muscle [ 32 ]. On the other hand, our results agree with those of Minamiyama et al [ 14 ], in which the effects of iron depletion on lipid profiles and glycosylated hemoglobin (HbA1c) levels were examined.…”

Section: Discussionmentioning

confidence: 99%

The Effects of Dietary Iron and Capsaicin on Hemoglobin, Blood Glucose, Insulin Tolerance, Cholesterol, and Triglycerides, in Healthy and Diabetic Wistar Rats

et al. 2016

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ObjectiveOur aim was to assess the effects of dietary iron, and the compound capsaicin, on hemoglobin as well as metabolic indicators including blood glucose, cholesterol, triglycerides, insulin, and glucose tolerance.Materials and MethodsOur animal model was the Wistar rat, fed a chow diet, with or without experimentally induced diabetes. Diabetic males were fed control, low, or high-iron diets, the latter, with or without capsaicin. Healthy rats were fed identical diets, but without the capsaicin supplement. We then measured the parameters listed above, using the Student t-test and ANOVA, to compare groups.ResultsHealthy rats fed a low-iron diet exhibited significantly reduced total cholesterol and triglyceride levels, compared with rats fed a control diet. Significantly reduced blood lipid was also provoked by low dietary iron in diabetic rats, compared with those fed a control diet. Insulin, and glucose tolerance was only improved in healthy rats fed the low-iron diet. Significant increases in total cholesterol were found in diabetic rats fed a high-iron diet, compared with healthy rats fed the same diet, although no statistical differences were found for triglycerides. Hemoglobin levels, which were not statistically different in diabetic versus healthy rats fed the high-iron diet, fell when capsaicin was added. Capsaicin also provoked a fall in the level of cholesterol and triglycerides in diabetic animals, versus diabetics fed with the high iron diet alone. In conclusion, low levels of dietary iron reduced levels of serum triglycerides, hemoglobin, and cholesterol, and significantly improved insulin, and glucose tolerance in healthy rats. In contrast, a high-iron diet increased cholesterol significantly, with no significant changes to triglyceride concentrations. The addition of capsaicin to the high-iron diet (for diabetic rats) further reduced levels of hemoglobin, cholesterol, and triglycerides. These results suggest that capsaicin, may be suitable for the treatment of elevated hemoglobin, in patients.

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Iron deprivation may enhance insulin receptor and Glut4 transcription in skeletal muscle of adult rats

Cited by 8 publications

References 50 publications

Red meat and dietary iron intakes are associated with some components of metabolic syndrome: Tehran Lipid and Glucose Study

Red meat and dietary iron intakes are associated with some components of metabolic syndrome: Tehran Lipid and Glucose Study

Iron deficiency as energetic insult to skeletal muscle in chronic diseases

The Effects of Dietary Iron and Capsaicin on Hemoglobin, Blood Glucose, Insulin Tolerance, Cholesterol, and Triglycerides, in Healthy and Diabetic Wistar Rats

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